Whoopie Pies are giant bakery style chocolate cookies with a delicious, light, and fluffy icing in the center. Every bite is a party in your mouth!
These chocolate cookies are soft and tender, almost cake like but with a bit more structure. The filling is incredibly light, sweet, and fluffy. The combination of the two is a match made in heaven.
Whoopie Pies
I love how whoopie pies were named. This dessert hails from New England. It is rumored that when working men opened up their lunch box and discovered one of these cookies they would exclaim, “Whoopie!” Trust me- you will say the same thing when you devour these decadent little numbers.
Whoopies pies make for a delicious dessert, a fun after school treat, or something extra special for a holiday. This recipe only makes 6 giant cookies. They are over the top and so fun!
What is a whoopie pie?
A whoopie pie is basically a chocolate cake sandwich with frosting in the middle. But it’s next level and better than just cake and icing!
How do you keep whoopie pies from spreading?
To avoid the cookies from spreading too much when baked, try refrigerating the dough for about 20 minutes. This should help!
How to store whoopie pies?
These cookies will stay fresh when stored in an airtight container. Avoid stacking them because they tend to stick together. Whoopie pies also freeze nicely for a treat that can be enjoyed later.
More Cookie Recipes:
- The Best Chewy Chocolate Chip Cookie Recipe
- Giant M&M Chocolate Chip Cookies
- Homemade Oatmeal Cream Pies
- Giant Chocolate Chunk Cookies
Whoopie Pies
- Prep Time: 25
- Cook Time: 15
- Total Time: 60
- Yield: 6 Giant Whoopie Pies 1x
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Pin RecipeDescription
Whoopie Pies are giant bakery style chocolate cookies with a delicious, light, and fluffy icing in the center. Every bite is a party in your mouth!
Ingredients
Cakes:
- 2 cups all-purpose flour
- ½ cup dutch-processed cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Filling:
- 12 tablespoons unsalted butter, softened
- 1 ¼ cups confectioners’ sugar
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 2 ½ cups marshmallow creme
Instructions
For the Cakes:
- Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350℉.
- Line 2 baking sheets with parchment paper.
- Whisk flour, cocoa, baking soda, and salt together in a bowl.
- Using a stand mixer with a paddle, beat butter and sugar about 3 minutes until fluffy.
- Add egg and beat until incorporated.
- Add vanilla and mix on medium speed, scraping sides of the bowl as needed.
- Reduce speed to low and add flour in 3 additions, alternating with buttermilk in 2 additions. Stir batter by hand to ensure no flour pockets remain.
- Using a ⅓-cup measuring cup, scoop 6 mounds of batter onto each baking sheet (about 3 inches apart). Bake 15 to 18 minutes, rotating sheets halfway through baking, until centers spring back when lightly pressed.
- Let cakes cool completely on sheets.
For the Filling:
- Using a stand mixer with a paddle, beat butter and sugar for about 3 minutes, until fluffy. Add vanilla and salt and mix. Add marshmallow creme and mix for about 2 minutes until combined. Refrigerate for 30 minutes.
- Place ⅓ cup of filling on the bottom half of cakes, then top with remaining cakes. Press together to spread the filling to the edge. Serve.
Notes
- You can make around 24 whoopie pies that are the size of a traditional cookie by placing 1 rounded tablespoon of batter on your prepared sheets and baking the cookies for around 10 minutes. These are giant!
- Category: Dessert
- Method: Bake
- Cuisine: American
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This whoopie pie recipe is a total crowd pleaser! You are going to love these soft, chocolatey, cake-like cookies with the fluffiest frosting as the center. Can’t wait for you to make them.
About Melissa
Melissa is deticated to helping parents figure out the nightly questions, "What's for Dinner?!" with her no-fuss approach to cooking. Read more...
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