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.
Chocolate Whoopie Pies
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.
Tips for 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.
- For a deeper dark chocolate flavor I recommend using either dutch process cocoa or Hershey’s special dark cocoa for the 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.
Other Whoopie Pie Flavors You May Enjoy
You can enjoy whoopie pies in a variety of flavors, although, chocolate is the classic original. You may also enjoy this recipe for blueberry-lemon whoopie pies from Food Network and red velvet whoopie pies from The Domestic Rebel.
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Helpful Kitchen Items:
- 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
- 4 Tbsp unsalted butter softened
- 1 cup powdered sugar
- 2 Tbsp heavy cream plus additional as needed
- 1 tsp pure vanilla extract
- 1 7.5 oz container marshmallow fluff
- Preheat the oven to 350°F. Line 2 large baking pans with parchment, silicone baking mats, or spray with baking spray. Set aside.
- 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 with vanilla. Lower the speed of the mixer gradually adding the powdered sugar and 2 Tbsp cream. Once combined, Add marshmallow cream, then beat on high for 2 minutes.
- 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.