Description
Delightful whoopie pies featuring soft cocoa-flavored cookies sandwiched with a creamy marshmallow buttercream filling, perfect for a nostalgic dessert treat.
Ingredients
Scale
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.
