Classic Whoopie Pie
What Is a Whoopie Pie?
Is it a cookie? Or is it a cake? Could it be a pie? I guess it depends on where you live! In Pennsylvania, we call them Whoopie Pies, and they are a must-have at any country fair.
A classic whoopie pie is a sandwich of two soft, cake-like cookies with a sweet, creamy filling. While its origins are debated—some say Pennsylvania Amish country, others claim Maine—it’s a universally cherished dessert.
Whoopie pies are a beloved treat that balances the best of two desserts: the softness of cake and the portability of cookies. This classic chocolate whoopie pie recipe will bring joy to your baking adventures and smiles to anyone lucky enough to taste one.
These are the ingredients you will need to create these scrumptious treats. Surprise you kiddos at their next Birthday party
For the Chocolate Cookies:
All-purpose flour, unsweetened cocoa powder, baking soda, salt, buttermilk, vanilla extract, unsalted butter (softened), granulated sugar, and one egg. Also, you will need marshmallow fluff for the filling
Instructions
1. Make the Cookie Batter
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, mix the buttermilk and vanilla extract.
- Using an electric mixer, beat the butter and sugar until fluffy. Add the egg and beat until incorporated.
- Gradually mix in the dry ingredients, alternating with the buttermilk mixture, until smooth.
Bake the Cookies
- Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–10 minutes, or until the tops spring back when lightly touched. Cool on a wire rack.
Prepare the Filling
- Beat the butter and powdered sugar until light and fluffy.
- Add the marshmallow fluff and vanilla extract, beating until smooth.
Assemble the Whoopie Pies
- Spread or pipe the filling onto the flat side of one cookie. Top with another cookie, flat side down.
- Repeat with the remaining cookies and filling.
Serve and Enjoy
Store your whoopie pies in an airtight container at room temperature for up to 2 days—or refrigerate for up to a week for a cool, refreshing treat.
Tips for Perfect Whoopie Pies
- Soft Batter? Chilling for 10–15 minutes before scooping can help create uniform cookies.
- Add Flavor: Customize your filling with peanut butter, peppermint extract, or even Nutella for fun variations.
- Presentation: Roll the edges in sprinkles or mini chocolate chips for a festive touch.
Make this classic recipe part of your cookie collection, and you’ll always have a crowd-pleaser at hand. Whether for a bake sale, family gathering, or a sweet indulgence at home, chocolate whoopie pies never go out of style.
Happy Baking! 🧁
Indulge in the timeless charm of classic chocolate whoopie pies. These soft, cake-like chocolate cookies are perfectly paired with a sweet and fluffy marshmallow filling, creating the ultimate homemade dessert sandwich. Perfect for any occasion, they’re as fun to make as they are to eat!
- 1 2/3 cups all-purpose flour
- 2/3 cup cocoa powder (Unsweetened Dutch-processed)
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon Espresso Coffee Powder
- 1/2 cup unsalted butter - softened
- 1 cup brown sugar
- 1 large egg
- 1 1/4 cup buttermilk
- 1 1/2 teaspoon pure vanilla extract
- 2 cups marshmallow creme fluff
- 1 cup unsalted butter - softened
- 1 1/4 cup powdered sugar
- 1 1/2 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- Sift the flour, unsweetened cocoa powder, baking soda, salt, and espresso powder in a medium bowl. Set aside
- Using a stand or hand mixer, cream butter and brown sugar until light and fluffy.
- Add the egg and vanilla extract, and continue to beat until thoroughly combined (about 3 minutes on medium-high speed).
- Stop mixing and add half of the flour and half of the buttermilk. Mix at low speed, occasionally stopping to scrape the bowl until well combined.
- Add the remaining flour mixture and buttermilk and mix again on low speed until thoroughly combined. It should resemble a very thick cake batter.
- Use a standard-sized cookie scoop (about 1 - 1½ tablespoons) to scoop the batter and drop it onto your prepared baking sheet, leaving about 2 inches of space in between each one.
- Bake at 375°F for 9-11 minutes until the top is no longer shiny and the cake springs back when touched gently. Remove the cakes from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Using a stand or hand mixer, beat marshmallow creme fluff and butter until light and fluffy.
- Add powdered sugar, vanilla extract, and salt, and continue to mix until well combined.
- Turn the mixer to medium-high and beat for a minute longer. Do not over-mix the frosting, which can result in a runny filling.
- Spread, spoon, or pipe the marshmallow frosting onto the flat side of the cooled cakes.
- Press another cake on top and serve immediately or store them for later.
