The ultimate Whoopie Pies – perfectly chocolatey, super soft and fluffy and filled with a luscious marshmallow fluff whoopie pie filling. Each bite of these decadent cake-like cookies truly just melts away in your mouth!
Whoopie Pies
Ingredients
Cookies
- 2 cups (283g) unbleached all-purpose flour (scoop and level to measure)
- 1/2 cup (45g) unsweetened cocoa powder (scoop and level to measure)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup packed (200g) light brown brown sugar, break up any clumps
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 cup (120ml) hot water
Filling
- 8 Tbsp (113g) salted butter, at room temperature
- 6 Tbsp (85g) unsalted butter, at room temperature
- 2 1/4 cups (270g) powdered sugar
- 1 tsp vanilla extract
- 10 oz. marshmallow fluff (aka marshmallow creme, about one and half 7 oz. jars)
Instructions
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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.
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In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
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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.
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Add flour mixture and mix just until combined, then pour in hot water and mix just until combined.
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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.
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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.
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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
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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.
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Increase mixer speed to high and whip until until light and fluffy, about 4 minutes. Blend in vanilla.
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Remove bowl from stand mixer, add marshmallow fluff and fold together using a rubber spatula just until combined.
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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.
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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.
Recipe Notes
Possible Variations:
- Use Dutch cocoa for even richer flavor.
- Use a different flavor of filling like cream cheese, caramel, coconut, chocolate or peanut butter. Or just flavor the filling recipe with a little extract like coconut extract.
- Fill with sweetened whipped cream instead.
- Add 1 tsp of instant espresso powder to the batter.
- For a filling less prone to running just use buttercream frosting, 1/2 batch of vanilla buttercream or chocolate buttercream.
- For a festive cookie during the holiday season, add a little peppermint extract to batter or filling and roll edges of filling in finely crushed candy canes for peppermint whoopie pies.
