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Chocolate Whoopie Pies
Crispy on the edges and impossibly soft in the center, these classic chocolate whoopie pies are a nostalgic bakery favorite you can easily make at home. The rich, cake-like cookies get their tender crumb from buttermilk and melted baking chocolate. They're sandwiched around a thick layer of fluffy marshmallow creme filling that's whipped with butter and powdered sugar. It's a deeply satisfying treat that brings the magic of a hometown bake sale right to your kitchen.
Equipment
- Oven
- Baking sheet
- Hand Mixer
Ingredients
- 1 cup granulated sugar
- ½ cup butter, softened
- ½ cup buttermilk
- 2 teaspoons vanilla
- 1 egg
- 2 oz unsweetened baking chocolate, melted and cooled
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 cups powdered sugar
- 1 jar (7 oz) marshmallow creme
- ¾ cup butter, softened
- 6 to 7 teaspoons milk
Instructions
- 1Preheat the oven to 400°F. Grease your cookie sheets or line them with parchment paper.
- 2Beat the granulated sugar, one-half cup of softened butter, buttermilk, vanilla, egg, and melted chocolate in a large bowl on medium speed until smooth.
- 3Stir the flour, baking soda, and salt into the wet ingredients until just combined. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart.
- 4Bake for 8 to 10 minutes, or until almost no indentation remains when you lightly touch the center. Transfer the cookies to wire racks and let them cool completely, about 30 minutes. Warm cookies will melt the filling.
- 5Whip the powdered sugar, marshmallow creme, three-quarters cup of softened butter, and milk in a large bowl on medium speed for about two minutes until light and fluffy.
- 6Spread about three tablespoons of the marshmallow filling onto the flat side of one cookie. Press a second cookie on top to create a sandwich.
Notes
- Storage: Keep assembled whoopie pies in a tightly sealed container at room temperature, or refrigerate them to keep the filling firm.
- Chocolate Chip Variation: Fold one-half cup of miniature semisweet chocolate chips directly into the prepared marshmallow filling before assembling.
- Peppermint Variation: Mix six drops of red food coloring into the filling. After assembling, roll the edges of the pies in crushed peppermint candies.
- Toffee Variation: Stir one-half cup of chocolate-covered toffee bits into the fluffy marshmallow center for a crunchy texture.