Whoopie pies are classic American treats that sandwich a fluffy, creamy filling between two soft, cake-like cookies. Traditionally made with chocolate rounds and a marshmallow or buttercream center, these handheld desserts are nostalgic, fun to make, and endlessly customizable.
Why You’ll Love This Recipe
- Combines the best of cake and cookies in one treat
- Soft, rich chocolate cake rounds with fluffy filling
- Family-friendly and perfect for holidays or bake sales
- Easily customizable with different flavors and fillings
- Simple ingredients, no special equipment needed
- Great make-ahead dessert
- Portable and less messy than traditional cake
- Freezer-friendly
- Great for gifting
- A hit with kids and adults alike
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cakes:
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter, softened
- Brown sugar
- Large egg
- Vanilla extract
- Buttermilk
For the Marshmallow Filling:
- Unsalted butter, softened
- Marshmallow fluff or marshmallow creme
- Powdered sugar
- Vanilla extract
- Pinch of salt
directions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Make the chocolate cakes: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg and vanilla.
- Alternate adding dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined.
- Drop tablespoonfuls of batter onto prepared sheets, spacing 2 inches apart.
- Bake for 1012 minutes, or until the cakes spring back when lightly touched. Let cool on the pan for 5 minutes, then transfer to a wire rack.
- Make the filling: Beat butter until smooth. Add marshmallow fluff, powdered sugar, vanilla, and salt. Beat until light and fluffy.
- Assemble the pies: Match cookies in pairs. Spread or pipe filling on the flat side of one cookie, then top with its match. Gently press together.
Servings and timing
Servings: 810 whoopie pies
Prep Time: 25 minutes
Cook Time: 1012 minutes
Total Time: 3540 minutes
Variations
- Peanut butter filling: Add peanut butter to the cream filling
- Red velvet whoopie pies: Add red food coloring and use cream cheese filling
- Pumpkin whoopie pies: Replace chocolate with spiced pumpkin batter
- Mini whoopie pies: Use a small cookie scoop for bite-sized versions
- Holiday twist: Roll filled edges in sprinkles for festive flair
storage/reheating
Store whoopie pies in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. They can also be individually wrapped and frozen for up to 2 months. Thaw at room temperature before serving. No reheating needed.
FAQs
Can I make whoopie pies ahead of time?
Yes, they store well in the fridge or freezer and taste even better the next day.
Can I freeze whoopie pies?
Absolutely. Wrap them individually and freeze for up to 2 months.
What kind of filling is traditional?
Classic whoopie pies use marshmallow creme filling, but buttercream and cream cheese frosting are also popular.
Can I use natural cocoa powder?
Yes, but Dutch-process cocoa gives a deeper color and smoother flavor.
How do I make them all the same size?
Use a cookie scoop to portion the batter evenly.
What’s the best way to apply the filling?
A piping bag helps apply the filling neatly and evenly.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend and check your other ingredients for gluten.
Can I use a boxed cake mix?
You can, but the texture will be more like a cupcake than a classic whoopie pie.
Do whoopie pies need to be refrigerated?
Not necessarily, but refrigeration helps them stay fresh longer, especially with dairy-based fillings.
What should I do if my cakes spread too much?
Chill the batter for 1530 minutes before baking to help them hold their shape.
Conclusion
Whoopie pies are a delightful combination of soft, cakey cookies and creamy filling, offering nostalgic flavor and fun presentation in every bite. Whether you stick to the classic chocolate-marshmallow combo or experiment with seasonal variations, this recipe is a must-try for bakers of all skill levels.
Description
These classic Whoopie Pies are made with soft, cakey chocolate cookies sandwiched around a fluffy marshmallow or vanilla cream filling. They’re fun, nostalgic, and totally delicious—perfect for bake sales, holidays, or anytime you want a handheld dessert that feels a little extra special.
For the chocolate cakes:
For the classic marshmallow filling:
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Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
-
Make the chocolate cakes: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
-
In a large bowl, beat the butter and brown sugar until creamy. Add the egg and vanilla, and beat until combined.
-
Add the dry ingredients in three parts, alternating with the buttermilk. Mix just until combined—don’t overmix.
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Drop rounded tablespoons of batter (or use a small cookie scoop) onto the prepared baking sheets, spacing 2 inches apart.
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Bake for 1012 minutes or until the tops spring back when lightly touched. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
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Make the filling: Beat the butter until smooth. Add powdered sugar, marshmallow creme, vanilla, and salt. Beat until light and fluffy.
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Once cakes are cool, spread or pipe filling on the flat side of half the cookies. Top with the other halves to create sandwiches.
Notes
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For a fluffier filling, chill it for 1520 minutes before assembling.
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Store whoopie pies in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
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You can use a cream cheese filling or chocolate ganache as a variation!
