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