These classic Whoopie Pies are a nostalgic treat featuring soft, cake-like chocolate cookies sandwiching a generous layer of sweet, fluffy marshmallow filling. The cookies are tender and slightly chewy, offering a deep cocoa flavor that pairs perfectly with the light, airy sweetness of the filling. Ideal for potlucks, holiday gatherings, or a cozy afternoon snack, they bring a touch of homemade comfort to any occasion. While traditional recipes may use butter, this version allows for vegan adaptations using shortening, making them accessible to more diners. They are best enjoyed fresh but store well in the refrigerator for later indulgence.
Whoopee Pies
Description
These classic Whoopie Pies are a nostalgic treat featuring soft, cake-like chocolate cookies sandwiching a generous layer of sweet, fluffy marshmallow filling. The cookies are tender and slightly chewy, offering a deep cocoa flavor that pairs perfectly with the light, airy sweetness of the filling. Ideal for potlucks, holiday gatherings, or a cozy afternoon snack, they bring a touch of homemade comfort to any occasion. While traditional recipes may use butter, this version allows for vegan adaptations using shortening, making them accessible to more diners. They are best enjoyed fresh but store well in the refrigerator for later indulgence.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Grease 3 or 4 baking sheets and set aside.
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In the large bowl of an electric mixer, beat the sugar and shortening until well blended.
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In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt until light and thoroughly combined.
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With the electric mixer running on low speed, add the flour mixture and milk alternately to the sugar mixture, starting and ending with the flour mixture. Beat well after each addition.
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Beat in the 2 teaspoons of vanilla extract until fully incorporated.
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Drop the batter by heaping tablespoonfuls, about 2 inches apart, onto the prepared baking sheets. You should have about 40 cookies.
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Bake for 15 minutes, or until the cakes spring back when touched lightly.
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Remove cookies to wire racks to cool completely.
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While cookies cool, make the filling: In a large bowl, combine the softened butter, marshmallow creme, confectioners' sugar, shortening, and 1/2 teaspoon vanilla extract.
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Beat the filling ingredients with an electric mixer on high speed for 2 minutes, until light and fluffy.
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Pair the cooled cookies by size. Place about 1 tablespoon of filling on the flat side of half the cookies.
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Top with the remaining cookies, pressing down gently so that the filling squashes out the sides slightly.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 497.4kcal
- % Daily Value *
- Total Fat 30.0g47%
- Saturated Fat 4.5g23%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 60.0g20%
- Dietary Fiber 0.0g0%
- Sugars 60.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Because the filling contains butter, these pies should not be held at room temperature indefinitely. Wrap unused pies in plastic film and refrigerate or freeze for future use. Allow refrigerated pies to come to room temperature before serving for best texture.
Variation: For a fully vegan version, ensure the marshmallow creme used is dairy-free and substitute the butter in the filling with additional solid white vegetable shortening.
Tips: Using a wire whisk to blend the dry ingredients helps aerate them, making sifting unnecessary. Ensure cookies are completely cool before filling to prevent the filling from melting or becoming too runny.
