Chocolate Whoopie Pies are the ultimate homemade sweet treat with cake like cookies sandwiched around a soft and fluffy marshmallow filling. This classic dessert is a fun bake that feels special yet simple enough for anyone to make. Once you taste them, you’ll see why they’re a family favorite worth making again and again.

Close up top view of whoopie pies scattered and staggered on parchment paper.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.

Why We Love These Chocolate Whoopie Pies

Chocolate cake like cookies with a creamy marshmallow filling makes every bite irresistable.
Easy enough for beginning bakers but impressive enough to share!
Simple ingredients that are mostly pantry staples.
These whoopie pies are freezer friendly! Make a double batch and have a sweet treat on hand at all times!
Family approved and asked for over and over again!
This sandwich cookie is perfect for serving at parties, pot lucks, holidays or selling at bake sales.

Chocolate Whoopie Pie Recipe Ingredients

Salted Butter
Light Brown Sugar
White Sugar
Large Egg
Pure Vanilla Extract
Instant Coffee Granules
Hot Water
Unbleached All Purpose Flour
Unsweetened Cocoa Powder
Baking Soda
Salt
Buttermilk
Marshmallow Creme
Powdered Sugar

Substitution Suggestions

Salted Butter: Feel free to use unsalted butter in the batter and frosting. I suggest adding an additional ¼ teaspoon of salt to the batter and a ½ teaspoon of salt to the frosting.
Pure Vanilla Extract: I always recommend using pure extracts. Imitation extracts can leave an unwanted after taste in your cookies, frostings and other baked goods.
Instant Coffee Granules: This is an optional ingredient but it really brings out the chocolate flavor in the cookies. You can also use instant espresso powder.
All Purpose Flour: I like to use all purpose flour for the whoopie pies because it yields the best texture. You can also use whole wheat flour and white whole wheat flour, however the texture will be a bit more dense.
Cocoa Powder: I like to use Hershey's cocoa powder with this recipe. You can also use Hershey's dark chocolate cocoa powder or Dutch process cocoa powder.
Buttermilk: If you don't have any buttermilk you can use half and half or any type of milk you drink. You can also make your own buttermilk. Combine 1 tablespoon of lemon juice or white vinegar per 1 cup of milk. Let it sit for at least 5 minutes then use it in all your recipes!

Chocolate whoopie pie recipe ingredients.

How to Make a Whoopie Pie

First, preheat oven to 375°F and line at least 2 cookie sheets with parchment paper. Alternately you can use a whoopie pie pan with 2 inch diameter cavities.
Next, in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with hand mixer, cream together the softened butter, brown sugar and granulated sugar until light and fluffy. About 3-4 minutes.
While the butter and sugars are creaming together, dissolve the instant coffee in hot water.
Add the egg, vanilla extract and coffee. Mix together well until creamy.

Butter, sugars and egg creamed together in large mixing bowl.

Dry ingredients added to cookie dough in large mixing bow.

Now, add the dry ingredients: all purpose flour, cocoa powder, baking soda and salt. Mix on low speed just until combined. It will be crumbly.
Then add the buttermilk and mix together until smooth and creamy, and scraping the sides of the bowl as needed.
Using a heaping small scoop or a rounded tablespoon, drop cookies 2 inches apart on prepared baking sheets.

Cookie batter in rows on parchment lined cookie sheet.

Bake cookies on center rack in preheated oven for 9-11 minutes or until the cookies no longer look glossy and bounce back when touched. Let cookies cool on pan for 5 minutes then remove to wire rack to cool completely.

How to Make Whoopie Pie Filling

In the bowl of a stand mixer fitted with the paddle attachment cream together the softened butter and marshmallow creme until light and creamy.
Add the powdered sugar, vanilla extract and salt, and mix on low speed until fully combined. Then bump up the speed to medium-low and mix until smooth and creamy, scraping the sides of the bowl as needed.

Marshmallow filling in large mixing bowl with red spatula.

Marshmallow filling scooped onto flat side of cookies on wire rack with scoop on the side.

Using a rounded small scoop or heaping tablespoon, add the filling to the underside or the flat side of half of the cookies and top with the remaining cookies. Or to make them look fancy you can use a piping bag with a large star tip.

If you love whoopie pies you have go try my recipe for Chocolate Peanut Butter Whoopie Pies! They are to die for with the chocolate and peanut butter combo!

