Description
Delight in these classic Whoopie Pies featuring soft, cocoa-flavored cookies sandwiched with a creamy marshmallow and butter frosting. Perfectly sized for a sweet treat, these homemade pies offer a nostalgic dessert that’s both fluffy and rich.
Ingredients
Scale
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
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
- Preheat and prepare dry ingredients: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set this dry mixture aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, which should take about 3 minutes. Add the egg and vanilla extract, then beat until fully combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined without overmixing.
- Form and bake cookies: Use a cookie scoop or spoon to drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, until the cookies spring back when gently pressed. Let them cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
- Prepare the filling: While the cookies cool, beat the softened butter and marshmallow fluff in a medium bowl until smooth and creamy. Gradually incorporate the powdered sugar, vanilla extract, and a pinch of salt; continue beating until the filling is light and fluffy.
- Assemble Whoopie Pies: Once the cookies are fully cooled, spread a generous amount of filling on the flat side of one cookie and sandwich it with another. Press gently to evenly distribute the filling.
- Store and serve: Serve the Whoopie Pies immediately or store them in an airtight container in the refrigerator for up to 3 days to keep fresh.
Notes
- Ensure cookies are completely cooled before assembling to prevent filling from melting.
- You can substitute low-fat milk instead of whole milk for a lighter version.
- Use fresh marshmallow fluff for best texture in the filling.
- For a chocolate intensification, increase cocoa powder slightly but reduce flour accordingly.
- These Whoopie Pies can be made a day ahead and refrigerated for convenience.
