Whoopie Pies
User Reviews
4.9
Whoopie Pies
Description
Whoopie Pies feature soft, cake-like cocoa cookies made from a blend of all-purpose flour, unsweetened cocoa powder, baking soda, salt, and light brown sugar for depth. The wet ingredients include buttermilk, vegetable oil, egg, and vanilla extract, which provide moisture and tenderness. Hot water is added last to slightly thin the batter, ensuring a delicate crumb after baking. Baking on parchment-lined sheets at 375°F yields cookies that rebound when pressed or pass a toothpick test, indicating a perfectly tender yet cooked center. The filling combines salted and unsalted butter, powdered sugar, vanilla extract, and marshmallow creme to achieve a fluffy, smooth consistency that complements the cocoa cookies. The sandwich is assembled by pairing cookies with a generous layer of this filling. Variations in the filling can include different flavor extracts or alternative frostings for texture and taste changes. Proper measuring of dry ingredients like flour and cocoa powder is important to achieve the right batter thickness for the correct cookie texture.
Ingredients
Cookies
- 2 cups (283g) all-purpose flour scoop and level to measure, unbleached
- 1/2 cup (45g) cocoa powder scoop and level to measure, unsweetened
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup packed (200g) light brown sugar break up any clumps
- 1/2 cup (120ml) buttermilk (no buttermilk substitutes!)
- 1/2 cup (120ml) vegetable oil
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 cup (120ml) water hot
Filling
- 8 Tbsp (113g) butter at room temperature, salted
- 6 Tbsp (85g) unsalted butter at room temperature
- 2 1/4 cups (270g) powdered sugar
- 1 tsp vanilla extract
- 10 oz. marshmallow creme aka marshmallow creme, about one and half 7 oz. jars, fluff
Instructions
- Set oven racks in upper and lower third of the oven and preheat oven to 375 degrees. Line 18 by 13-inch baking sheets with parchment paper, set aside.
- In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment mix together brown sugar, buttermilk, vegetable oil, egg and vanilla extract until well blended.
- Add flour mixture and mix just until combined, then pour in hot water and mix just until combined.
- Scoop batter out using a medium cookie scoop or 1 1/2 Tbsp at a time, and drop onto prepared baking sheets, spacing 2-inches apart.
- Bake first two sheets at a once, rotating sheets halfway through baking, until cookies spring back when touched or toothpick inserted into center comes out clean, about 8 - 10 minutes total.
- Let cool about 5 minutes then use a spatula to transfer to a wire rack to cool completely. Bake remaining last sheet of cookies in center of the oven, about 8 - 10 minutes.
For the filling
- In the bowl of an electric stand mixer fitted with the paddle attachment (or using a hand mixer) cream together salted butter, unsalted butter and powdered sugar on low speed until well combined.
- Increase mixer speed to high and whip until until light and fluffy, about 4 minutes. Blend in vanilla.
- Remove bowl from stand mixer, add marshmallow fluff and fold together using a rubber spatula just until combined.
- Chill mixture about 20 minutes to thicken up then fold again. Transfer to a piping bag fitted with a large round tip and pipe over half of the cookies, sandwich a second cookie over the top.
- Store cookies in an airtight container set on parchment paper, in a single layer in the refrigerator up to 3 days. Let rest at room temperature about 30 minutes before serving.
Notes
- Measure flour and cocoa powder by scooping and leveling, or preferably use a kitchen scale, to avoid overly runny batter.
- Consider adding an extra 1/4 cup flour if batter seems too thin to improve thickness.
- Experiment with different fillings such as cream cheese, caramel, coconut, or peanut butter for variety.
- Add 1 tsp instant espresso powder to the batter to deepen the chocolate flavor.
- For less runny filling, use a buttercream frosting variant like vanilla or chocolate buttercream.
- Seasonal options include peppermint extract and crushed candy canes to create festive whoopie pies.
User Reviews
Overall Rating
4.9
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