Whoopie Pies

Whoopie pies are a nostalgic, fun treat that bring together two soft, cake-like chocolate cookies sandwiched around a fluffy, sweet cream filling. These handheld desserts strike the perfect balance between cookie and cake, with a texture that’s moist and tender, and a taste that’s irresistibly chocolatey. Whether I make them for a party, holiday, or just because, they never last long.

Why You’ll Love This Recipe

I love how these whoopie pies taste like a cross between a cupcake and a cookie. The outer layers are soft and rich, with just the right amount of chew, while the filling is creamy, light, and full of vanilla sweetness. They’re easy to assemble, fun to customize, and perfect for making ahead. Plus, they transport well and look absolutely adorable stacked on a dessert table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cakes:

• All-purpose flour

• Unsweetened cocoa powder

• Baking soda

• Salt

• Granulated sugar

• Vegetable oil

• Egg

• Buttermilk

• Vanilla extract

• Hot water

For the filling:

• Unsalted butter

• Powdered sugar

• Marshmallow creme or fluff

• Vanilla extract

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. In a large bowl, I whisk together the flour, cocoa powder, baking soda, and salt.

3. In another bowl, I beat together the sugar and oil, then mix in the egg, buttermilk, and vanilla until well combined.

4. I slowly add the dry ingredients to the wet mixture and stir until just combined. Then I stir in the hot water to loosen the batter.

5. Using a cookie scoop or spoon, I drop small mounds of batter onto the prepared baking sheet, spacing them apart to allow for spreading.

6. I bake for 10–12 minutes, or until the tops are puffed and set. After letting them cool completely on a wire rack, I get started on the filling.

7. For the filling, I beat the butter until light and fluffy, then gradually add the powdered sugar, followed by marshmallow creme and vanilla.

8. I pipe or spoon the filling onto the flat side of one cake, then gently press another on top to form a sandwich.

Servings and timing

This recipe makes about 12 whoopie pies.
Prep time: 20 minutes
Bake time: 10–12 minutes
Total time: Around 40 minutes including cooling and assembly

Variations

When I want a twist, I add peppermint extract or crushed candy canes to the filling during the holidays. Sometimes I swap in peanut butter or cream cheese for part of the butter in the filling for a richer flavor. For a seasonal variation, I like using pumpkin in the cakes with a cinnamon filling.

Storage/reheating

I store my whoopie pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If chilled, I let them come to room temperature before serving so the filling softens. I don’t recommend microwaving them, as the filling can melt and ooze out.

FAQs

How do I keep whoopie pies from spreading too much?

I make sure not to overmix the batter and always use parchment paper or a silicone mat. Chilling the batter for 10–15 minutes before scooping also helps keep the shape.

Can I freeze whoopie pies?

Yes, I freeze them individually wrapped in plastic wrap and then place them in an airtight container. They last up to 2 months. I thaw them in the fridge or at room temperature before eating.

Do I have to use marshmallow creme in the filling?

No, but I like how it gives a traditional fluffy texture. I’ve also made the filling with just butter, powdered sugar, and a splash of milk for a buttercream-style center.

What if I don’t have buttermilk?

I make a quick substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5–10 minutes, and it’s ready to use.

Can I make mini whoopie pies?

Absolutely. I just scoop smaller portions of batter and reduce the baking time by a few minutes. They’re great for parties or gifting.

Conclusion

Whoopie pies are a delightful, nostalgic dessert that combines soft chocolate cakes with a luscious creamy filling. I love how simple they are to make and how easy it is to switch things up depending on the occasion or craving. Whether I’m making a batch for a holiday or just for fun, they always bring smiles.