If you have a soft spot for nostalgic treats that bring instant smiles, you are going to fall head over heels for this Chocolate Whoopie Pies with Marshmallow Fluff Filling Recipe. These delightful little sandwich cakes are the perfect balance of rich, tender chocolate cookies enveloping a cloud-like marshmallow fluff filling. Every bite delivers a cozy, sweet hug that’s utterly irresistible. Whether you’re baking for a family gathering, a casual snack, or just to indulge yourself, these whoopie pies bring joy in every mouthful and make any moment feel special.
Ingredients You’ll Need
Gathering the right ingredients is key to creating those irresistibly soft Chocolate Whoopie Pies with Marshmallow Fluff Filling Recipe. Each one plays an important role in crafting the perfect flavor, texture, and appearance you’ll love from first bite to last.
- All-purpose flour: Provides the sturdy yet tender base for the chocolate cookies, ensuring they hold together beautifully.
- Baking soda: Acts as a leavening agent to give the cookies a light, fluffy texture.
- Cocoa powder: Adds a deep, rich chocolate flavor and the classic dark color.
- Salt: Balances and enhances all the sweet flavors in the recipe.
- Unsalted butter: Used both in the cookies and filling, it lends creaminess and moisture.
- Granulated sugar: Sweetens the cookies perfectly while contributing to texture.
- Large egg: Helps bind ingredients and adds richness.
- Vanilla extract: Infuses warmth and depth to both cookie dough and filling.
- Whole milk: Provides moisture and tenderness to the cookie batter.
- Marshmallow fluff (or marshmallow creme): The magic ingredient that creates the iconic fluffy filling everyone dreams about.
- Powdered sugar: Adds sweetness and a silky texture to the creamy filling.
- Pinch of salt: Just enough to accentuate the marshmallow sweetness in the filling.
How to Make Chocolate Whoopie Pies with Marshmallow Fluff Filling Recipe
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. Next, whisk together the all-purpose flour, baking soda, cocoa powder, and salt in a medium bowl. This dry mix forms the structure of your cookies, so make sure everything is well combined before moving on.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3 minutes. This creaming process is critical because it traps air in the batter, contributing to that tender crumb. Beat in the egg and vanilla extract until everything is thoroughly combined and smooth.
Step 3: Combine Wet and Dry Ingredients
Now, gradually add the dry ingredients to the wet mixture, alternating with whole milk. Begin and end with the dry ingredients for the best consistency, stirring until just combined. Be careful not to overmix, or your cookies might lose their delicate texture.
Step 4: Scoop and Bake
Use a cookie scoop or spoon to drop tablespoon-sized portions of dough onto your prepared baking sheet. Leave about two inches between each cookie to give them room to spread. Bake for 8 to 10 minutes until the cookies spring back slightly when touched. Let the cookies cool on the sheet briefly before transferring them to a wire rack to cool completely.
Step 5: Make the Marshmallow Fluff Filling
While your cookies are cooling, combine softened butter and marshmallow fluff in a medium bowl. Beat until smooth and creamy, then gradually add powdered sugar, vanilla extract, and a pinch of salt. Keep beating until the filling is light, fluffy, and irresistibly creamy — this is what makes the filling the star of the show.
Step 6: Assemble the Whoopie Pies
Once the cookies have cooled completely, spread a generous dollop of marshmallow fluff filling onto the flat side of one cookie. Sandwich it gently with a second cookie, pressing lightly so the filling spreads evenly without squeezing out too much. Repeat for all cookies to create your delicious whoopie pies.
How to Serve Chocolate Whoopie Pies with Marshmallow Fluff Filling Recipe
Garnishes
To take your Chocolate Whoopie Pies with Marshmallow Fluff Filling Recipe to the next level visually, sprinkle a little powdered sugar on top for a delicate dusting. For a fun twist, drizzle melted chocolate or top with mini chocolate chips before serving. These little touches make your treats look irresistible and add some texture contrast.
