Classic Whoopie Pies
Soft chocolate cake-like cookies sandwiched with a fluffy marshmallow filling—these Whoopie Pies are the perfect balance of rich, light, and creamy. A simple yet indulgent treat that’s easy to make and guaranteed to please.
Equipment
- 2 Large mixing bowls
- 1 medium mixing bowl
- 1 electric hand mixer or stand mixer with paddle attachment
- 2–3 baking sheets (18x13-inch)
- Parchment Paper (for lining)
- 1 medium cookie scoop (or tablespoon)
- 1 rubber spatula
- 1 Wire Cooling Rack
- 1 piping bag with a large round tip
Ingredients
For the Cookies:
- 2 cups 283 g all-purpose flour, unbleached
- ½ cup 45 g unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup 200 g packed light brown sugar
- ½ cup 120 ml buttermilk
- ½ cup 120 ml vegetable oil
- 1 large egg
- 1 ½ tsp vanilla extract
- ½ cup 120 ml hot water
For the Filling:
- 8 Tbsp 113 g salted butter, room temperature
- 6 Tbsp 85 g unsalted butter, room temperature
- 2 ¼ cups 270 g powdered sugar
- 1 tsp vanilla extract
- 10 oz about 1 1/2 jars marshmallow fluff/creme
Instructions
- Prepare the Baking Environment: Preheat your oven to 375°F (190°C). Position two racks in the upper and lower thirds of the oven so multiple trays can bake evenly. Line two or three large baking sheets (about 18x13 inches each) with parchment paper—this prevents sticking and ensures the cookies bake with smooth bottoms. Set them aside while you prepare the batter.
- Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisk until no lumps remain and the cocoa is evenly distributed throughout the flour. This ensures your cookies rise properly and the chocolate flavor is balanced in every bite.
- Combine the Wet Ingredients: In a large mixing bowl, add the brown sugar, buttermilk, vegetable oil, egg, and vanilla extract. Using an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment, blend the mixture on medium speed until it becomes smooth and slightly creamy. This creates the base of your batter, adding both sweetness and moisture.
- Bring Dry and Wet Together: Gradually add the flour-cocoa mixture into the wet ingredients. Mix on low speed just until the dry ingredients are fully incorporated. Avoid overmixing—this keeps the cookies soft and fluffy rather than dense.
- Loosen with Hot Water: With the mixer on low speed, slowly pour in the hot water. Mix until just combined, stopping as soon as the batter looks smooth and pourable. The hot water enhances the cocoa’s richness and gives the cookies their tender, cake-like texture. The batter will be slightly thin—that’s normal.
- Scoop and Shape the Cookies: Using a medium cookie scoop (about 1 1/2 tablespoons), drop mounds of batter onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading. For perfectly rounded cookies, you can lightly smooth the tops with the back of a spoon.
- Bake the Cookies: Place two sheets in the oven at once—one on the top rack, one on the bottom. Bake for 8–10 minutes, rotating the trays halfway through to ensure even baking. The cookies are done when they spring back lightly when touched or when a toothpick inserted in the center comes out clean. Repeat with the last tray, baking in the center of the oven.
- Cool Completely: Allow the cookies to cool on the baking sheet for about 5 minutes. Then, carefully lift them with a spatula and transfer to a wire rack. Let them cool completely—this step is crucial so the filling doesn’t melt when you assemble the pies.
- Make the Marshmallow Filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the salted butter, unsalted butter, and powdered sugar on low speed until everything looks well combined. Increase the speed to high and whip for about 4 minutes, or until the mixture is very light, airy, and fluffy. Blend in the vanilla extract. Remove the bowl from the mixer, then add the marshmallow fluff. Gently fold it into the butter mixture with a rubber spatula until just combined. Don’t overmix—this keeps the filling light and creamy. Chill the filling in the refrigerator for about 20 minutes so it firms up slightly, then give it a quick fold before using.
- Assemble the Whoopie Pies: Transfer the chilled filling into a piping bag fitted with a large round tip. Pipe a generous layer of filling onto the flat side of half the cookies. Top each one with another cookie, gently pressing down to create a sandwich.Wipe away any filling that spills out the edges for a neat finish.
- Store and Serve: Place the whoopie pies in an airtight container, separating layers with parchment paper. Store in the refrigerator for up to 3 days. Before serving, let them rest at room temperature for about 30 minutes so the cookies soften slightly and the filling becomes perfectly creamy again.
Notes
- Use unbleached all-purpose flour for best results; it provides the right structure without being too heavy.
- Always measure flour and cocoa correctly—scoop directly into the cup and level off or, better yet, use a kitchen scale.
- The batter should be slightly loose; if it feels runny, add 1/4 cup more flour.
- Bake on parchment paper instead of greasing the trays to prevent spreading and sticking.
- Allow cookies to cool completely before filling, or the cream will soften and ooze.
- For extra flavor, swap cocoa with Dutch-process cocoa for a deeper chocolate taste.
- You can flavor the filling with peppermint, coconut, caramel, or peanut butter extracts for fun variations.
- Always chill the filling briefly before piping; it makes assembly much neater.
- Use a cookie scoop to portion evenly for picture-perfect whoopie pies.
- Store in a single layer with parchment between pies to prevent sticking.
