Soft Whoopie Pie Recipe

Whoopie Pie Recipe is the epitome of indulgence a delightful union of soft, chocolatey cookie and luscious marshmallow buttercream. This handheld treats strike the perfect balance between a cookie and a cake, offering a texture that is both chewy and tender. With their creamy filling sandwiched between rich, chocolate cake rounds, whoopie pies are not just a dessert; they’re an experience. Whether you’re planning a casual afternoon tea or looking for a show-stopping addition to a dessert platter, these versatile sweets fit the bill. Their charm lies in their simplicity, yet their flavor is nothing short of extraordinary.

Whoopie Pie Recipe
Whoopie Pie Recipe

Ingredients Breakdown

Creating the perfect Whoopie Pie Recipe requires quality ingredients and an understanding of their roles in the recipe.

Chocolate Cake Cookie Ingredients
The all-purpose flour serves as the foundation, giving the cookies structure and a soft crumb. Cocoa powder, particularly Dutch-processed, imparts a rich, deep chocolate flavor and a darker hue, making the cookies irresistibly decadent. The light brown sugar not only sweetens but also adds moisture, keeping the cookies tender.

Vegetable oil, such as canola, ensures the batter remains moist and lends a subtle richness without overpowering flavors. The egg binds everything together while contributing to the cookies’ delicate structure. Vanilla extract enhances the chocolate’s depth, while the optional instant coffee powder amplifies its richness, adding subtle complexity. A touch of baking powder and baking soda ensures the cookies rise just enough for that soft, pillowy texture. Finally, hot milk brings everything together, creating a smooth, pourable batter that bakes to perfection.

Marshmallow Buttercream Ingredients
The marshmallow buttercream owes its creaminess to unsalted butter, which whips up light and fluffy when softened to room temperature. Powdered sugar sweetens and stabilizes the mixture, creating a smooth consistency. Marshmallow fluff adds a luxurious texture and distinctive flavor, making the filling airy and luscious. A hint of vanilla extract ties all the elements together, giving the buttercream its signature taste.

Step-By-Step Instructions

Making the Chocolate Cake Cookies
Achieving uniform cookies starts with consistent portioning. A spring-loaded cookie scoop is your best ally for evenly sized rounds. Spacing the batter two inches apart on the tray is essential to prevent the cookies from merging as they bake. Shaping the cookies with oiled fingers ensures smooth edges and a professional finish.

Bake one tray at a time to ensure even cooking. Once out of the oven, the cookies should cool on the tray for 15 minutes before transferring them to a rack. This step ensures they maintain their shape and texture.

Preparing the Marshmallow Buttercream
The secret to a perfect buttercream lies in proper whipping. Beat the softened butter with powdered sugar until it’s light and fluffy, ensuring no lumps remain. Introduce marshmallow fluff and vanilla extract at the end, mixing just enough to combine. Over-mixing can cause the buttercream to lose its airy texture, so stop as soon as it’s smooth.

Assembling the Whoopie Pie recipe
To create the classic whoopie pie look, place generous dollops of buttercream on the flat side of half the cookies. Gently press the remaining cookies on top until the filling reaches the edges. For a polished presentation, a piping bag can be used to distribute the buttercream evenly.

Recipe Tips & Frequently Asked Questions

  • Pro Tips for Success:
    • Always sift your dry ingredients to avoid lumps in the batter.
    • Adjust baking times slightly depending on your oven’s performance.
  • Troubleshooting Common Issues:
    • If the batter is too thick, add a tablespoon of milk at a time to loosen it.
    • Prevent spreading by chilling the batter briefly before baking.
  • Can I Substitute Ingredients?
    • Replace milk with non-dairy alternatives for a lactose-free version.
    • Use gluten-free flour blends to accommodate dietary needs.
  • Why Did My Cookies Turn Out Dry?
    • Overbaking or incorrect measurements can result in dryness; always use a timer and measure ingredients accurately.
  • How Long Do They Last?
    • Store in an airtight container for up to 3 days, or refrigerate for a week.
Whoopie Pie Recipe
Whoopie Pie Recipe

What to Serve With This Whoopie Pie Recipe

Whoopie pies pair wonderfully with warm or cold beverages. A steaming cup of coffee or hot cocoa enhances their rich chocolate flavor, while a glass of cold milk provides a refreshing contrast. For a more extravagant spread, serve them alongside a fruit platter or a dollop of whipped cream for added indulgence. These pies also shine as part of a dessert buffet at parties, providing a charming and portable option for guests.

