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Classic Chocolate Whoopie Pies with Fluffy Marshmallow Filling

Two rich chocolate whoopie pies filled with thick white cream frosting sitting on a white plate.
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Make soft, cakey chocolate sandwich cookies with a sweet, fluffy marshmallow cream filling. This recipe delivers the nostalgic taste of authentic New England whoopie pies.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon marshmallow creme (for filling)
  • 1 cup confectioners’ sugar (for filling)
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/4 cup milk (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy. This step builds the cake texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the buttermilk and cocoa powder until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 24 cookies.
  8. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the filling: In a large bowl, beat the softened butter and confectioners’ sugar until smooth.
  10. Add the marshmallow creme and milk. Beat on medium speed until the filling is light, fluffy, and well combined.
  11. To assemble, take two cooled chocolate cookies and spread a generous layer of marshmallow filling on the flat side of one cookie. Top with the second cookie, pressing gently to sandwich the filling.

Notes

  • For the softest cakes, measure your flour by spooning it into the measuring cup and leveling it off.
  • If you prefer a cream cheese frosting over marshmallow filling, substitute the filling ingredients with 8 ounces of softened cream cheese, 1/2 cup softened butter, 3 cups confectioners’ sugar, and 1 teaspoon vanilla extract.
  • These sandwich cookies freeze well before filling. Store the cooled cakes in an airtight container for up to three months.

Nutrition

Find it online: https://yumdrizzle.com/whoopie-pies-classic-chocolate-recipe/