Description
These classic whoopie pies feature soft, chocolatey cake-like cookies sandwiched with a fluffy marshmallow buttercream filling. Perfect for an indulgent treat, this recipe yields a dozen delightful pies with a balanced sweetness and creamy texture.
Ingredients
Scale
For the Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Filling
- 1/2 cup unsalted butter, softened
- 1 cup marshmallow fluff (or marshmallow creme)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the flour, baking soda, cocoa powder, and salt until evenly combined, and set aside.
- Cream the Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together for about 3 minutes, until the mixture becomes light and fluffy. Then add the egg and vanilla extract, beating until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen cookies.
- Scoop and Bake: Use a cookie scoop or spoon to place tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart. Bake for 8-10 minutes until the cookies spring back when lightly touched. Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Make the Filling: While the cookies cool, beat the softened butter and marshmallow fluff in a medium bowl until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the filling is light and fluffy.
- Assemble the Whoopie Pies: Once cookies are completely cooled, spread a generous amount of filling on the flat side of one cookie, then gently sandwich it with another cookie. Press slightly to evenly distribute the filling.
- Serve and Enjoy: Serve your whoopie pies immediately, or store them in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Ensure the butter is softened to room temperature for easier creaming and smoother batter.
- Be careful not to overmix the batter to keep cookies tender and cake-like.
- If marshmallow fluff is unavailable, marshmallow creme works as a perfect substitute.
- Cookies can be stored in an airtight container at room temperature for up to 2 days before filling.
- For a stronger chocolate flavor, you can increase the cocoa powder slightly, but this might affect texture slightly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
