Description
These Chocolate Whoopie Pies are a classic American dessert made with two delicious cake-like chocolate cookies sandwiched together with a rich and creamy marshmallow filling. These treats are rich, moist, and delicious.
Ingredients
For the whoopie pies:
- 1 cup (200 grams) white sugar
- 2/3 cup (160 grams) sour cream
- 1/2 cup (110 grams) vegetable oil
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (180 grams) all-purpose flour
- 1/2 cup (50 grams) dutch process cocoa powder, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the marshmallow filling:
- 2 ½ cups (300 grams) marshmallow fluff
- 1 cup (227 grams) unsalted butter, softened
- 1 ½ cups (180 grams) confectioners' sugar
- 1 teaspoon vanilla
- pinch of salt
Instructions
Make the whoopie pies:
- Preheat the oven to 350°F. Prepare 3 large baking sheets with parchment paper or a silicone baking mat (or prepare just one if working in batches).
- In a large mixing bowl, add the white sugar, sour cream, vegetable oil, egg, and vanilla. Whisk until very smooth.
- In a separate large mixing bowl, add flour, sifted cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- Using a spatula, fold the dry ingredients into the wet ingredients. Mix only until everything is just incorporated and smooth, but ensuring not to overmix.
- Using a small cookie scoop or a piping bag, scoop or pipe little mounds of batter (about one tablespoonful) onto the prepared baking sheets, ensuring there is about 2 inches of space between each. You should fit about 12 cookies per sheet.
- Place the baking sheets into the oven and bake for 10-11 minutes. When done, the cookies should have a springy top, and a toothpick should come out clean. Allow to cool completely before filling.
Make the marshmallow filling:
- In a large mixing bowl, add the marshmallow and butter. Use an electric mixer and beat on high until fluffy and combined, about 5 minutes.
- Add in the confectioners’ sugar, vanilla, and salt. Beat again until well integrated and fluffy, about 2 minutes.
- Add the filling to a piping bag with a large round tip. Pipe the filling onto half of the cookies. Top each filled cookie with another cookie.
Notes
How to store: Leftover whoopie pies should be stored in an airtight container in the refrigerator for up to 10 days. They are best stored in a single layer so the filling doesn't get squished.
How to freeze: If you'd like to freeze leftover whoopie pies, place them on a cookie sheet and place in the freezer for 1-2 hours until hard. Once frozen, transfer to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge overnight before eating.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American