Description
A classic and easy whoopie pie recipe featuring soft chocolate cake-like cookies sandwiched with a creamy marshmallow filling. Perfect for parties or a nostalgic treat.
Ingredients
Units
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- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup vegetable shortening
- 1 cup powdered sugar
- 1 cup marshmallow fluff
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another large bowl, beat the butter and sugar together until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Drop tablespoon-sized scoops of batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the cakes spring back when touched. Let cool completely on a wire rack.
- For the filling, beat the shortening, powdered sugar, marshmallow fluff, and vanilla extract until smooth and fluffy.
- Spread or pipe the filling onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
- Store in an airtight container until ready to serve.
Notes
- Ensure the cakes are completely cooled before filling to prevent melting the filling.
- For a festive touch, roll the edges in sprinkles or crushed candy canes.
- You can refrigerate the whoopie pies for up to 5 days.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg