Classic Whoopie Pies

Homemade whoopie pies are an iconic dessert made with two soft, cake-like cookies sandwiching a creamy marshmallowy filling. You can easily switch up the flavors of these whoopie pies for different seasons but there really isn’t much that can beat the classic- chocolate and marshmallow fluff! These easy-to-make whoopie pies are perfect for afternoon snacks or birthday treats.

A white plate on a white counter with a pile of whoopie pies and a cup of milk in the back.

Growing up, my mom would sometimes get whoopie pies as a treat from the grocery store, and at most birthday parties, someone’s mom inevitably showed up with a plate of them. They were just one of those things that were always around as a kid, and now as an adult, I realized that I totally took them for granted. Lucky for us, my mom had given me a copy of her recipe, which she received from her friend Karen umpteen years ago, and here it is!

I love how incredibly easy these are to make, not to mention how fast they bake! You can certainly make them larger or smaller if you’d like; I experimented with a few different sizes and found these to be perfect in terms of my personal preference. They’re large enough that you don’t feel like you need to eat more than one to get your fill, and not so big that you feel as though you totally gorged when you’re done eating one.

A top down photo on a rimmed baking sheet with whoopie pies on their side with a bowl of marshmallow fluff to the right and other whoopie pies on the counter around.

What are Whoopie Pies?

Whoopie pies are quite simply two chocolate cake-like cookies that sandwich a fluffy white filling. Sometimes considered cookies, pies, sandwiches, or even cakes these delightful treats are truly one-of-a-kind.

While many New England states try to stake their claim on creating the original whoopie pie, Maine has gone out of its way to honor this baked good. Not only is it the state treat but Maine also holds the record for the largest whoopie pie, weighing in at a whopping 1,062 lb!

A white counter with chocolate shavings and two whoopie pies stacked on top of each other with a bowl of marshmallow fluff filling in the back right.

How to Make Them

Ingredients for the Cookies

  • Flour + Cocoa Powder: Provides structure to the whoopie pie while also giving it a chocolaty flavor!
  • Baking Soda + Salt: Acts as a leavening agent and gives a little flavor to the cookie.
  • Shortening: Used to help the whoopie pie rise during the baking process, as well as keep its shape.
  • Sugar: Sweetens these cookies up a bit.
  • Egg + Yolk: Binds the batter together.
  • Vanilla: Gives a little splash of flavor to the cookies.
  • Water + Buttermilk: Softens the cookies and the acid from the buttermilk gives a slight tang.

Ingredients for whoopie pies in bowls with purple labels.

Directions

Once you have your ingredients, you are ready to begin!

  • Prepare for baking: Preheat the oven to 450°F and line two baking sheets with parchment paper; set aside.
  • Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  • Cream shortening + sugar: Using an electric mixer, cream together the shortening and sugar on medium-high until light and fluffy, about 3 minutes. Add egg, egg yolk, and vanilla extract and beat until just combined.

Side by side photos of the dry ingredients on the left and wet ingredients on the right.

  • Alternate flour and liquid: Reduce the mixer speed to low and add one-third of the flour mixture. Beat until just combined. Add the buttermilk and mix again, followed by another third of the flour mixture, the hot water, and the remaining flour mixture.
  • Fold together: Give the batter a few quick folds with a rubber spatula to ensure all of the ingredients are incorporated.

Side by side photos of whoopie pie cookie batter adding liquids and fully mixed whoopie pie batter.

  • Scoop + bake: Using a medium-sized cookie scoop, drop the dough onto the parchment paper-lined baking sheet. Bake for 5 to 6 minutes. They should look puffy and completely set.
  • Cool the cookies: Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

A parchment paper lined baking sheet with whoopie pie cookie dough before baking.

Marshmallow Fluff Filling

  • Marshmallow Fluff: A spreadable marshmallow that makes a gooey, fluffy filling.
  • Butter: I used unsalted butter to give the filling a smooth finish.
  • Powdered Sugar: Sweetens and thickens the frosting.
  • Salt + Vanilla: Flavor, flavor, flavor.

Ingredients for marshmallow fluff filling in bowls with purple labels.

Making the Marshmallow Fluff Filling

  • Beat butter + marshmallow fluff: Cream together marshmallow fluff and butter on medium speed until light and fluffy, about 3 minutes.
  • Add in remaining ingredients: Reduce the speed to low and add the powdered sugar, salt, and vanilla extract; mix until all of the sugar has been incorporated.
  • Beat until fluffy: Increase the speed to medium and beat for another 3 to 5 minutes, until the mixture is light and fluffy.

Side by side photos of white bowls with whoopie pie marshmallow fluff filling.

Assemble the Whoopie Pies

Fill the bottom side (the flat part) of half of the cookies with frosting and top with the remaining cookies. To fill the cookies you can:

  • Use a pastry bag fitted with a round tip.
  • Spoon globs of the frosting on.
  • Spread the frosting onto the side with an offset spatula.

A silver baking sheet with whoopie pies on their side showing their filling.

