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
Scale
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.
