Go Back
–+ servings
Bite taken out of a Whoopie Pie sandwich on a tray.
Print Recipe
5 from 1 vote

Whoopie Pies

Sometimes there's nothing better than homemade whoopie pies. These rich, spongy, cake-y sandwich cookies are always at the top of my kids' list!
Prep Time15 minutes
Cook Time11 minutes
Cooling time10 minutes
Total Time36 minutes
Course: cookies
Cuisine: American
Keyword: Whoopie Pie
Servings: 17 cookies
Calories: 376kcal
Author: Heidi Rasmussen

Ingredients

For the Filling

Instructions

  • Preheat the oven to 350°F. Line two large baking sheets silicone baking mats or parchment paper. Set aside.
    In a bowl, whisk the flour, cocoa powder, baking soda and salt together. Set aside.
    Mixing bowl with dry ingredients for Whoopie Pies next to a whisk.
  • In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together until smooth and creamy. Add egg and beat until combined. Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla and buttermilk.
    Mixing bowl with wet ingredients for Whoopie Pie batter with paddle attachment.
  • On low speed, slowly mix the dry ingredients into the wet ingredients until combined.
    Hand holding Whoopie Pie dough on a mixing paddle.
  • Scoop or spoon rounded mounds of batter, about 1 1/2 Tablespoons each, onto prepared baking sheets, no more than 12 per baking sheet. Make sure to leave about 3 inches space between because they will spread.
    Baking sheet with silicone baking mat and scooped balls of Whoopie Pie dough next to cookie scoop.
  • Bake the cookies for 10-12 minutes or until centers appear set. Let them sit on the baking sheet for 5 minutes before removing and cooling the rest of the way on a cooling rack.
    Baked Whoopie Pie cookies on a baking sheet with a silicone mat.
  • Using an electric mixer, beat the butter and shortening together for 1 minute on high speed until smooth and creamy. Add the marshmallow creme and mix on medium speed until combined.
    Mixing bowl with butter, shortening and marshmallow creme for Whoopie Pie frosting.
  • Add the powdered sugar (confectioners’ sugar) and vanilla and beat on medium-high speed until combined and creamy. 
    Mixing bowl with Whoopie Pie frosting.
  • Pair the cookies up based on their size. Pipe or spread the marshmallow filling onto the flat side of one cookie and sandwich with the other. Repeat with remaining.
    Board with piping bag and two Whoopie Pie cookies piped with marshmallow frosting in swirl pattern.
  • Cover leftover whoopie pies and store in the refrigerator for up to 1 week. Place wax or parchment paper between if you stack them.
    Sandwiched Whoopie Pie cookies next to piping bag.

Video

Notes

I highly recommend using silicone baking mats for the perfect nonstick cookie baking surface! 
I was able to make 35 chocolate cookies out of the batter, but it takes two cookies to complete a Whoopie Pie leaving one extra cookie. You may just need to eat the extra cookie for quality control. 
Sprinkle confectioners’ sugar on top of each if desired.
 
 

Nutrition

Calories: 376kcal | Carbohydrates: 54g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 242mg | Potassium: 98mg | Fiber: 1g | Sugar: 38g | Vitamin A: 371IU | Calcium: 37mg | Iron: 1mg