Soft, cake-like cookies sandwiched around a generous marshmallow buttercream—what’s not to love? Kids will go crazy for these, and adults will too. I like to prepare the cakes and filling ahead of time, assemble them just before serving, and arrange them on a narrow platter. Everyone is happy. Enjoy!
Chocolate Chip Whoopie Pies
Katie Shaw
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Equipment
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Parchment paper
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Large cookie scoop
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Piping bag (or a spatula)
Ingredients
The cakes:
- ½ cup unsalted butter, softened
- 1 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup whole milk
- ¾ cup chocolate chips
For the filling:
- 12 tablespoons unsalted butter, softened
- 1 cups powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 cups marshmallow cream (such as Marshmallow Fluff)
Instructions
To make the cakes:
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Preheat the oven. Heat the oven to 350°F and position racks in the upper-middle and lower-middle. Line two baking sheets with parchment paper.
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Cream the butter and sugar. Using a stand mixer at medium speed, cream the softened butter and light brown sugar until light and fluffy, about 5 minutes. Beat in the egg and vanilla, scraping the bowl as needed.
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Combine dry and wet ingredients. Whisk the flour, baking soda, and salt together. On low speed, add the dry ingredients to the butter mixture in ½-cup increments, alternating with the milk, beginning and ending with the flour. Fold in the chocolate chips by hand or on the lowest mixer speed.
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Portion the batter. Use a large cookie scoop or about 3 tablespoons per cake. Space scoops about 2 inches apart on the prepared sheets. This recipe yields about 16 cakes.
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Bake the cakes. Bake 15–18 minutes, rotating pans halfway through. Cakes are done when a toothpick comes out clean and the cakes are still soft to the touch.
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Cool the cakes. Transfer the cakes to a cooling rack and let them cool completely before filling.
To make the filling
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Cream the butter and sugar. In a stand mixer, beat the softened butter and powdered sugar at medium speed until light and fluffy, about 3–5 minutes. Mix in the vanilla and salt. Add the marshmallow cream and beat until smooth and fully combined.
To Assemble
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Spread the filling. Spread about ¼ cup of filling onto the flat side of half the cakes. A piping bag gives the neatest result.
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Make the sandwiches. Top with the remaining cakes, flat side down, to form sandwiches.
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Serve or store. Serve immediately, or refrigerate assembled whoopie pies in an airtight container for up to 3 days.
Video
Notes
After adding the dry ingredients, mix only until combined to keep the cakes tender and soft.
Sifting the flour, baking soda, and salt can lighten the dry ingredients and produce a more tender cake.
Leave at least 2 inches between scoops on the baking sheet to prevent cakes from spreading into each other.
Make sure the cakes are completely cool before adding filling so it doesn’t melt or slide off.
Chill assembled whoopie pies for 10–15 minutes to help them set and make handling easier.
For smaller whoopie pies, use 2-tablespoon scoops to yield about 24 cakes (12 sandwiches).
Nutrition
If a little one asks for something different, try these homemade whoopie pies next time. Put them on a platter at a party and get ready for excited guests.
More Tips:
If you have a kitchen scale, weigh ingredients for greater accuracy—flour is especially easy to over-measure by volume.
Use a piping bag for a neat, even layer of filling. If the filling is too soft to pipe, chill it briefly to firm it up.
Test cakes with a toothpick; they’re done when it comes out clean or with a few moist crumbs. Avoid overbaking to keep them soft.
Serving Suggestions
These are ideal for parties. At home, pair a whoopie pie with a hot cup of coffee for a simple treat that will lift your spirits.
Key Ingredients and Tools
A few items are especially helpful for consistent results:
- Large cookie scoop: For even-sized cakes that pair easily into sandwiches.
- Parchment paper: Prevents sticking and simplifies cleanup.
- Marshmallow cream: The base of the filling; if unavailable, homemade fluff can be substituted.
- Semi-sweet chocolate chips: Provide balanced sweetness; dark chocolate gives a richer bite.
These items help ensure your whoopie pies turn out well—keep them on hand or find suitable alternatives.
Quick substitutions:
- Butter: Swap with margarine or coconut oil in equal amounts (texture may vary).
- Whole milk: Use almond, soy, or oat milk for a dairy-free option (flavor and texture may change).
- Light brown sugar: Replace with granulated or coconut sugar (slight flavor differences).
- Marshmallow cream: Use homemade marshmallow fluff if needed; consistency can vary by recipe.
Troubleshooting and Help
Yes. Milk chocolate will make the cakes sweeter; dark chocolate will add deeper flavor. Use what you prefer.
Absolutely. A hand mixer works well, and you can mix by hand if needed—just beat the butter and sugar until fluffy.
If the batter is too warm, cakes can spread. Chill the batter for 10–15 minutes before scooping to help them hold their shape.
Yes. Wrap each pie individually in plastic wrap, place them in an airtight container or freezer bag, and freeze up to 2 months. Thaw in the fridge or at room temperature.
Store assembled whoopie pies in an airtight container in the fridge for up to 3 days. Let them sit at room temperature a few minutes before serving so the filling softens.
Storage Instructions
Keep whoopie pies in a sealed container in the refrigerator for up to 3 days. For longer storage, wrap each pie and freeze in an airtight container for up to 2 months. Thaw in the fridge or at room temperature and let them sit briefly before serving.
These are a simple, satisfying treat anyone can make at home—perfect for special occasions or just because they bring smiles.
