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.
20 Comments
Good day, I found your website while searching for a light/fluffy sponge cake which is next on my list of things to bake. However, I noticed you have a Whoopie Pie recipe and Whoopie Pies are my ultimate favorite snack cake which is also on my to-do list.
Anyway now for the question, I would love to experiment and make your Whoopie Pie recipe using your light/fluffy chocolate sponge cake or convert the Whoopie Pie batter such to have a texture similar to that of a sponge cake. How would I get that classic round domed shape using a scoop to distribute the batter? I think the sponge cake batter will not hold its shape without the help of a baking tin. Any suggestions?
Thank you and you have the most awesome cake related website.
JC
Hi Joseph! 🙂 Hmmm great question!
I think you’re right in that the whoopie pies may not hold their shape very well without a tin/mould, unless you make the sponge cake batter a bit thicker (but then you run the risk of the sponge cakes being a bit more dry). My whoopie pie recipe does yield quite a soft cake, though the texture is more ‘butter cake’ like as opposed to a sponge cake. Because I haven’t tried it myself I can’t give any solid advice sorry! Though the idea of a sponge cake like whoopie pie does sound incredible 😀
Thanks so much for the wonderful feedback about the website, so glad you’re enjoying browsing through it and hope you enjoy the recipes too 😀
I have a quick question! My dad loves whoopie pies, but he’s allergic to chocolate and can’t have traditional ones. What or how do you think I could use a substitute for the cocoa?
Hi Rowan! 🙂 Hmmm good question! I’m not too sure sorry. A quick google search tells me that carob powder may be a good substitute? It seems like a cocoa powder alternative so might be worth a try 🙂
Sorry I couldn’t be of more help!
You’re completely fine! I know that was an obscure question especially for this recipe. Thank you for checking anyway!
Another 5 star rating from my picky pack! Used vanilla soy milk and vegan butter to make it dairy-free so my crew could eat it. I got enough for about 13 full plus 1/2 cookies. This recipe will be on repeat for sure!
Yay! So glad to hear everyone loved them and that you were able to successfully make them dairy free too 😀
Really appreciate the wonderful feedback 🙂
I love these cookies, they are amazing. The recipe worked well for me, but they were overbaked in my oven (at 350 degrees) for 10 minutes. They were done at 8 minutes. I made extra filling as I like a lot of filling. I will definately make them again, Thank you!
So glad you enjoyed them Mary 😀 and great that you picked up the quicker cooking time in your oven! Appreciate the wonderful feedback 🙂
Need to know how much pumpkin for the whoopie pies
Hi Denise! 🙂 I haven’t tried pumpkin whoopie pies myself yet so I am not too sure what would be best to omit/replace the pumpkin with for this recipe sorry! I do have a pumpkin bread, pumpkin roll and pumpkin cake recipe you may like to try out 🙂
Sorry I couldn’t be of more help!
Not classic with Marshmallow Fluff The Pennsylvania Dutch make a kind of buttercream.
Here’s my grandmother’s recipe
Filling:
2 egg whites unbeaten,
2 t. vanilla,
4 T. flour
2 T. 10 X sugar,
4 T. milk,
3/4 to 1 c. Crisco.
Beat & add 4 c. 10 X sugar.
Put between cookies
The BEST!
Hi Rhoda! 🙂
Your grandmothers filling recipe sounds delicious! Thanks for taking the time to share it, I’ll have to give it a go sometime 🙂
Rhonda, can you send the instructions to the Pennsylvania Dutch buttercream. Thanks
Assalamualaikum Mariyam, loge your recipes.
Could you please tell me the substitute for marshmallow fluff. As I’m unable to find it in india. Jazakallah m.
Wassalaam Sarah! 🙂 Unfortunately I am not sure of a marshmallow fluff substitute, though I do believe you can make it at home so you may be able to find some homemade recipes for marshmallow fluff online 🙂
Alternatively, you can use another buttercream recipe you like as the filling. You can find my favorite vanilla buttercream recipe here: https://cakesbymk.com/recipe/silky-smooth-buttercream-frosting/
Hope that helps and hope you enjoy the recipe 😀
Salaam Alaikum. Unfortunately not a success. The mixture was too runny probably should have added the milk in stages. Rather than putting the full amount in in one go. So had to add more flour. Also impossible to achieve consistency in size. On the plus side tasted really nice.
Wassalaam Sherife! 🙂
So sorry to hear you had some issues with the consistency of the whoppie pie batter. It sounds like perhaps there was a little too much liquid, or not enough flour in the initial batter. I would recommend using the gram measurements for best results (if you didn’t already). Good idea to add a little more flour in at the end and is what I would recommend if you find the batter is too runny 🙂
For consistency in size, I would recommend using a cookie scoop or piping out the batter with something like a macaron template underneath the parchment paper, which may help 🙂
So glad they still tasted great anyway!
Hi MK,
I can’t wait to try out this recipe! Could you suggest few alternates to marshmallow fluff? You don’t get it here in India. Look forward to hearing back from you! Love all your recipes. I eagerly waiting to see what you post every Tuesday. Continue all the good work that you do. Khuda Hafiz
Hi Arya! So glad you’re wanting to give this recipe a go 😀
Unfortunately I am not sure of a marshmallow fluff substitute, though I do believe you can make it at home so you may be able to find some homemade recipes for marshmallow fluff online 🙂
Alternatively, you can use another buttercream recipe you like as the filling. You can find my favorite vanilla buttercream recipe here: https://cakesbymk.com/recipe/silky-smooth-buttercream-frosting/
Hope that helps and hope you enjoy the recipe 😀