Classic Chocolate Whoopie Pies are little soft chocolate cakes sandwiched together with creamy marshmallow fluff whoopie pie filling. They are utterly delicious.
This recipe makes 14 little cakes and costs about $6.08 to make. That works out to just $0.43 per serving.
Chocolate Whoopie Pies
These Whoopie Pies are a chocolate lover’s dream. They are a chocolate cake-like cookie sandwich with a marshmallow fluff filling.
Imagine taking a bite of a soft and fudgy cookie sandwich with a pillowy soft filling. That’s what eating one of these Whoopie Pies is like. Sounds like Heaven, right?
Follow my easy step-by-step directions, and this chocolate delight, or Heaven on a plate, will be yours to enjoy in no time at all. You can make these Whoopie Pies for an after school snack, dessert for a family get together, bring them to a potluck, or anytime really because they are just that good!
Are whoopie pies a New England thing?
Whoopie Pies are huge on the East coast. It’s a little bit of a dispute where they originated, but I think I can comfortably say that they are both a New England phenomenon and a Pennsylvania Amish tradition. Over the years, they have become widely popular throughout the United States.
Why did my whoopie pies go flat?
If your batter is too thin, the Whoopie Pies will not hold up in the oven. They will then, therefore, go flat or spread as they bake. The batter should be a thick consistency, which will allow them to hold their shape and puff up during the baking process.
What is whoopie pie filling made of?
Whoopie Pie filling can be made of almost anything from chocolate to buttercream to maple cream cheese frosting. For this classic version, I use a marshmallow fluff mixture to complement the chocolate cookie sandwich. Marshmallow fluff is preferred, but marshmallow creme will work, too.
How to make Chocolate Whoopie Pies:
STEP ONE: First, preheat the oven to 350 degrees F. Place parchment paper or silicone mats on the baking sheets and set them aside.
STEP TWO: Next, make the chocolate cookies by first whisking together the ingredients in one bowl and the sugar and oil in another bowl. Add eggs, milk, and vanilla to the sugar mixture and beat until smooth.
STEP THREE: Add the dry ingredients slowly to the wet ingredients. Beat until well combined.
STEP FOUR: Then, scoop the dough with a cookie scoop and roll the dough into balls. Gently press down each dough ball with your palm to flatten slightly and bake for 7-10 minutes.
STEP FIVE: While the cookies are cooling, make the marshmallow filling. Let it chill for 20-30 minutes.
STEP SIX: Finally, pipe the filling onto the flat side of one cookie. Then top with a second cookie to create a sandwich.
- Measuring cups and spoons
- Baking sheets
- Silicone baking mats
- Stand mixer OR handheld mixer
- Mixing bowls
- Cookie scoop
- Rubber scraper
How long is it good for:
SERVE: You can keep these at room temperature for several hours before they’ll need to be stored in the refrigerator.
STORE: Keep the chocolate whoopie pies in an airtight container in the refrigerator for up to 3 days.
FREEZE: Whoopie Pies freeze and defrost well enough. To do so, wrap the individual cakes in two layers of plastic wrap and then place them in a freezer-safe container or Ziploc bag. Frozen this way, they will keep for about 3 months in the freezer.
How much will this Chocolate Whoopie Pies recipe cost to make:
RECIPE COST: $6.08
PER SERVING COST: $0.43
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 1 ¾ cup all-purpose flour – $0.34
- ¾ cup unsweetened cocoa – $1.14
- 2 teaspoons baking soda – $1.14
- ½ teaspoon baking powder – $0.08
- ½ teaspoon salt – $0.01
- 1 cup granulated sugar – $0.23
- ½ cup vegetable oil – $0.24
- 2 large eggs – $0.20
- 4 Tablespoons milk – $0.04
- 3 teaspoons vanilla extract – $0.93
- 1 cup unsalted butter – $1.62
- 1 cup powdered sugar – $0.29
- 10 oz container marshmallow fluff or marshmallow creme –$0.94
More Dessert Recipes:
- Lemon Mug Cake
- Chocolate Chip Cake
- Brownie Bites with Peanut Butter Frosting
- Strawberry Lasagna
- Red Velvet Cookies
- Instant Pot Creme Brulee
- Chocolate Meringue Cookies
- Red Velvet Cheesecake Copycat
- Black Forest Cherry Cake
- Pecan Snowball Cookies
- Pink Macarons
- Spiced Creme Brulee
- 1 ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs room temperature
- 4 Tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- 10 oz container marshmallow fluff or marshmallow creme
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
PREP OVEN AND BAKING SHEETS:
- Move the oven rack to the middle position and preheat the oven to 350 degrees F.
- Prepare baking sheets with silicone mats or parchment paper, set aside.
MAKE CHOCOLATE COOKIES:
- In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
- In a large mixing bowl, beat together sugar and oil until crumbly.
- Add eggs, milk, and vanilla and beat until smooth.
- Gradually add dry ingredients and beat after each addition until well combined.
- Scoop the dough with a 2-tablespoon cookie scoop. Roll the dough into balls and place them 3-inches apart on the prepared baking sheets.
- Gently press down each dough ball with your palm to flatten slightly.
- Bake for 7-10 minutes, rotating halfway through baking, or until the cookies are firm around the edges and soft to the touch.
- Remove the pan from the oven and cool for 5 minutes on the pan.
- Transfer the cookies from the pan and transfer them to a wire rack to cool completely.
MAKE MARSHMALLOW FILLING:
- While the cookies are cooling, make the filling. In a medium bowl, cream together butter and powdered sugar until light and fluffy.
- Add vanilla and salt and beat until fluffy.
- Fold in marshmallow fluff until well combined.
- Place the filling in the refrigerator to chill for 20-30 minutes so it can firm up.
- Transfer filling to a piping bag fitted with a large round tip and pipe the filling onto the bottom (flat side) of one cookie.
- Then, top with a second cookie to create a sandwich.