Side Dishes
These whoopie pies pair wonderfully with a cold glass of milk or a hot cup of coffee for an afternoon pick-me-up. If you prefer something a little fancier, a scoop of vanilla ice cream or fresh berries on the side creates a balanced dessert plate that feels indulgent yet fresh.
Creative Ways to Present
Whoopie pies make excellent party treats or gifts! Arrange them on a decorative platter lined with parchment paper, or stack them in a pretty box with wax paper for sharing. You can even wrap individual pies in cellophane tied with ribbon for a heartfelt homemade gift anyone would adore.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chocolate Whoopie Pies with Marshmallow Fluff Filling Recipe, store them in an airtight container at room temperature or in the refrigerator for up to three days. Keeping them sealed helps retain moisture so every bite stays soft and fluffy.
Freezing
To freeze whoopie pies, place them in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to one month without losing their delicious texture.
Reheating
When ready to enjoy frozen whoopie pies, let them thaw at room temperature for about 30 minutes. For a little extra warmth, you can pop them in the microwave for 10 to 15 seconds, but be careful not to melt the marshmallow filling!
FAQs
Can I use low-fat milk instead of whole milk?
Yes, you can substitute low-fat or even plant-based milk, but whole milk adds the richest flavor and tenderness to the cookies, so the texture might be slightly different.
Is there an alternative if I don’t have marshmallow fluff?
You can try making a homemade marshmallow cream or use a stabilized whipped cream with a bit of extra sugar, but marshmallow fluff really gives the authentic texture and sweetness expected in this recipe.
Can these whoopie pies be made gluten-free?
Absolutely! Replace the all-purpose flour with your favorite gluten-free flour blend, but make sure it includes xanthan gum for proper texture, or the cookies might crumble.
How do I make the cookies extra soft?
Don’t overbake the cookies; remove them from the oven as soon as they spring back when lightly touched. Also, be sure not to overmix the batter to keep the texture light and tender.
Can I add other flavors to the filling?
Definitely! Adding a tablespoon of peanut butter, a splash of almond extract, or a bit of citrus zest can make fun and delicious variations on the classic marshmallow fluff filling.
Final Thoughts
This Chocolate Whoopie Pies with Marshmallow Fluff Filling Recipe is one of those timeless treats that never fails to brighten the day. With simple pantry ingredients and easy steps, you can create a batch of irresistible goodies that everyone will be raving about. I can’t wait for you to try it, share it, and savor every fluffy, chocolatey bite. Happy baking!
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Chocolate Whoopie Pies with Marshmallow Fluff Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Whoopie Pies featuring soft, cocoa-infused cookies sandwiched around a luscious marshmallow buttercream filling. Perfectly balanced in sweetness and texture, these treats are an irresistible dessert for any occasion.
Ingredients
Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole milk
Filling
- 1/2 cup unsalted butter, softened
- 1 cup marshmallow fluff (or marshmallow creme)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt to combine and set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for about 3 minutes until the mixture is light and fluffy. Add in the egg and vanilla extract, continuing to beat until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry flour mixture into the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined to avoid overmixing.
- Scoop and Bake: Use a cookie scoop or spoon to drop tablespoon-sized dough portions onto the prepared baking sheet, spacing them approximately 2 inches apart. Bake for 8 to 10 minutes, or until the cookies spring back when lightly touched. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Make the Filling: While the cookies cool, beat together the softened butter and marshmallow fluff in a medium bowl until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the filling is light, fluffy, and well combined.
- Assemble the Whoopie Pies: Once the cookies are fully cooled, spread a generous amount of filling on the flat side of one cookie and sandwich it with another cookie. Press gently to distribute the filling evenly between the cookies.
- Serve and Enjoy: Serve the whoopie pies immediately, or store them in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Ensure the butter is softened but not melted for best creaming results.
- Do not overmix the batter to keep the cookies tender.
- Allow cookies to cool completely before assembling to prevent the filling from melting.
- Store assembled whoopie pies in the refrigerator if not serving immediately.
- You can substitute marshmallow fluff with marshmallow creme if desired.
