Description

Classic Chocolate Whoopie Pies are soft, cakey chocolate cookies sandwiched together with a sweet, fluffy marshmallow and shortening filling. This nostalgic treat features rich cocoa in the cakes and a creamy, vanilla-flavored marshmallow filling for an irresistible dessert perfect for parties, snacks, or any time you crave a delightful chocolate sandwich cookie.

Ingredients

Scale

Cakes:

8 tablespoons (113g) unsalted butter, at room temperature (at least 65°F)
1 cup (213g) light brown sugar or dark brown sugar, packed
1 teaspoon espresso powder (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
1 teaspoon King Arthur Pure Vanilla Extract
1 large egg, at room temperature
1/2 cup (43g) Dutch-process cocoa
2 1/3 cups (280g) King Arthur Unbleached All-Purpose Flour
1 cup (227g) milk, at room temperature

Filling:

1 cup (177g) vegetable shortening
1 cup (113g) confectioners’ sugar
1 1/3 cups (164g) marshmallow spread, store-bought
1/4 teaspoon salt dissolved in 1 tablespoon water
1 1/2 teaspoons King Arthur Pure Vanilla Extract

Instructions

Preheat Oven: Preheat the oven to 350°F and lightly grease or line two baking sheets with parchment paper to prepare for baking the whoopie cakes.
Make Cake Batter: In a large mixing bowl, beat together the butter, brown sugar, espresso powder (if using), baking powder, baking soda, salt, and vanilla extract until smooth and creamy. Add the egg and continue beating until fully incorporated and smooth.
Add Cocoa: Stir in the Dutch-process cocoa powder until evenly combined throughout the batter.
Incorporate Flour and Milk: Alternately add the all-purpose flour and milk to the batter, starting and ending with the flour, beating well after each addition until the batter is smooth. Scrape down the sides and bottom of the bowl to ensure all ingredients are well combined and the batter is uniform.
Portion Cakes: Using a 1/4-cup scoop or measuring cup, drop dollops of the batter onto the prepared baking sheets, spacing them well apart as the cakes will spread while baking.
Bake Cakes: Bake in the preheated oven for 15 to 16 minutes, or until the cakes are set and firm to the touch. Remove them from the oven and cool on the pans for a few minutes. While still warm, gently separate them from the pans or parchment using a spatula. Allow them to cool completely on wire racks.
Prepare Filling: In a mixing bowl, beat together the vegetable shortening, confectioners’ sugar, and marshmallow spread until well combined and fluffy.
Add Flavors and Salt: Dissolve the 1/4 teaspoon salt in 1 tablespoon water, then add this mixture along with the vanilla extract to the marshmallow filling. Beat until the filling is smooth and well incorporated.
Assemble Whoopie Pies: Spread a generous amount of filling onto the flat side of half the cooled cakes. Top each with a remaining cake, flat side down, gently pressing together to form sandwich cookies.
Store and Serve: Wrap each whoopie pie individually in plastic wrap and store at room temperature for several hours or refrigerate covered for up to 3 days. Before serving, bring pies to room temperature for 20-30 minutes for the best taste and texture.

Notes

Espresso powder is optional but enhances the chocolate flavor.
Use Dutch-process cocoa for a richer and smoother chocolate taste.
Marshmallow spread can be substituted with homemade marshmallow fluff for freshness.
Whoopie pies are best served at room temperature after resting out of the fridge for 20-30 minutes.
Ensure all refrigerated ingredients are brought to room temperature before mixing for better texture.
Store leftovers in an airtight container or wrapped in plastic wrap for up to 3 days in the refrigerator.

Prep Time: 20 minutes
Cook Time: 16 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate whoopie pies, classic whoopie pies, marshmallow filling, chocolate sandwich cookies, homemade whoopie pies