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
Scale
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.