Storage and Make-Ahead Tips

To keep your whoopie pies soft and fresh, store them in an airtight container at room temperature for a couple of days. For longer storage, refrigerate them, but allow them to come to room temperature before serving for the best texture. Both the cookies and buttercream can be prepared in advance. Freeze unassembled cookies and frosting separately, and thaw them when needed for easy assembly.

Whoopie Pie Recipe
Whoopie Pie Recipe

Conclusion

Whoopie pies are a timeless treat, combining the richness of chocolate with the fluffiness of marshmallow. Their versatility makes them suitable for any occasion, whether it’s a family gathering, a festive celebration, or a cozy night in. This recipe captures the essence of indulgence, inviting you to craft these delicious desserts at home. So roll up your sleeves, embrace the process, and savor the joy of creating these delightful confections!

Whoopie Pie Recipe

Whoopie Pie Recipe

Whoopie pies: soft chocolate cookies, fluffy marshmallow filling, perfect anytime treat.
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 15 Whoopie pies
Author: Jessica Harmon

Ingredients

Chocolate Cake Cookies

  • cups 210 g all-purpose flour (plain flour in the UK)
  • 1 cup 200 g soft light brown sugar
  • ¾ cup 75 g cocoa powder (Dutch-processed preferred for a deep, rich color and flavor)
  • ¾ cup 160 g unflavored vegetable oil (canola oil works perfectly)
  • 2 tsps vanilla extract or essence
  • 1 large egg at room temperature
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • cup 150 g hot whole milk
  • 1 tsp instant coffee powder optional, but it enhances the chocolate depth

Marshmallow Buttercream

  • ¾ cup 170 g unsalted butter, softened to room temperature
  • cups 190 g marshmallow fluff
  • 1 cup 120 g powdered sugar (also called icing or confectioners’ sugar)
  • ¾ tsp vanilla extract or essence

Instructions

Chocolate Cake Cookies

  • Preheat your oven to 180°C (350°F) for a conventional bake. For convection ovens, make any necessary adjustments (see note 1). Prepare three baking sheets by lining them with parchment paper. Two standard half-sheet pans and one smaller tray are ideal. Set aside.
  • In a medium-sized mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients thoroughly to ensure they are evenly distributed and set aside.
  • In a separate, large bowl, combine the light brown sugar, vegetable oil, egg, vanilla extract, and instant coffee powder. Whisk the mixture until it becomes smooth and well blended.
  • Gradually incorporate the dry ingredients into the wet mixture. Use a spatula to gently fold everything together until just combined. The batter will be thick, resembling cookie dough. Be sure to push the dry mixture into the wet ingredients until no streaks remain.
  • Pour in the hot milk and fold it into the batter until the mixture is uniform and smooth. The batter will transition to a thick cake-like consistency.
  • Scoop the batter onto the prepared baking sheets using a medium-sized spring-loaded cookie scoop (approximately 1½ tablespoons of batter per cookie). Space the portions about 2 inches apart. If the batter doesn’t form perfect rounds, don’t worry—you can use your fingers, lightly dipped in oil, to shape the edges for a neater appearance. This recipe should yield approximately 30 cookies.
  • Bake one tray at a time on the oven’s middle rack for about 10 minutes. The cookies are done when their tops feel set and spring back when lightly pressed.
  • Allow the cookies to rest on the baking tray for 15 minutes before carefully peeling them off the parchment paper. Transfer them to a cooling rack and let them cool completely. Meanwhile, prepare the marshmallow buttercream.

Marshmallow Buttercream

  • In a large mixing bowl, combine the softened butter and powdered sugar. Using a hand mixer or a stand mixer set to medium-high speed, whip the mixture until it becomes light and fluffy.
  • Add the marshmallow fluff and vanilla extract, and continue mixing just until smooth. Take care not to over-mix, as this can affect the texture.

Assembly

  • Turn half of the cookies upside down, revealing their flat sides. Using the same cookie scoop employed for the batter, add generous dollops of marshmallow buttercream onto the flat side of each cookie. Alternatively, you can pipe the frosting using a piping bag for a more polished look.
  • Place the remaining cookies on top of the frosted halves, flat side down, and gently press until the buttercream spreads evenly to the edges.

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