Whoopie Pies

Whoopie pies are a delightful, nostalgic treat that combines soft, cake-like cookies with a creamy filling, making them the perfect handheld dessert. This recipe features rich chocolate cookies paired with a fluffy, marshmallowy filling, but you can customize them with your favourite flavours and fillings.

These Whoopie Pies are the perfect combination of soft, chocolatey goodness and creamy filling. They're a fun, nostalgic treat that’s great for sharing with family and friends—or just enjoying with a cup of coffee or milk!

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Whoopie Pies

Yield: 20

Author: Jennifer Cartier

Prep time: 20 MinCook time: 12 MinTotal time: 32 Min

These Whoopie Pies are the perfect combination of soft, chocolatey goodness and creamy filling. They're a fun, nostalgic treat that’s great for sharing with family and friends—or just enjoying with a cup of coffee or milk!

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Ingredients

For the Chocolate Cookie

• - 2 1/2 cups all-purpose flour
• - 1/2 cup unsweetened cocoa powder
• - 1 1/2 teaspoons baking soda
• - 1/2 teaspoon salt
• - 1 cup (2 sticks) unsalted butter, softened
• - 1 1/4 cups granulated sugar
• - 1 large egg
• - 1 teaspoon vanilla extract
• - 1 cup whole milk (or buttermilk for extra richness)
• - 1/2 cup hot water (optional, for extra moistness)

For the Filling

• - 1/2 cup (1 stick) unsalted butter, softened
• - 1 1/2 cups powdered sugar (icing sugar)
• - 1 1/2 teaspoons vanilla extract
• - 1/2 cup marshmallow fluff (or marshmallow creme)
• - Pinch of salt

Instructions

1. Preheat the Oven and Prepare the Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. 1. Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. 2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add the Wet Ingredients: Beat in the egg and vanilla extract, mixing until smooth. Gradually add the flour mixture in 2-3 additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
5. 4. Optional Step – Add Hot Water: If you want extra moist cookies, stir in 1/2 cup of hot water into the batter to thin it out slightly. The batter should be thick but still scoopable.
6. 5. Scoop the Batter: Using a cookie scoop or two spoons, drop rounded tablespoonfuls of dough (about 1 1/2 inches in diameter) onto the prepared baking sheets, spacing them about 2 inches apart.
7. 6. Bake: Bake for 10-12 minutes, or until the cookies are set and a toothpick inserted into the centre comes out clean (or with just a few crumbs). The cookies should be soft and cake-like, so don't overbake them.
8. 3. Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. 1. Beat the Filling Ingredients: In a medium bowl, use an electric mixer to beat the softened butter until smooth. Add the powdered sugar, vanilla extract, marshmallow fluff, and a pinch of salt. Beat on medium speed until the filling is fluffy and smooth, about 2-3 minutes.
10. 2. Adjust the Texture: If the filling is too thick, add a little bit of milk, one teaspoon at a time, until it reaches your desired consistency. If it's too thin, add a little more powdered sugar.
11. 1. Pair Up the Cookies: Once the cookies have completely cooled, match up pairs of cookies that are similar in size.
12. 2. Fill the Cookies: Spoon or pipe a generous amount of filling onto the flat side of one cookie in each pair. Top with the other cookie, pressing gently to sandwich the filling in the middle.
13. 3. Serve: Let the whoopie pies sit for a few minutes so the filling can settle, then serve immediately. For extra fun, roll the edges of the filling in mini chocolate chips, sprinkles, or crushed candy pieces for a decorative touch.

Notes

Tips for Perfect Whoopie Pies:

- Consistency of Filling: If the filling is too soft and doesn't hold its shape, you can add more powdered sugar to firm it up. On the other hand, if it's too thick, a little milk will help thin it out.

- Flavor Variations: Feel free to change up the flavor of the cookies or the filling. For example, try using a vanilla cookie with a cream cheese filling, or even make pumpkin whoopie pies with a spiced filling for fall.

- Storage: Store whoopie pies in an airtight container at room temperature for up to 3-4 days. If you need them to last longer, you can refrigerate them for up to a week, but they’re best enjoyed fresh!

- Freezing: To freeze, assemble the whoopie pies and wrap each one in plastic wrap. Store them in a freezer-safe bag or container for up to 3 months. Thaw them at room temperature before serving.

Recommended Products

Silicone Baking Mats Set of 3

Large Freezer Bags

Airtight Cookie Container

Cookie Scoop

10

KitchenAid 5-Speed Ultra Power Hand Mixer

Prep, Store & Serve Plastic Bowl w/See-Thru Lid

Nutrition Facts

Calories

289

Fat

15 g

Sat. Fat

9 g

Carbs

38 g

Fiber

1 g

Net carbs

37 g

Sugar

24 g

Protein

3 g

Sodium

154 mg

Cholesterol

47 mg

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