Chocolate Whoopie Pies
These irresistible Chocolate Whoopie Pies with their creamy marshmallow filling, are a handheld delight loved by kids and adults like. Enjoy them as a casual anytime dessert, pack-up and take to picnics or serve them for your next potluck party.
Easy Chocolate Whoopie Pies Recipe
Whoopie pies are sometimes called gobs, in different parts of the country. They consist of two cake-like chocolate cookies sandwiched together with a creamy marshmallow filling. Special whoopie pie and muffin top pans are available to keep them pretty and round while baking. I wanted to share a version that didn’t require a special pan so, I began to work on a batter that would hold it’s shape without any special equipment. Whoopie pies, for me are a lot like oatmeal cream pies and peanut butter mallow bars both of which represent a childhood treat that I still love.
How to Make the BEST Making Chocolate Whoopie Pies
First of all, these aren’t difficult to make. You bake them just as you would any cookie. Don’t overcrowd the pan and bake in batches for the best end result.
- Ingredients you’ll need to make homemade Chocolate Whoopie Pies: All purpose flour, dutch process cocoa powder, baking powder, baking soda, salt, butter, granulated sugar, light brown sugar, large egg, vanilla extract and buttermilk.
- To make the filling you’ll need: Plain cream cheese, marshmallow cream, butter, powdered sugar, heavy cream and vanilla extract.
- Kitchen tools you’ll need: A stand mixer or a hand mixer, measuring cups and spoons, ice cream scoop, sheet pans, cooling rack, large bowl, medium bowl, offset icing spatula.
- For a deeper dark chocolate flavor I recommend using either dutch process cocoa or Hershey’s special dark cocoa for the whoopie pie batter. The recipe will work with regular unsweetened cocoa, but dark cocoa gives them a depth of flavor.
- A medium-size cookie or ice cream scoop is imperative to divide the batter and maintain uniformity.
- These cookies bake dome-like and spread just a bit while baking. Leave at least 2 inches between them and bake in batches so they don’t touch and get a wonky shape.
- Before you begin filling the whoopie pies, take a moment to match similar size cookies before you sandwich them together.
- Ovens really do vary so, adjust the baking time as needed. Baking for 8-10 minutes, will keep the cookies tender.
- These cookies bake cake-like and may crack a little on top. This is normal and part of their charm.
- Store Chocolate Whoopie Pies in an airtight container chilled in the refrigerator for up to 4 days.
- You can freeze them for up to 2 months.
More Easy Cookies and Chocolate Desserts to Make
You can enjoy whoopie pies in a variety of flavors, although, chocolate is the classic original.
- German Chocolate Brownies are to die for!
- Chewy Chocolate Almond Macaroon Cookies.
- Best Chocolate Cake will make a fabulous birthday cake for your special someone.
- Chocolate Chess Pie is rich and delicious.
- These Flourless Chocolate Cookies melt in your mouth.
- Chocolate Banana Pudding features homemade chocolate pudding layered with bananas and Nilla wafers.
- You may also enjoy this recipe for Chocolate Cake in a Mug from Food Network.
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Helpful Kitchen Items:
Whoopie Pies
Servings: 12 whoopie pies
Calories: 409kcal
Ingredients
- 2 1/4 cups all purpose flour
- 1/2 cup unsweetened dutch process or special dark cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup milk or buttermilk
- Filling:
- 4 Tbsp unsalted butter softened
- 4 oz cream cheese softened
- 1 tsp pure vanilla extract
- 1 cup powdered sugar
- 1 7.5 oz container marshmallow fluff
- 2 Tbsp heavy cream plus additional as needed
Instructions
- Preheat the oven to 350°F. Line 2 large baking pans with parchment, silicone baking mats, or spray with baking spray. Set aside.
- To make the whoopie pies: In a medium-size mixing bowl sift together flour, cocoa, baking powder, baking soda and salt
- Using an electric mixer, cream together butter, granulated sugar, brown sugar and vanilla until fluffy, about 1-2 minutes. Add the egg, beat until incorporated.
- Add the dry ingredients alternately with the milk beginning and ending with dry ingredients. Beat on medium speed just until fully incorporated.
- Using a medium ice cream scoop, drop mounds onto baking sheets, leaving at least 2 inches between. Bake for 8-10 minutes or until a toothpick inserted into the center comes back clean. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
- To make the filling: Using an electric mixer, cream butter and cream cheese with vanilla. Lower the speed of the mixer gradually adding the powdered sugar. Once combined, add marshmallow cream, then beat on high for 2 minutes. (Only use cream if needed for spreading consistency. To make a stiffer filling, don't use.)
- Divide filling evenly among half of the rounds. Top each with a matching size round. Store in an airtight container separated by wax paper for up to 3 days. Bring to room temperature for serving.
Nutrition
Serving: 1serving | Calories: 409kcal | Carbohydrates: 61g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 189mg | Potassium: 111mg | Fiber: 1g | Sugar: 37g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Is there a substitute filling other than marshmallow?
You can make a cream cheese filling, if you prefer.
Do you know if this recipe works with GF flour?
Hi Michelle, it’s a great question, I haven’t tested it specifically using gluten free flour. If you try it let us know how it goes.
I have made Whoopie Pie’s many times and I love this recipe. Thanks for Sharing https://www.instagram.com/melissassk
Thanks so much!
Do these need to be refrigerated
Yes, please store chilled.
These taste great, but for the filling I followed the recipe exactly and it turned out to be the runniest mess ever! Maybe in the future I’ll need to halve the amount of liquid. Help!
Did you add too much cream? Otherwise, there’s not much liquid in the filling recipe and shouldn’t be runny at all. I would double check it sounds as if you added more than 2 Tbsp…that along with the marshmallow fluff more than compensates for any problem with the texture being too thin. My guess is, too much cream.
I’m going to make these today, only I am using a gluten free flour! I sure hope they turn out good.
Comeback and let us know how it goes!
I have wanted this recipe for so long! My Mom made these all our lives growing up and she called them Gobs…when I saw that name in your description I knew I’d found it. With 6 kids my Mom was constantly cooking and baking and never uttered a complaint…she loved being in her kitchen. ❤️❤️…Thank you Melissa.😘
HI Judy, I’ve also heard them called gobs. I hope you enjoy them, thank you!
I’m allergic to milk. Is there a sub for the heavy cream?
If you’ve had success using an alternate that you can tolerate, it should work for this recipe as well.
Why can’t I find The creamy marshmallow filling recipe. I would love to try it!
Please scroll down the page to the recipe card for the full recipe.
Delicious, cakey Whoopie pies!
Thank you!
Do these need to be refrigerated?
They don’t have to be if eaten the day they’re made. To store longer please follow the recommendation in the recipe.
Can I use a cake mix for these
I haven’t tested it. If you try it let us know how it goes.