There’s something truly magical about a classic Whoopie Pies Recipe that never fails to bring a smile. These delightful sandwich treats, with their soft, cakey chocolate cookies perfectly hugging a fluffy marshmallow filling, are nostalgic yet timeless. Whether you’re craving a sweet afternoon pick-me-up or planning to impress guests, these whoopie pies blend simple ingredients and loving technique into a dessert that feels like a warm hug for your taste buds.
Ingredients You’ll Need
The beauty of this Whoopie Pies Recipe lies in its simplicity—nothing fancy, just straightforward ingredients that yield extraordinary results. Each one plays a vital role, from the cocoa powder adding that rich chocolate depth to the marshmallow fluff creating the iconic light and creamy filling.
- All-purpose flour: The foundation of the cookies, providing structure and a tender crumb.
- Baking soda: Helps the cookies rise to a soft, fluffy texture.
- Cocoa powder: Gives the cookies their deep, chocolatey flavor and rich color.
- Salt: Enhances the overall flavor, balancing sweetness.
- Unsalted butter (divided): Adds moisture and richness in both the cookies and filling.
- Granulated sugar: Sweetens the cookies and contributes to their tender crumb.
- Large egg: Binds ingredients and helps the cookies rise.
- Vanilla extract (divided): Infuses a warm, aromatic note throughout the cookies and filling.
- Whole milk: Moistens the batter and ensures a soft, melt-in-your-mouth texture.
- Marshmallow fluff (or creme): The secret to that light, fluffy filling that makes these whoopie pies irresistible.
- Powdered sugar: Sweetens and thickens the marshmallow filling to the perfect consistency.
- Pinch of salt (for filling): Cuts through the sweetness and deepens flavor complexity.
How to Make Whoopie Pies Recipe
Step 1: Prep Your Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper — this ensures your cookies bake evenly and don’t stick. In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt to evenly distribute these essential components throughout the batter.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3 minutes with an electric mixer. This step is key because it incorporates air into the batter, making your cookies delightfully tender. Then, beat in the egg and vanilla extract until fully combined.
Step 3: Combine Wet and Dry Ingredients
To keep your batter smooth and well-mixed, gradually add the dry ingredients to the wet ones, alternating with the milk. Begin and end with the dry mixture, mixing just until everything is combined. Overmixing here could result in a tougher cookie, so gentle mixing is your best friend.
Step 4: Shape and Bake the Cookies
Using a cookie scoop or spoon, drop tablespoon-sized dollops of dough onto your lined baking sheet, spacing them about 2 inches apart to give them room to expand. Bake for 8 to 10 minutes — you’ll know they are ready when they spring back slightly after a gentle touch. Let the cookies cool on the baking sheet briefly before transferring to a wire rack to cool completely.
Step 5: Whip Up the Marshmallow Filling
While the cookies cool, prepare the signature filling by beating the softened butter with marshmallow fluff until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the frosting is fluffy and light. This luscious filling is what makes this Whoopie Pies Recipe shine.
Step 6: Assemble the Whoopie Pies
Once the cookies are completely cool, spread a generous spoonful of the marshmallow filling onto the flat side of one cookie. Sandwich it gently with another cookie, pressing just enough to spread the filling evenly without squeezing it out. This step is where the magic happens, turning two cookies into a nostalgic treat.
Step 7: Enjoy or Store
Serve your beautiful homemade whoopie pies immediately for the freshest taste, or pop them into an airtight container and refrigerate for up to 3 days. They hold up wonderfully, making them a perfect make-ahead dessert for gatherings or special occasions.
How to Serve Whoopie Pies Recipe
Garnishes
Though these whoopie pies are delicious as-is, a light dusting of powdered sugar adds an elegant, snowy finish that’s perfect for festive occasions. You can also gently press a few mini chocolate chips or sprinkles onto the filling edges for added texture and visual appeal.
Side Dishes
Pair these sweet, chocolatey treats with a cold glass of milk or a cup of lightly brewed coffee or tea. Their mellow bitterness complements the sweet marshmallow filling beautifully, making each bite even more satisfying.
Creative Ways to Present
For a fun twist, try drizzling melted white or dark chocolate across the tops of your whoopie pies or sandwiching some fresh raspberries or sliced strawberries inside with the marshmallow filling for a burst of freshness. Wrap each pie with a ribbon for charming party favors, and watch them disappear fast!
Make Ahead and Storage
Storing Leftovers
Store your whoopie pies in an airtight container in the refrigerator to keep the cookies soft and the filling fresh. They’ll stay delightful for up to 3 days, perfect for enjoying a sweet treat throughout the week without losing any of that homemade charm.
Freezing
Want to keep these goodies on hand longer? Place your assembled whoopie pies in a single layer on a baking sheet to freeze until firm, then transfer them to a freezer-safe bag or container. They freeze well for up to 2 months and thaw nicely in the fridge for a few hours before enjoying.
Reheating
If you prefer your whoopie pies slightly warm, let them come to room temperature and then gently warm in a microwave for 10 to 15 seconds. Avoid overheating, as it may cause the marshmallow filling to melt too much and the cookies to dry out.
FAQs
Can I substitute ingredients in this Whoopie Pies Recipe?
Absolutely! You can use alternative milks like almond or oat in place of whole milk, though it may slightly affect texture. If you don’t have marshmallow fluff, homemade marshmallow creme or even a vanilla buttercream can work as a filling substitute.
How long do Whoopie Pies last?
Properly stored in an airtight container in the refrigerator, whoopie pies stay fresh for up to 3 days. For longer storage, freezing is best to maintain that soft, moist texture.
Can I make the cookies and filling ahead of time?
Yes, you can bake the cookies a day or two in advance and keep them in an airtight container. Make the filling fresh or store it separately in the refrigerator until you’re ready to assemble your whoopie pies for the very best flavor and texture.
Are whoopie pies gluten-free or dairy-free?
This traditional Whoopie Pies Recipe uses all-purpose flour and butter, so it is neither gluten-free nor dairy-free. However, you can experiment with gluten-free flour blends and plant-based butters or oils to create allergy-friendly versions.
What’s the difference between whoopie pies and cupcakes?
While they both use similar cake-like components, whoopie pies are sandwich cookies with a creamy filling, usually less sweet and denser than cupcakes. Their portable size and unique texture make whoopie pies a distinct and cherished treat in their own right.
Final Thoughts
There’s just something heartwarming about making and sharing a classic Whoopie Pies Recipe that touches everyone at the table. This recipe is straightforward, fun, and yields irresistibly soft cookies paired with a fluffy, dreamy filling. I really hope you give it a try soon — it’s a sweet way to brighten your day and make lasting memories with those you love.
Print
Whoopie Pies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 Whoopie Pies (24 cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and chocolatey whoopie pies filled with a light and fluffy marshmallow cream filling. These classic treats are easy to make, perfect for sharing, and sure to satisfy any sweet tooth with their tender cake-like cookies and creamy filling.
Ingredients
Cookie Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole milk
Filling Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup marshmallow fluff (or marshmallow creme)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Dry Ingredients: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, approximately 3 minutes. Add the egg and vanilla extract and beat until well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined to avoid overmixing.
- Scoop and Bake Cookies: Using a cookie scoop or tablespoon, drop portions of the cookie dough onto the prepared baking sheet about 2 inches apart. Bake for 8 to 10 minutes, or until the cookies spring back when lightly touched. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Prepare the Filling: While the cookies cool, beat the softened butter and marshmallow fluff together in a medium bowl until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Continue beating until the filling is light and fluffy.
- Assemble Whoopie Pies: Once the cookies are completely cool, spread a generous amount of the prepared marshmallow filling on the flat side of one cookie. Sandwich it with another cookie and press gently to evenly distribute the filling.
- Serve or Store: Serve the whoopie pies immediately, or store them in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Be careful not to overmix the batter to keep cookies tender and soft.
- Make sure the cookies are completely cooled before assembling to prevent the filling from melting.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- If you prefer, you can substitute marshmallow fluff with homemade marshmallow creme.
- Whoopie pies can be stored in the refrigerator for up to 3 days or frozen for longer storage.
