If you’re on the hunt for a nostalgic, melt-in-your-mouth treat that feels like a warm hug, look no further than this Chocolate Marshmallow Whoopie Pies Recipe. These delightful sandwiches boast rich, tender chocolate cakes with a luscious marshmallow fluff filling that’s perfectly fluffy and sweet. Every bite is a blissful dance of chocolatey goodness paired with a creamy, dreamy center, making it a favorite for any occasion. Whether you’re baking for a cozy family gathering or just craving a sweet indulgence, this recipe hits all the right spots with its irresistible textures and timeless flavor combination.
Ingredients You’ll Need
Gathering simple ingredients is the first joyous step to whipping up these delightful treats. Each component here plays a starring role, from building the rich chocolate cookie base to crafting that silky marshmallow filling that makes these whoopie pies truly unforgettable.
- All-purpose flour (2 1/2 cups): Provides structure and the perfect soft, cakey texture for the whoopie pies.
- Baking soda (1 teaspoon): Helps the cookies rise just right, keeping them tender and light.
- Cocoa powder (1 teaspoon): Adds that deep, intense chocolate flavor that makes these whoopie pies distinctively rich.
- Salt (1/2 teaspoon): Balances sweetness and enhances the overall flavor.
- Unsalted butter, softened (1/2 cup for dough + 1/2 cup for filling): Adds moisture, richness, and creamy texture.
- Granulated sugar (1 cup): Sweetens the dough while helping create a light crumb.
- Large egg (1): Binds the ingredients together and lends structure.
- Vanilla extract (1 teaspoon + 1 teaspoon): Brings warmth and depth to both the cake and the filling.
- Whole milk (1 cup): Moistens the batter, ensuring a soft crumb.
- Marshmallow fluff (1 cup): The star of the filling, bringing that iconic, sweet, fluffy marshmallow taste.
- Powdered sugar (1 1/2 cups): Sweetens and thickens the filling for a beautiful, spreadable consistency.
- Pinch of salt: Enhances the flavors in the marshmallow filling.
How to Make Chocolate Marshmallow Whoopie Pies Recipe
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper—this ensures your whoopie pies won’t stick and you get a perfect bake. In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. This dry mix forms the flavorful, tender base of your whoopie pies and ensures the cocoa is evenly distributed for that rich chocolate taste in every bite.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial: it incorporates air, creating a soft texture in your cookie cakes. Then add the egg and vanilla extract, beating until everything comes together smoothly, giving your dough body and flavor.
Step 3: Combine Wet and Dry Ingredients
This step is all about balance. Gradually add the dry ingredients to your wet mixture, alternating with the milk, starting and ending with the dry ingredients. This careful mixing ensures your batter stays light and doesn’t get overworked, leading to tender, melt-in-your-mouth cookies.
Step 4: Scoop and Bake the Cookies
Using a cookie scoop or spoon, drop tablespoon-sized dollops of batter onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 8 to 10 minutes, or until the cookies spring back when touched. Once out of the oven, let them cool on the baking sheet for a bit before transferring to a wire rack to cool completely. Patience here helps the cookies set just right.
Step 5: Make the Marshmallow Filling
While your cookies cool, move on to the dreamy filling. Beat the softened butter and marshmallow fluff in a medium bowl until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the mixture is light, fluffy, and pipeable. This filling is what makes these whoopie pies truly special—airy, sweet, and oh so delicious.
Step 6: Assemble the Chocolate Marshmallow Whoopie Pies Recipe
Once your chocolate cookies are completely cool, it’s time to create those picture-perfect whoopie pies. Spread a generous dollop of the marshmallow filling onto the flat side of one cookie, then gently sandwich it with another cookie. Press just enough to spread the filling evenly without squishing out all the fluff. The result? An irresistible, gooey sandwich that’s as delightful to bite into as it is to look at.
How to Serve Chocolate Marshmallow Whoopie Pies Recipe
Garnishes
For a little extra pizzazz, dust your whoopie pies with a light coating of powdered sugar or cocoa powder right before serving. If you’re feeling fancy, sprinkle some mini chocolate chips or crushed nuts on top of the filling before sandwiching to add texture and a hint of crunch.
