Description

These easy whoopie pies feature soft, cakey chocolate cookies sandwiched with a fluffy marshmallow cream filling — a nostalgic and irresistible treat.

Ingredients

Units Scale

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
1 jar (7 oz) marshmallow creme
1/2 cup unsalted butter, softened (for filling)
1 cup powdered sugar (for filling)
1 teaspoon vanilla extract (for filling)

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Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, beat butter and brown sugar until creamy. Add egg and vanilla, beating until combined.
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix until just combined.
Drop tablespoonfuls of batter onto prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes or until tops are set and spring back lightly to the touch. Let cool completely.
For the filling, beat together marshmallow creme, softened butter, powdered sugar, and vanilla until smooth and fluffy.
Spread or pipe filling onto the flat side of half the cookies, then top with the remaining cookies to make sandwiches.

Notes

Store in an airtight container at room temperature for up to 3 days.
For a neater appearance, pipe the filling using a piping bag.
You can chill the filled pies briefly for firmer texture.

Nutrition

Serving Size: 1 whoopie pie
Calories: 380
Sugar: 30g
Sodium: 200mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg