Classic Chocolate Whoopie Pies with Fluffy Marshmallow Filling
Classic Chocolate Whoopie Pies with Fluffy Marshmallow Filling
Introduction
Whoopie pies are one of those desserts that instantly spark opinions. Some people call them cookies, others insist they’re cakes, and a few refuse to label them at all and just eat them as fast as possible. However you define them, whoopie pies hold a special place in old-fashioned baking. They feel like something pulled from a lunchbox, wrapped in wax paper, or served at a church bake sale where everything tasted better than it had any right to.
These chocolate whoopie pies are soft, pillowy, and rich without being heavy. The marshmallow filling is sweet, fluffy, and unapologetically nostalgic. This isn’t a delicate, modern dessert trying to impress anyone. It’s bold, generous, and comforting. The kind of treat that leaves chocolate smudges on fingers and powdered sugar on countertops.
What makes whoopie pies so loved is their simplicity. No fancy layers, no fragile frosting, no precise decorating skills required. Just two soft chocolate rounds with a generous layer of filling pressed between them. They’re forgiving to make, easy to serve, and endlessly satisfying.
This recipe feels like it’s been around forever, because versions of it probably have. It’s the kind of handwritten recipe that gets passed around without measurements being questioned. It’s reliable, familiar, and exactly what you want when you’re craving a classic chocolate dessert that doesn’t pretend to be anything else.
WHOOPIE PIES
Ingredients
WHOOPIE PIES
SIFT TOGETHER:
2 CUPS FLOUR
1/2 CUP COCOA POWDER
1 1/2 TEASPOONS BAKING SODA
1/2 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
SET ASIDE
BEAT
1 STICK BUTTER – SOFTENED
1 CUP SUGAR
1 LB. EGG
1 TEASPOON VANILLA
1 CUP MILK
ADD DRY INGREDIENTS MIX UNTIL JUST COMBINED
LET BATTER REST 5-10 MINUTES DROP BY LEVELT TABLE SPOON SCOOP
BAKE AT 375°F FOR 8 MINUTES FILL WHEN COOL MAKES 24 PIES
FILLING
2 STICKS BUTTER SOFTENED
2 1/2 Cups Confecctioners Sugar
Full Large Container of Marshmallow Fluff(16 ounces)
2 Teaspoons Vanilla
Directions
Mix until fluffy
Fill whoopies (using the same size scoop)
Baking Tips and Helpful Notes
Whoopie pies are forgiving, but a few details matter. Letting the batter rest before baking helps hydrate the dry ingredients and improves texture. Don’t overmix once the dry ingredients are added. Overmixing leads to dense cakes, and whoopie pies should be soft and light.
Using the same size scoop for both the batter and the filling keeps the pies uniform and balanced. This makes them look better and ensures every bite has the right cake-to-filling ratio.
When baking, keep an eye on them. Eight minutes goes fast, and overbaking dries them out. They should be set but still soft to the touch when removed from the oven.
Serving Ideas and Occasions
Whoopie pies are ideal for parties, bake sales, birthdays, and casual gatherings. They’re easy to grab, easy to eat, and don’t require plates or forks if you don’t want them to.
They’re also perfect for make-ahead desserts. Stack them in a container, separate layers with parchment, and they’re ready to go. Serve them with milk, coffee, or hot chocolate for full nostalgic effect.
Storage and Make-Ahead Tips
Store whoopie pies in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Let refrigerated pies come to room temperature before serving for the best texture.
You can also freeze assembled whoopie pies. Wrap each individually and freeze for up to one month. Thaw at room temperature before serving.
Frequently Asked Questions
Are whoopie pies cookies or cakes?
They’re closer to cake, but honestly, they’re their own thing.
Can I make the filling ahead of time?
Yes, store it covered in the refrigerator and re-whip briefly before using.
Why did my whoopie pies turn out flat?
Overmixing or letting the batter sit too long can affect rise.
Can I use a different filling?
You can, but marshmallow fluff is the classic choice for a reason.