Side Dishes
This treat pairs beautifully with a scoop of vanilla ice cream or a steaming cup of coffee or milk to balance the sweetness. Fresh berries alongside add a bright contrast that elevates the whole experience, especially if you’re serving these pies as a party dessert.
Creative Ways to Present
Wrap individual whoopie pies in parchment paper tied with twine for adorable gifts or party favors. You can also stack them on a tiered dessert stand to create a stunning visual display that’s impossible to resist. Want to make it even more special? Serve with a drizzle of melted chocolate or a swirl of caramel sauce for added decadence.
Make Ahead and Storage
Storing Leftovers
Store your assembled whoopie pies in an airtight container in the refrigerator for up to 3 days. This keeps the marshmallow filling perfectly fresh and the chocolate cookies soft. Just be sure to bring them to room temperature before serving for the best flavor and texture.
Freezing
If you want to make these ahead for a special occasion, whoopie pies freeze wonderfully. Wrap each pie individually in plastic wrap, then place them in a freezer-safe container. They’ll keep well for up to one month. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
To enjoy your whoopie pies as if freshly made, bring to room temperature before eating. If you prefer a warm treat, pop them in the microwave for about 10 seconds to soften the filling slightly — just be careful not to heat too long or the marshmallow might get too sticky.
FAQs
Can I use a different type of flour for this recipe?
All-purpose flour works best for the perfect texture, but you can substitute with gluten-free flour blends if needed. Just be aware it might alter the softness and rise of the cookies slightly.
Is marshmallow fluff the same as marshmallow creme?
Yes! Marshmallow fluff and marshmallow creme are interchangeable in this recipe, so use whichever one you have on hand or prefer.
How do I make these whoopie pies more chocolatey?
If you crave an extra chocolate kick, try increasing the cocoa powder by an additional half teaspoon or folding in mini chocolate chips into the batter before baking.
Can I make the filling without butter?
Butter adds richness and helps the filling hold together, so while you might experiment with alternatives like cream cheese, the texture and taste will differ from the classic creamy marshmallow filling.
Are these whoopie pies good for kids’ parties?
Absolutely! They’re a fun, mess-free dessert kids love. Plus, you can customize them with colorful sprinkles or mini candies to make them party-ready.
Final Thoughts
This Chocolate Marshmallow Whoopie Pies Recipe is one of those magical desserts that brings pure joy with every bite. Easy to make and wonderfully nostalgic, it’s perfect to share or savor solo. Once you try this recipe, you’ll find it hard to resist making whoopie pies your new go-to sweet treat. So gather your ingredients, roll up your sleeves, and dive into the deliciousness—your taste buds will thank you!
Print
Chocolate Marshmallow Whoopie Pies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 servings (24 cookies, 12 whoopie pies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightful whoopie pies featuring soft cocoa-flavored cookies sandwiched with a creamy marshmallow buttercream filling, perfect for a nostalgic dessert treat.
Ingredients
For the Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Filling
- 1/2 cup unsalted butter, softened
- 1 cup marshmallow fluff (or marshmallow creme)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set this dry mixture aside for later.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together for about 3 minutes until light and fluffy. Next, add the egg and vanilla extract, beating until fully combined.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing just until combined to avoid overmixing.
- Scoop and Bake: Using a cookie scoop or spoon, drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about two inches apart. Bake for 8 to 10 minutes, or until the cookies spring back when lightly touched. Let them cool on the baking sheet briefly before transferring to a wire rack to cool completely.
- Make the Filling: While the cookies cool, beat together the softened butter and marshmallow fluff in a medium bowl until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the filling is light and fluffy.
- Assemble the Whoopie Pies: Once the cookies have cooled, spread a generous amount of the marshmallow filling onto the flat side of one cookie, then sandwich it with another cookie. Press gently to evenly distribute the filling.
- Serve and Enjoy: Serve the whoopie pies immediately, or store them in an airtight container in the refrigerator for up to three days to keep them fresh.
Notes
- Ensure cookies are completely cool before adding the filling to prevent melting.
- You can substitute whole milk with buttermilk for a tangier flavor.
- Use a cookie scoop for uniform cookie sizes.
- Whoopie pies can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For a richer chocolate flavor, increase cocoa powder to 1 1/2 teaspoons.
