Whoopie Pies
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Cooling time
10 mins
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Total Time
36 mins
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Servings
17 cookies
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Calories
376 kcal
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Course
Baked Goods
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Cuisine
American
Whoopie Pies
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Sometimes there's nothing better than homemade whoopie pies. These rich, spongy, cake-y sandwich cookies are always at the top of my kids' list!
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Ingredients
- 2 cups flour
- 1/2 cup dark cocoa powder dutch processed (sifted)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar packed
- 1/2 cup butter room temperature
- 1 egg
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
For the Filling
- 1/2 cup butter room temperature
- 1/2 cup shortening
- 7 ounces marshmallow fluff
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F. Line two large baking sheets silicone baking mats or parchment paper. Set aside.In a bowl, whisk the flour, cocoa powder, baking soda and salt together. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together until smooth and creamy. Add egg and beat until combined. Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla and buttermilk.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined.
- Scoop or spoon rounded mounds of batter, about 1 1/2 Tablespoons each, onto prepared baking sheets, no more than 12 per baking sheet. Make sure to leave about 3 inches space between because they will spread.
- Bake the cookies for 10-12 minutes or until centers appear set. Let them sit on the baking sheet for 5 minutes before removing and cooling the rest of the way on a cooling rack.
- Using an electric mixer, beat the butter and shortening together for 1 minute on high speed until smooth and creamy. Add the marshmallow creme and mix on medium speed until combined.
- Add the powdered sugar (confectioners’ sugar) and vanilla and beat on medium-high speed until combined and creamy.
- Pair the cookies up based on their size. Pipe or spread the marshmallow filling onto the flat side of one cookie and sandwich with the other. Repeat with remaining.
- Cover leftover whoopie pies and store in the refrigerator for up to 1 week. Place wax or parchment paper between if you stack them.
Notes
- I highly recommend using silicone baking mats for the perfect nonstick cookie baking surface!
- I highly recommend using silicone baking mats for the perfect nonstick cookie baking surface!
- I was able to make 35 chocolate cookies out of the batter, but it takes two cookies to complete a Whoopie Pie leaving one extra cookie. You may just need to eat the extra cookie for quality control.
- Sprinkle confectioners’ sugar on top of each if desired.
- Sprinkle confectioners’ sugar on top of each if desired.
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
54g
(18%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
40mg
(13%)
Sodium
242mg
(10%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
371IU
(7%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 17cookies
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 242mg | 10% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 371IU | 7% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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