This classic whoopie pie recipe consists of pillowy soft cake-like cookies, sandwiched between a lush, marshmallow buttercream filling. They’re melt-in-your-mouth delicious, and best of all, quick and easy to make!
What are Whoopie Pies?
If you’ve never heard of a whoopie pie before, you have to go make them – like NOW!
They’re a classic American dessert (sometimes called “Gobs”) made by sandwiching two soft, cake-like cookies with a creamy filling, often made from marshmallow fluff or buttercream. The most traditional version features chocolate cookies with a vanilla buttercream (a.k.a chocolate whoopie pies). They’re easy to make, taste incredible and are the perfect treat for parties and get togethers.
These days you can find them in all sorts of flavors based on traditional cake flavors like red velvet cake, pumpkin cake, etc.
How to Make Whoopie Pies
You can find the full list of ingredients in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is just a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Chocolate Cake Cookies
Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection with a fan) and line three baking sheets with parchment paper (I use two half sheet baking trays and one smaller tray). Set aside for now.
In a medium bowl sift together all purpose flour, cocoa powder, baking powder, baking soda and salt. Using a whisk, mix until well combined and set aside for now.
In a large bowl add in light brown sugar, oil, egg, vanilla and instant coffee powder. Using a whisk, mix until well combined and smooth.
Add dry ingredients to the wet mixture and using a spatula, fold until just combined. The batter will be very thick (like a cookie dough), so you will need to gently push the dry ingredients into the wet ingredients.
Add the hot milk to the batter, and fold until well combined and smooth. You should end up with a thick cake batter like consistency.
Using a medium sized spring loaded cookie scoop (holds 1½ tbsp of batter), portion out the batter 2 inches apart on the prepared baking sheets – don’t worry if they’re not completely round. You can pipe the batter out too or scoop out heaped tablespoons full. Once all the batter is portioned (you should have about 30 cookies), lightly dip your fingers in some oil and use your fingers to gently shape the edges of the cookies so they’re round.
Bake one tray at a time in the middle rack of the oven for 10 minutes, or until the tops are somewhat firm and set and spring back when you touch them.
Allow the cookies to cool on the tray for 15 minutes, before carefully peeling them off the parchment paper and then allow them to fully cool on the tray. In the meantime prepare the frosting.
Marshmallow Buttercream
In a large bowl add in butter and powdered sugar and using an electric hand mixer (if using a stand mixer use the paddle attachment) on a medium-high speed, whip until light and fluffy.
Add in marshmallow fluff and vanilla and mix until smooth. Avoid over-mixing.
Assembly
How to Store Whoopie Pies
These whoopie pies can be stored in an airtight container for a few days, after which it’s best to place in the refrigerator for up to a week.
Classic Whoopie Pie Recipe
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Chocolate Cake Cookies
- 1¾ cups (210 g) all purpose flour - plain four in the UK
- ¾ cup (75 g) cocoa powder - I use Dutch processed for a deeper color and flavor
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200 g) soft light brown sugar
- ¾ cup (160 g) unflavored vegetable oil - I use canola oil
- 1 large egg - room temperature
- 2 tsps vanilla extract/essence
- 1 tsp instant coffee powder - optional, but recommended
- ⅔ cup (150 g) whole milk - hot
Marshmallow Buttercream
- ¾ cup (170 g) unsalted butter - room temperature
- 1 cup (120 g) powdered sugar - also known as icing/confectioners sugar
- 1¼ cups (190 g) marshmallow fluff
- ¾ tsp vanilla extract/essence
Instructions
Chocolate Cake Cookies
- Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection with a fan) and line three baking sheets with parchment paper (I use two half sheet baking trays and one smaller tray). Set aside for now.
- In a bowl sift together all purpose flour, cocoa powder, baking powder, baking soda and salt. Using a whisk, mix until well combined and set aside for now.
- In a large bowl add in light brown sugar, oil, egg, vanilla and instant coffee powder. Using a whisk, mix until well combined and smooth.
- Add dry ingredients to the wet ingredients and using a spatula, fold until just combined. The batter will be very thick (like a cookie dough), so you will need to gently push the dry ingredients into the wet ingredients.
- Add the hot milk to the batter, and fold until well combined and smooth. You should end up with a thick cake batter like consistency.
- Using a medium sized spring loaded cookie scoop (holds 1½ tbsp of batter), portion out the batter 2 inches apart on the prepared baking sheets - don't worry if they're not completely round. You can pipe the batter out too or scoop out heaped tablespoons full. Once all the batter is portioned (you should have about 30 cookies), lightly dip your fingers in some oil and use your fingers to gently shape the edges of the cookies so they're round.
- Bake one tray at a time in the middle rack of the oven for 10 minutes, or until the tops are somewhat firm and set and spring back when you touch them.
- Allow the cookies to cool on the tray for 15 minutes, before carefully peeling them off the parchment paper and then allow them to fully cool on the tray. In the meantime prepare the frosting.
Marshmallow Buttercream
- In a large bowl add in butter and powdered sugar and using a hand or stand mixer on a medium-high speed, whip until light and fluffy.
- Add in marshmallow fluff and vanilla and mix until smooth. Avoid over-mixing.
Assembly
- Place half of the cookies upside down and using the same medium spring loaded cookie scoop used for the batter, place dollops of the buttercream on the flat edges of the cookies (you can use a piping bag to pipe the buttercream on too). Place the remaining cookies on top (flat side on the buttercream) and squeeze gently until the buttercream spreads to the edges. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
23 Comments
You are the only one that mentions the difference between a convection oven!!thank you! Always over-baked,not anymore!!