Storing Whoopie Pies

Storing: Store the whoopie pies in an airtight container between layers of wax paper or parchment paper at room temperature for up to 5 days or in the fridge. If you store them in the fridge they will last a bit longer but may dry out a little bit. You can also individually wrap them in plastic wrap and store in container.

Freezing: These whoopie pies freeze great! Store the whoopie pies in a freezer safe air tight container between layers of wax paper. Or you can individually wrap the whoopie pies in plastic wrap and place in freezer safe container or freezer bag. Label, date and freeze for up to 4 months.

Thawing: Simply thaw at room temperature or in the fridge until soft enough to eat.

Heather's Favorite Tools for this Recipe

I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies and so many other things.
Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookies sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set. These sheet pans from Nordic Ware are a great option too.
A small cookie scoop is great for the whoopie pies and a medium scoop works perfectly for the filling.
Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
Prefer to use reusable mats, this silicone mat is a great option.
If you're packaging them up for a bake sale these Self Sealing Cellophane Bags are the best!

Tips for Chocolate Whoopie Pies

Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
Always read the recipe from start to finish before you start. Again, I am speaking from experience.
Use room temperature ingredients. It helps everything mix together properly.
Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. Fluffy flour is better for the perfect cookie texture. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out.
Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use a small cookie scoop that is 1 tablespoon in size.
For best results don't over bake the cookies. Over baking will cause the cookies to be dry and hard. The edges should be set and the centers should no longer look wet and glossy.
Once all the frosting ingredients are added bump up the speed to medium and beat until really smooth and creamy, about 1-2 minutes, while scraping the sides of the bowl a few times.
If you want more filling, you can double the filling recipe. Use a medium scoop to add filling to bottom of cookies.

Top view of chocolate whoopie pies on their side in a row surrounded by more whoopie pies.

More Cookie Recipes:

Did you make this recipe? Rate it!

If you enjoyed this recipe give it a ⭐⭐⭐⭐⭐ rating in the comments below. It really helps the recipe stand out and I appreciate the feedback to make recipes everyone will enjoy.

Print Recipe Pin Recipe

No ratings yet

Chocolate Whoopie Pies

Chocolate Whoopie Pies are a homemade sweet treat made with soft and fluffy, cake like cookies and a creamy marshmallow filling. They’re easy, fun, nostalgic, and perfect for sharing with family and friends.

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 10

Servings: sandwiches

Author: Heather

Ingredients

Whoopie Pies

½ cup salted butter, softened
½ cup light brown sugar, lightly packed
½ cup white sugar
1 large egg
1 teaspoon pure vanilla extract
½ teaspoon instant coffee granules
1 tablespoon hot water
1¾ cups all purpose flour
½ cup unsweetened cocoa powder
1½ teaspoons baking soda
¼ teaspoon salt
1¼ cups buttermilk

Marshmallow Filling

½ cup salted butter, softened
7 ounces marshmallow creme
1 cup powdered sugar
¼ teaspoon salt
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 375°F and line at least 2 cookie sheets with parchment paper. Alternately you can use a whoopie pie pan with 2 inch diameter cavities.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with hand mixer, cream together the softened butter, brown sugar and granulated sugar until light and fluffy. About 3-4 minutes.
While the butter and sugars are creaming together, in a small bowl dissolve the instant coffee in hot water.
Add the egg, vanilla extract and coffee. Mix together well until creamy.
Add the all purpose flour, cocoa powder, baking soda and salt. Mix on low speed just until combined. It will be crumbly.
Add the buttermilk and mix together until smooth and creamy, and scraping the sides of the bowl as needed.
Using a heaping small scoop or a rounded tablespoon, drop cookies 2 inches apart on prepared baking sheets.
Bake cookies on center rack in preheated oven for 9-11 minutes or until the cookies no longer look glossy and bounce back when touched. Let cookies cool on pan for 5 minutes then remove to wire rack to cool completely.
In the bowl of a stand mixer fitted with the paddle attachment cream together the softened butter and marshmallow creme until light and creamy.
Add the powdered sugar, vanilla extract and salt, and mix on low speed until fully combined. Then bump up the speed to medium-low and mix until smooth and creamy, scraping the sides of the bowl as needed.
Using a rounded small scoop or heaping tablespoon, add the filling to the underside or the flat side of half of the cookies and top with the remaining cookies. Or to make them look fancy you can use a piping bag with a large star tip.

Nutrition

Tried this recipe?Please rate the recipe, leave a comment and tell me how much you loved it!

Share the Recipe!Please share it and tag @heathershomemadekitchen and use #heathershomemadekitchen!