Homemade Chocolate Whoopie Pies with Marshmallow Fluff Filling Recipe
Classic Chocolate Whoopie Pies are soft, cake-like chocolate cookies sandwiched together with a creamy marshmallow fluff filling. These delightful treats are perfect for dessert or sharing with friends and family.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 14 whoopie pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Cookies
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 4 tablespoons milk
- 1 teaspoon vanilla extract
Marshmallow Filling
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 10 oz container marshmallow fluff or marshmallow creme
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Prep Oven and Baking Sheets: Move the oven rack to the middle position and preheat the oven to 350°F. Prepare baking sheets with silicone mats or parchment paper and set aside.
- Make Chocolate Cookies: In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. In a large mixing bowl, beat together sugar and oil until crumbly. Add eggs, milk, and vanilla and beat until smooth. Gradually add the dry ingredients, beating after each addition until well combined. Scoop the dough with a 2-tablespoon cookie scoop, roll into balls, and place them 3 inches apart on the prepared baking sheets. Gently press down each dough ball with your palm to flatten slightly.
- Bake: Bake for 7-10 minutes, rotating halfway through, or until cookies are firm around the edges but soft to the touch. Remove the pan from the oven and let cookies cool for 5 minutes on the pan. Transfer them to a wire rack to cool completely.
- Make Marshmallow Filling: While cookies cool, cream together butter and powdered sugar in a medium bowl until light and fluffy. Add vanilla and salt, beating until fluffy. Fold in marshmallow fluff until fully combined. Chill the filling in the refrigerator for 20-30 minutes so it firms up.
- To Finish: Transfer the filling to a piping bag fitted with a large round tip and pipe the filling onto the flat side of one cookie. Top with a second cookie to form a sandwich. Repeat with remaining cookies and filling.
Notes
- Ensure eggs are at room temperature for smoother batter.
- Do not overbake cookies; they should remain soft in the center.
- Chilling the filling makes it easier to pipe and helps it hold its shape.
- Store whoopie pies in an airtight container at room temperature for up to 3 days or refrigerate.
- Use silicone mats or parchment paper to prevent sticking.
