Description
This easy whoopie pie recipe features soft, cakey chocolate cookies sandwiched around a sweet and fluffy marshmallow filling, perfect for any occasion.
Ingredients
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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 unsalted butter (for filling)
- 1 cup powdered sugar
- 1 jar (7 oz) marshmallow creme
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually mix in the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Drop tablespoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the cookies spring back when touched. Let cool completely.
- For the filling, beat butter until creamy. Add powdered sugar and mix until combined. Beat in marshmallow creme and vanilla extract until fluffy.
- Spread or pipe filling on the flat side of half the cookies, then top with the remaining cookies to form sandwiches.
Notes
- Store whoopie pies in an airtight container at room temperature for up to 3 days.
- You can refrigerate the pies for longer shelf life.
- Try adding peppermint extract or food coloring to the filling for variations.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg