Description
This easy whoopie pie recipe features soft, cake-like chocolate cookies sandwiched with fluffy vanilla marshmallow filling for a nostalgic and crowd-pleasing treat.
Ingredients
Units
Scale
- For the cakes:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 (7 oz) jar marshmallow creme
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla.
- Alternate adding dry ingredients and buttermilk to the wet mixture, mixing until just combined.
- Drop tablespoon-sized mounds of batter onto baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until tops are set and spring back lightly when touched. Let cool completely on wire racks.
- For the filling, beat butter and powdered sugar until smooth. Add marshmallow creme and vanilla, and beat until fluffy.
- Spread or pipe filling on the flat side of half the cookies. Top with the remaining cookies to create sandwiches.
Notes
- Use a small cookie scoop for uniform size.
- Store whoopie pies in an airtight container at room temperature for up to 3 days.
- Add a pinch of espresso powder to the batter for a richer chocolate flavor.
- Chill the assembled pies for 30 minutes to help set the filling.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 330
- Sugar: 26g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg