Chocolate Whoopie Pies

chocolatewhoopiesThe whoopie pie: cake, cookie, or pie? To me, certainly not a pie; more of a cross between a cake and a cookie.

Whatever you call them, they come in many varieties. I’ve tried several, and have personally made chocolate peanut butter whoopie pies, lemon raspberry whoopie pies, and vanilla whoopie pies with chocolate filling. Despite this, nothing quite compares to the classic chocolate-cookie-with-fluffy-white-filling whoopie pie. This is my first attempt at the classic version, and I have to say: they are delicious. And enormous. And definitely not heart-healthy. But it’s not like you’ll eat them every day, right?

The recipe below is adapted from Cinnamon-Spice & Everything Nice, incorporating more powdered sugar into the filling to mellow out the sweetness of the marshmallow creme. That probably sounds impossible, but it’s true; a bit more powdered sugar cuts the sticky sweetness of the creme very well, and also stabilizes the filling a bit. Don’t skip the step where you let your filling chill in the refrigerator for just a few minutes; it sets up very nicely and yields a fluffy texture that complements the tender cookies very well.


For the chocolate cookies

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 8 tablespoons butter, softened
  • 1 cup firmly packed brown sugar
  • 1 egg, at room temperature

For the fluffy white filling

  • 8 tablespoons butter, softened
  • 2 1/4 cups powdered sugar
  • 1 7-ounce jar marshmallow creme
  • 2 teaspoons vanilla extract


Preheat oven to 350 degrees. Line three baking sheets with parchment paper; my recipe yielded 20 individual cookies for 10 complete whoopie pies.

In a medium bowl, combine flour, cocoa powder, baking soda, and salt; set aside.

In a medium glass measuring cup, combine buttermilk and vanilla; mix and set aside.

In a mixing bowl, beat butter on medium speed for 1 minute. Add brown sugar and cream until light and fluffy, about 2-3 minutes.

Scrape down your bowl very well and add the egg, then beat until well-combined.

Add flour mixture and buttermilk mixture alternatively, beginning and ending with the flour, mixing until combined after each.

Using a 2-inch cookie scoop, scoop very generous, heaping scoops of batter onto prepared sheets; you should have 6 cookies per sheet and need to leave a few inches of space between them, as they’ll spread as the bake.

Bake for 10-12 minutes, until tops are set and spring back lightly when touched. Remove from oven and cool on baking sheets for a few minutes before removing to a wire rack to cool completely before filling.

To make the fluffy white filling, beat butter on medium speed for 2 minutes, until light and fluffy. Add vanilla and marshmallow creme, beating for about 2 minutes to combine. Add powdered sugar 1 cup at a time, beating well to combine.

Chill filling for about 5 minutes in your refrigerator; this will allow it to set up slightly and provides a sturdier texture.

Flip cookies over and divide filling evenly among half of them; using a small offset spatula, spread filling slightly, then place another cookie on top.

Wrap each whoopie pie in plastic wrap for easy serving and storage. Since they are so large, it’s nice to be able to eat half of one and save the other half for later.




Chocolate Peanut Butter Whoopie Pies

choc pb whoopies If ever there was a treat worth fighting over, it would be the whoopie pie. Pennsylvania, Maine, and New Hampshire all claim that whoopie pies were invented in their states, though some food historians believe that it was in fact the Amish in Pennsylvania, who migrated to other places, who pioneered these amazing cookies.

Pittsburghers call these treats gobs, but I think that whoopie pie is an infinitely happier term. Traditional whoopie pies are tender, cakey chocolate cookies with a thick layer of fluffy white frosting in between, but they’ve been adapted to incorporate an array of flavors, like pumpkin or lemon or vanilla. This recipe is adapted from the Martha Stewart Cookie Book recipe; I am pleased to say that it is delicious, among my favorite things that I’ve made lately.

Just a note: the peanut butter filling is really the key to this cookie. If it’s too sweet, the entire cookie will be overwhelming, so it’s important to have the right balance of peanut butter flavor, and this is why I suggest adding additional peanut butter to taste as you go along. I added about two additional tablespoons to the 3/4 cup of peanut butter to achieve the flavor I wanted.

Chocolate Cookies


  • 1 3/4 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tablespoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla


Preheat oven to 400 degrees.

Line several baking sheets with parchment paper.

In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In a mixing bowl, cream together butter and sugar until very light and fluffy.

Add egg, buttermilk, and vanilla and mix well.

With the mixer on low, slowly add the flour mixture and beat until combined.

Using a one-inch cookie scoop, drop scoops of dough onto prepared sheets at least 2 inches apart.

Bake for 8 minutes, rotating baking sheets halfway through to ensure even baking.

Cool on wire racks completely before filling.

Peanut Butter Filling


  • 8 tablespoons butter, softened
  • 3/4 cup peanut butter, plus additional tablespoons to taste
  • 1 cup powdered sugar


In a mixing bowl, beat together butter and 3/4 cup peanut butter.

Add powdered sugar, 1/4 cup at a time, beating until smooth.

Taste the filling and add additional peanut butter if desired.

To assemble cookies: using a one-inch cookie scoop, drop scoops of filling onto the flat sides of half of the cookies, smooth with a knife, then top with another cookie.

Store in the refrigerator for up to 3 days.