Cracking in whoopie pie cookies can occur due to several reasons, such as overmixing the batter, incorrect oven temperature, or using too much flour. Make sure to measure your ingredients accurately and avoid overmixing. Additionally, try baking at a slightly lower temperature to allow the cookies to rise and set evenly.

I haven’t made them in that size but if you try it please tell me how it turns out!

I have not tried Jet-Puffed Marshmallow Creme bit I prefer fluff. Fluff is ideal for whoopie pies due to its smooth, stable texture and consistent sweetness, which complements the cakey exterior. Its stability ensures the pies retain their structure, making them easy to handle and serve. Additionally, fluff’s convenience and traditional appeal enhance the overall preparation and nostalgic flavor of whoopie pies.

It’s generally best to store them in an airtight container. Since they typically have a creamy filling, like the marshmallow filling mentioned in the recipe, refrigeration is usually recommended to keep the filling from spoiling.

Here’s the best way to store them:

Cool Completely: Allow the whoopie pies to cool completely at room temperature before storing them. This prevents condensation from forming inside the container, which could make the pies soggy.

Airtight Container: Place the whoopie pies in a single layer in an airtight container. If you need to stack them, place a sheet of parchment paper between the layers to prevent sticking.

Refrigeration: Since these whoopie pies have a creamy filling, it’s best to store them in the refrigerator. This helps to preserve the freshness of the filling and prevents it from spoiling. Simply transfer the airtight container to the refrigerator until you’re ready to enjoy them.

Bring to Room Temperature Before Serving: Before serving, allow the whoopie pies to come to room temperature for about 10-15 minutes. This allows the flavors to fully develop and the pies to soften slightly for a better texture.