Description
Soft chocolate sandwich cookies filled with a light, fluffy marshmallow cream for a classic homemade dessert.
Ingredients
For the Chocolate Whoopie Pies:
- 1 2/3 cups (212 g) all-purpose flour
- 2/3 cup (57 g) Dutch-process cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 stick (113 g) unsalted butter, room temperature
- 1 cup (200 g) dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (296 g) buttermilk
For the Marshmallow Filling:
- 297 g marshmallow creme fluff
- 15 tbsp (212 g) unsalted butter, room temperature
- 1 cup + 2 tbsp (140 g) powdered sugar
- 1 1/2 tbsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Whisk flour, cocoa powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy.
- Add egg and vanilla; mix well.
- Alternate adding dry ingredients and buttermilk.
- Scoop batter onto baking sheets.
- Bake 10–12 minutes; cool completely.
- Beat filling ingredients until smooth and fluffy.
- Spread or pipe filling between two cookies.
Notes
- Use a cookie scoop for evenly sized pies.
- Don’t overbake to keep cakes soft.
- Chill filling slightly for easier assembly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes