There’s something timeless and nostalgic about biting into a soft, fluffy Classic Whoopie Pie. With their rich chocolate cake-like cookies and sweet marshmallow filling, whoopie pies are one of those desserts that instantly bring comfort and joy. They’re playful, indulgent, and feel like the perfect cross between a cookie, cake, and sandwich dessert.
Often associated with old-fashioned bakeries and homemade treats, classic whoopie pies have remained a beloved dessert for generations. Their appeal lies in their perfect texture contrast: tender chocolate rounds with a creamy, fluffy marshmallow center that practically melts in your mouth.
Why You’ll Love This Recipe
- There are countless reasons to love Classic Whoopie Pies.
- They’re soft, rich, and perfectly chocolatey.
- The marshmallow filling is smooth and fluffy.
- They look impressive but are simple to make.
- Perfect for parties and gifting.
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
For the Chocolate Whoopie Pies
- 1 2/3 cups (212 grams) all-purpose flour
- 2/3 cup (57 grams) Dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 stick (113 grams) unsalted butter, room temperature
- 1 cup (200 grams) dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (296 grams) buttermilk
For the Marshmallow Filling
- 297 grams marshmallow creme fluff
- 15 tablespoons (212 grams) unsalted butter
- 1 cup + 2 tablespoons (140 grams) powdered sugar, sifted
- 1 1/2 tablespoons vanilla extract
- 1/2 teaspoon fine sea salt
These ingredients create the perfect soft cakes and fluffy filling.
Let’s Get Started
Preheat your oven to 375°F (190°C).
Line baking sheets with parchment paper.
Prepare the Chocolate Batter
In a medium bowl, whisk together:
- Flour
- Cocoa powder
- Baking soda
- Salt
Set aside.
In a large bowl, beat butter and brown sugar until light and fluffy.
Add the egg.
Mix until combined.
Add vanilla extract.
Alternate adding the dry ingredients and buttermilk.
Mix until smooth.
Do not overmix.
Using a cookie scoop, drop batter onto prepared baking sheets.
Leave space between each.
Bake for 10–12 minutes.
The tops should spring back lightly.
Cool completely on wire racks.
Make the Marshmallow Filling
Beat butter until smooth.
Add powdered sugar gradually.
Mix until fluffy.
Add marshmallow fluff.
Add vanilla and salt.
Beat for 3–4 minutes until light and airy.
Assemble
Match cookies into pairs of similar size.
Pipe or spread filling onto the flat side of one cookie.
Top with another cookie.
Press gently.
Serve immediately or chill slightly before serving.
Servings and Pairing Variations
This recipe makes approximately 12–14 whoopie pies.
Serve with:
- Cold milk
- Hot coffee
- Hot chocolate
- Vanilla ice cream
Try these variations:
Peanut Butter Filling
Add peanut butter to the filling.
Mint Chocolate
Add peppermint extract.
Pumpkin Spice
Swap chocolate cakes for pumpkin spice cakes.
Birthday Style
Roll filling edges in sprinkles.
Storage Tips
Store in an airtight container.
Keep refrigerated for up to 5 days.
Bring to room temperature before serving.
Freeze for up to 2 months.
Separate layers with parchment paper.
FAQs
Can I make them ahead?
Yes, they’re great made a day in advance.
Why use buttermilk?
It keeps the cakes soft and tender.
Can I use natural cocoa powder?
Dutch-process is best for texture and flavor.
How do I keep them soft?
Store airtight and avoid overbaking.
Final Thoughts
Classic Whoopie Pies are the kind of dessert that never goes out of style.
Their soft chocolate cakes and fluffy marshmallow filling create the perfect nostalgic treat that feels both simple and special.
They’re fun to make, beautiful to serve, and guaranteed to impress anyone who takes a bite.
Whether for a celebration or an everyday sweet craving, they’re always a wonderful choice.
Print
Classic Whoopie Pies
- Total Time: 37 minutes
- Yield: 14 whoopie pies
- Diet: Vegetarian
Description
Soft chocolate sandwich cookies filled with creamy marshmallow frosting, creating the perfect nostalgic dessert for any occasion.
Ingredients
For the Chocolate Whoopie Pies
- 1 2/3 cups (212 g) all-purpose flour
- 2/3 cup (57 g) Dutch-process cocoa powder
- 1½ tsp baking soda
- ½ tsp fine sea salt
- 1 stick (113 g) unsalted butter, softened
- 1 cup (200 g) dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cups (296 g) buttermilk
For the Marshmallow Filling
- 297 g marshmallow creme fluff
- 15 tbsp (212 g) unsalted butter, softened
- 1 cup + 2 tbsp (140 g) powdered sugar, sifted
- 1½ tbsp vanilla extract
- ½ tsp fine sea salt
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Whisk flour, cocoa powder, baking soda, and salt together.
- Beat butter and brown sugar until fluffy.
- Add egg and vanilla; mix well.
- Alternate adding dry ingredients and buttermilk until combined.
- Scoop batter onto baking sheets.
- Bake for 10–12 minutes. Cool completely.
- Beat filling ingredients until light and fluffy.
- Spread or pipe filling onto flat side of one cookie.
- Top with another cookie to create sandwiches.
Notes
- Do not overbake to keep cakes soft.
- Chill assembled pies for cleaner slicing and serving.
- Use a cookie scoop for evenly sized whoopie pies.
- Prep Time: 25 minutes
- Cook Time: 12 minutes