Chocolate Whoopie Pies

Chocolate Whoopie Pies

Description

Chocolate Whoopie Pies are soft, cake-like chocolate cookies sandwiched together with a creamy vanilla filling. These handheld treats are like a cross between a cookie and a cupcake, offering rich chocolate flavor with a smooth, sweet cream center. Perfect for parties, bake sales, or a nostalgic homemade dessert.

Ingredients

For the Chocolate Cookies:

• 2 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 1/4 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1 large egg

• 1 tsp vanilla extract

• 1 cup buttermilk, at room temperature

For the Cream Filling:

• 1/2 cup unsalted butter, softened

• 1 1/4 cups powdered sugar

• 1 jar (7 oz) marshmallow creme

• 1 tsp vanilla extract

Instructions

Make the Chocolate Cookies:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. In a large mixing bowl, beat butter, granulated sugar, and brown sugar until creamy and fluffy (about 2–3 minutes).

4. Add egg and vanilla extract, beating until combined.

5. Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined—don’t overmix.

6. Using a cookie scoop, drop 2-tablespoon mounds of batter onto the prepared baking sheets, spacing 2 inches apart.

7. Bake for 10–12 minutes, or until the tops spring back when gently pressed.

8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Make the Cream Filling:

9. In a large bowl, beat butter until smooth.

10. Add powdered sugar and mix until fluffy.

11. Beat in marshmallow creme and vanilla extract until light and creamy.

Assemble the Whoopie Pies:

12. Spread or pipe filling onto the flat side of half the cookies.

13. Top with remaining cookies, pressing gently to sandwich together.

Equipment Needed

• Mixing bowls (medium & large)

• Electric mixer or stand mixer

• Whisk

• Measuring cups and spoons

• Cookie scoop or tablespoon

• Baking sheets

• Parchment paper

• Wire cooling rack

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Serving Size: Makes about 12 whoopie pies

Chocolate Whoopie Pies

Chocolate Whoopie Pies are soft, cake-like chocolate cookies sandwiched together with a creamy vanilla filling. These handheld treats are like a cross between a cookie and a cupcake, offering rich chocolate flavor with a smooth, sweet cream center. Perfect for parties, bake sales, or a nostalgic homemade dessert.

Print Recipe

Prep Time:20 minutes mins

Cook Time:12 minutes mins

Total Time:32 minutes mins

Equipment

• Mixing bowls (medium & large)
• Electric mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper
• Wire cooling rack

Ingredients

• For the Chocolate Cookies:
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar packed
• 1 large egg
• 1 tsp vanilla extract
• 1 cup buttermilk at room temperature
• For the Cream Filling:
• 1/2 cup unsalted butter softened
• 1 1/4 cups powdered sugar
• 1 jar 7 oz marshmallow creme
• 1 tsp vanilla extract

Instructions

• Make the Chocolate Cookies:
• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
• In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In a large mixing bowl, beat butter, granulated sugar, and brown sugar until creamy and fluffy (about 2–3 minutes).
• Add egg and vanilla extract, beating until combined.
• Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined—don’t overmix.
• Using a cookie scoop, drop 2-tablespoon mounds of batter onto the prepared baking sheets, spacing 2 inches apart.
• Bake for 10–12 minutes, or until the tops spring back when gently pressed.
• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Make the Cream Filling:
• In a large bowl, beat butter until smooth.
• Add powdered sugar and mix until fluffy.
• Beat in marshmallow creme and vanilla extract until light and creamy.
• Assemble the Whoopie Pies:
• Spread or pipe filling onto the flat side of half the cookies.
• Top with remaining cookies, pressing gently to sandwich together.

Servings: 12 whoopie pies

10 Frequently Asked Questions (FAQs)

1. Can I make Chocolate Whoopie Pies without buttermilk?
   Yes, you can substitute 1 cup of milk mixed with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.

2. Can I use a different filling instead of marshmallow creme?
   Absolutely cream cheese frosting, buttercream, or whipped cream are great alternatives.

3. How do I make them more chocolatey?
   You can add 1/2 cup mini chocolate chips to the batter for extra richness.

4. Why are my cookies spreading too much?
   The batter may be too warm chill it for 20 minutes before baking, or make sure your butter wasn’t too soft.

5. Can I make them gluten-free?
   Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

6. Do I need to refrigerate the filling before assembly?
   Not required but chilling it for 15–20 minutes can make it easier to spread or pipe.

7. Can I make the cookies ahead of time?
   Yes—bake and cool them completely, then store them in an airtight container for up to 2 days before filling.

8. What’s the best way to get perfectly round cookies?
   Use a cookie scoop and drop the batter evenly spaced on the baking sheet.

9. Can I double this recipe?
   Yes—just double all ingredients proportionally. You may need extra baking sheets.

10. Can I freeze whoopie pies?
    Yes—wrap each assembled pie individually in plastic wrap, then freeze for up to 2 months. Thaw in the fridge before serving.

How To Store Chocolate Whoopie Pies

• Room Temperature: Store in an airtight container for up to 2 days. Separate layers with parchment paper to prevent sticking.

• Refrigerator: Store in an airtight container for up to 5 days. Let them come to room temperature before serving for the best texture.

• Freezer: Wrap each whoopie pie tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before eating.