Whoopie pies are such a fun dessert to make. They’re kind of cake-y, kind of like a sandwich cookie, and delicious regardless of what you call them! These whoopie pies are the classic version of chocolate cake with a marshmallow filling. Kind of like an Oreo but with a cake-y outside instead of a crunchy one! Plus they just look adorable. In the past I’ve made this flavor combination and a s’mores one (so good) – I can’t wait to try out more flavors and share them with you here!
For the cookies:
- 3½ cups all-purpose flour
- 1 tsp. salt
- 1½ cups unsweetened cocoa powder
- 1 tbsp. baking soda
- 1 tsp. baking powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 2 large eggs
- 2 cups buttermilk, at room temperature
- 2 tsp. vanilla extract
For the filling:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups confectioners’ sugar, sifted
- 7½ oz. marshmallow creme (about 2 ½ cups)
- 2 tsp. vanilla extract
Preheat the oven to 400˚ F. Line two baking sheets with silicone baking mats or parchment paper.
In a medium bowl, whisk together the flour, salt, cocoa powder, baking soda, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, blending well after each addition. Blend in the buttermilk and vanilla extract until incorporated. Mix in the dry ingredients, blending on low speed just until combined.
Using a 1-oz dough scoop (or a trigger ice cream scoop), drop the batter onto the prepared baking pans, leaving space for them to spread. Bake for 12 minutes, or until the cookies look set. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining batter as necessary.
To make the filling, beat the butter in the bowl of a mixer fitted with the paddle attachment on medium-high speed. Continue beating until smooth, about 2 minutes. Blend in the confectioners’ sugar until incorporated. Beat in the marshmallow creme and vanilla until light and fluffy, about 3 minutes.
Once the cookies are completely cooled, match them up in pairs. Fill a pastry bag fitted with a plain or star tip with the marshmallow filling. Pipe some of marshmallow filling onto the flat side of one cookie of each pair, leaving space for the filling to spread when sandwiched. Alternatively, use a small offset spatula to spread some filling on the flat side of one cookie per pair. Sandwich the cookies together, pushing the filling to the edges. Store in an airtight container.
Yield: About 24 whoopie pies