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.
Servings: 28 sandwiches
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
Calories: 167kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 168mg | Potassium: 57mg | Fiber: 1g | Sugar: 17g | Vitamin A: 230IU | Calcium: 22mg | Iron: 1mg
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