Whoopie Pies

Why You’ll Love This Recipe

Whoopie Pies are irresistibly soft, chewy, and filled with a sweet, creamy center. The combination of rich, moist cookies and light, fluffy filling creates the perfect balance of textures in every bite. This recipe allows for endless customization; you can swap out flavors or fillings to suit your taste. Whether you’re making them for a family treat, a bake sale, or a party, these Whoopie Pies are guaranteed to impress. Plus, they’re fun to make and even more fun to eat!

Ingredients

  • For the whoopie pie cookies:

    • 2 1/2 cups all-purpose flour

    • 1 teaspoon baking soda

    • 1/2 teaspoon salt

    • 1/2 cup unsweetened cocoa powder

    • 1 cup granulated sugar

    • 1/2 cup packed brown sugar

    • 1/2 cup unsalted butter, softened

    • 1 large egg

    • 1 teaspoon vanilla extract

    • 1 cup buttermilk

  • For the filling:

    • 1/2 cup unsalted butter, softened

    • 1 cup powdered sugar

    • 1 cup marshmallow fluff

    • 1 teaspoon vanilla extract

    • Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Make the cookies:

    • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    • In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.

    • In a large mixing bowl, beat together the granulated sugar, brown sugar, and softened butter until creamy and smooth.

    • Add the egg and vanilla extract, beating until well combined.

    • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined (don’t overmix).

    • Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

    • Bake for 10-12 minutes or until a toothpick inserted into the center of a cookie comes out clean. Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

  2. Make the filling:

    • While the cookies are cooling, make the filling by beating together the softened butter, powdered sugar, marshmallow fluff, vanilla extract, and a pinch of salt until smooth and fluffy. The mixture should have a thick, creamy consistency.

  3. Assemble the Whoopie Pies:

    • Once the cookies are completely cooled, turn half of them over so the flat side is facing up.

    • Spread a generous amount of the marshmallow filling on the flat side of each cookie.

    • Top with another cookie, flat side down, to create a sandwich. Press gently to spread the filling to the edges.

  4. Serve and enjoy:

    • Serve immediately, or store the Whoopie Pies in an airtight container at room temperature for up to 3 days. Enjoy!

Servings and Timing

  • Servings: 12-15 whoopie pies (depending on the size)

  • Prep time: 20 minutes

  • Cook time: 10-12 minutes

  • Total time: 40 minutes (including cooling time)

Variations

  • Flavor variations: Swap out the cocoa powder for other flavors, such as pumpkin spice or chai spices, to make seasonal variations of Whoopie Pies.

  • Different fillings: If you’re not a fan of marshmallow fluff, you can use buttercream frosting, cream cheese frosting, or even peanut butter filling for a twist.

  • Add-ins: Mix chocolate chips, chopped nuts, or sprinkles into the dough for added texture and flavor.

  • Mini Whoopie Pies: For bite-sized treats, use a smaller scoop to form the cookies and sandwich with a smaller amount of filling.

Storage/Reheating

  • Storage: Store Whoopie Pies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to 5 days.

  • Freezing: These Whoopie Pies freeze well! To freeze, wrap them individually in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw them in the refrigerator or at room temperature before serving.

FAQs

1. Can I make Whoopie Pies without buttermilk?

Yes! If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5-10 minutes.

2. Can I make the filling ahead of time?

Yes! You can make the filling in advance and store it in the refrigerator for up to 3 days. Just let it come to room temperature before spreading it on the cookies.

3. How do I prevent the cookies from spreading too much?

Make sure your butter is softened, not melted, and be sure to chill the dough for 30 minutes before baking. This will help the cookies keep their shape while baking.

4. How do I know when the cookies are done?

The cookies are done when they are firm to the touch and a toothpick inserted into the center comes out clean. Be careful not to overbake, as you want them to stay soft.

5. Can I make these with a different type of filling?

Yes! You can use buttercream frosting, peanut butter filling, or even a cream cheese frosting instead of marshmallow fluff if you prefer a different flavor profile.

6. Can I add mix-ins like chocolate chips or nuts to the dough?

Absolutely! Add chocolate chips, chopped nuts, or other mix-ins to the dough for a fun twist on the classic Whoopie Pie.

7. Can I make these in advance?

Yes, you can bake the cookies and make the filling ahead of time. Store the cooled cookies in an airtight container and the filling in the fridge. Assemble the Whoopie Pies the day you plan to serve them.

8. Can I make mini Whoopie Pies?

Yes! Simply use a smaller scoop of dough to create smaller cookies, and adjust the baking time accordingly (around 7-9 minutes).

9. How do I make the filling thicker?

If you want a thicker filling, you can add a little extra powdered sugar to the frosting until it reaches your desired consistency.

10. Can I decorate the Whoopie Pies?

Absolutely! You can roll the edges of the Whoopie Pies in sprinkles, mini chocolate chips, or crushed nuts for added texture and decoration.

Conclusion

Whoopie Pies are a fun and delicious treat that everyone will love. With their soft cookies and sweet, fluffy filling, these treats are perfect for any occasion and can be customized to suit your tastes. Whether you’re baking for a special event or simply craving a sweet bite, this Whoopie Pie recipe will quickly become a favorite in your dessert repertoire. Enjoy these classic treats and share the joy with family and friends!

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Whoopie Pies

Whoopie Pies


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  • Author: Ava
  • Total Time: 40 minutes (including cooling time)
  • Yield: 12-15 whoopie pies (depending on size)
  • Diet: Vegetarian

Description

Whoopie Pies are a nostalgic, fun, and delicious treat made from soft, cake-like cookies filled with a fluffy, creamy marshmallow filling. This classic dessert is easy to make and can be customized to fit any occasion, making it perfect for family gatherings, parties, or a sweet personal treat.


Ingredients


  1. 2 1/2 cups all-purpose flour

    1 teaspoon baking soda

    1/2 teaspoon salt

    1/2 cup unsweetened cocoa powder

    1 cup granulated sugar

    1/2 cup packed brown sugar

    1/2 cup unsalted butter, softened

    1 large egg

    1 teaspoon vanilla extract

    1 cup buttermilk

    1/2 cup unsalted butter, softened

    1 cup powdered sugar

    1 cup marshmallow fluff

    1 teaspoon vanilla extract

    Pinch of salt


Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

  1. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
  2. In a large mixing bowl, beat together the granulated sugar, brown sugar, and softened butter until creamy and smooth.
  3. Add the egg and vanilla extract, beating until well combined.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined (don’t overmix).
  5. Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  6. Bake for 10-12 minutes or until a toothpick inserted into the center of a cookie comes out clean. Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
  7. While the cookies cool, make the filling by beating together the softened butter, powdered sugar, marshmallow fluff, vanilla extract, and a pinch of salt until smooth and fluffy.
  8. Once the cookies are completely cooled, turn half of them over so the flat side is facing up. Spread a generous amount of the marshmallow filling on the flat side of each cookie.
  9. Top with another cookie, flat side down, to create a sandwich. Press gently to spread the filling to the edges.
  10. Serve immediately or store in an airtight container at room temperature for up to 3 days. Enjoy!

Notes

  • For variations, try swapping out the marshmallow fluff for buttercream frosting or peanut butter filling.
  • Mix-ins like chocolate chips or nuts can be added to the dough for added texture and flavor.
  • Mini Whoopie Pies can be made using a smaller scoop of dough and adjusting the baking time.
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 whoopie pie
  • Calories: 280
  • Sugar: 30g
  • Sodium: 160mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 45mg

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