Flavor Combinations

Over the years I have tried my hand at a number of different Whoopie Pie recipes all with fun and delicious cookie and filling combos. Some of my favorite included:

  • Red Velvet + Cream Cheese: These whoopie pies have fluffy red velvet cookies sandwiching a tangy-sweet cream cheese filling.
  • Pumpkin Spice + Maple: With fluffy pumpkin spice cookies and a sweet maple cream cheese filling these pumpkin spice whoopie pies are the perfect fall treat.
  • S’mores Whoopie Pies: With a graham cracker cookie, chocolate ganache, and a marshmallow fluff filling, what s’more could you want??

Make them Gobs!

As someone who hails from western Pennsylvania, I grew up calling these “gobs”. I’ve since learned that there is one big difference between traditional whoopie pies and gobs – the filling! 

While whoopie pies include this wonderfully sweet marshmallow-laced filling, gobs traditionally have a less-sweet filling made from a cooked flour/milk mixture. If you would like to use a traditional gob filling, make the white filling/frosting from my Ho Ho Cake – it is the same as gob filling!

Recipe Notes

  • Store your whoopie pies at room temperature for up to 5 days in an airtight container. 
  • This recipe can easily be doubled for more whoopie pie enjoyment!
  • Want to make them mini? Use a small cookie scoop – about 2 teaspoons of dough – and bake for 4 to 5 minutes.

Two whoopie pies stacked with the filling exposed on the top and a glass of milk in the back with a bowl of marshmallow filling in the back right.

Other Delicious Sandwich Cookies

Satisfy all your chocolate cookie cravings with these irresistible whoopie pies. Soft, cake-like chocolate cookies sandwich a creamy marshmallow fluff filling in this iconic dessert!

If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️

Whoopie Pies

Servings 18 to 24 gobs
Prep 30 minutes
Cook 10 minutes
Total 40 minutes
Course: Dessert
Cuisine: American
Author: Michelle

Soft, chocolate cakey cookies sandwich a sweet marshmallow fluff filling in this decadent homemade whoopie pie recipe.

Ingredients:

For the Gobs:

  • 2
    cups
    all-purpose flour
  • ½
    cup
    unsweetened cocoa powder
  • 1
    teaspoon
    baking soda
  • ¼
    teaspoon
    salt
  • ½
    cup
    vegetable shortening
  • 1
    cup
    granulated sugar
  • 1
    whole egg
  • 1
    egg yolk
  • 1
    teaspoon
    vanilla extract
  • ½
    cup
    buttermilk
  • ½
    cup
    hot water

For the Filling:

  • cups
    marshmallow fluff
  • cups
    unsalted butter
  • 1
    cup
    powdered sugar
  • Pinch
    of salt
  • 1
    tablespoon
    vanilla extract

Directions:

  1. Preheat oven to 450 degrees F. Line two baking sheets with parchment paper; set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside.
  3. Using an electric mixer, cream together the shortening and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg, egg yolk and vanilla extract and beat for another 1 to 2 minutes, or until completely smooth and combined. Reduce the mixer speed to low, add one-third of the flour mixture and beat until just combined. Add the buttermilk and mix again, followed by another third of the flour mixture, the hot water, and then the remaining flour mixture. Give the batter a few quick folds with a rubber spatula to ensure all of the ingredients are incorporated.
  4. Drop the dough onto the parchment-lined baking sheets using a medium cookie scoop (about 1½ tablespoons of dough). Bake in the preheated oven for 5 to 6 minutes. The cookies should look puffed and completely set. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
  5. Make the Filling: Cream together the marshmallow fluff and butter on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the powdered sugar, salt, and vanilla extract; mix until all of the sugar has been incorporated, then increase the speed to medium and beat for another 3 to 5 minutes, until the mixture is light and fluffy.
  6. Assemble the Gobs: Using a pastry bag with round decorating tip, or a spoon, spread some of the filling onto the bottom side of half of the cookies. Top with the remaining cookies. The gobs can be stored at room temperature in an airtight container for up to 5 days.

Recipe Notes:

  • Doubling: This recipe can easily be doubled.
  • Mini: Use a small cookie scoop (or about 2 teaspoons of dough). Reduce the baking time by 1 to 2 minutes.
  • Storage: The whoopie pies will keep in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 2 weeks.
  • Freezing Instructions: Wrapped individually in plastic wrap, the assembled whoopie pies can be stored in an airtight container or ziploc bag for up to 3 months. Thaw overnight in the refrigerator or for a brief time at room temperature.
  • Make Gobs: Replace the filling with the white filling/frosting recipe from my Ho Ho Cake.
Nutritional values are based on one serving

Nutrition:

Calories: 334kcal
Fat: 19g
Saturated fat: 10g
Cholesterol: 54mg
Sodium: 109mg
Potassium: 67mg
Carbohydrates: 39g
Fiber: 1g
Sugar: 24g
Protein: 2g
Vitamin A: 435%
Calcium: 19%
Iron: 1%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Photography by Dee Frances