Decadent Chocolate Whoopie Pies
Chocolate whoopie pies consist of two soft, cake-like cocoa cookies sandwiched around a fluffy marshmallow filling. Both components come together quickly, and the whole recipe — mixing, baking, and filling — takes about an hour from start to finish.
Ingredients
For the chocolate cookies:
- 2 cups all-purpose flour Preferably organic.
- ½ cup unsweetened cocoa powder Best quality, such as Dutch-processed.
- 1 teaspoon baking powder Ensure freshness.
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened to room temperature.
- 1 cup granulated sugar Prefer fine-grain.
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup buttermilk At room temperature.
For the filling:
- 1 cup marshmallow creme Fluff brand for authenticity.
- ½ cup unsalted butter softened.
- 1 cup powdered sugar Sifted for smooth texture.
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until fully combined.
- In another bowl, using an electric mixer, cream together the softened butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add the vanilla extract and egg to the creamed mixture, then beat until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
- Using a cookie scoop, drop 2-tablespoon-sized mounds of dough onto the prepared baking sheets, leaving ample space for spreading.
- Bake for 8-10 minutes or until the tops spring back when lightly touched. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- To make the filling, beat together the marshmallow creme, softened butter, powdered sugar, and vanilla extract in a medium bowl until smooth and fluffy, about 2 minutes.
- Match cookies of similar size and spread or pipe a heaping tablespoon of filling onto the flat side of one cookie, topping with another cookie to form a sandwich. Repeat with remaining cookies.
Notes
For a twist, try adding a tablespoon of espresso powder to the cookie dough for a mocha flavor. If buttermilk is unavailable, sour your milk with a teaspoon of lemon juice or vinegar.
Nutrition
Calories: 605kcalCarbohydrates: 81gProtein: 6gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 101mgSodium: 225mgPotassium: 155mgFiber: 3gSugar: 50gVitamin A: 945IUCalcium: 71mgIron: 2mg
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