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Whoopie Pies


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Rate this recipe 4.5/5 (18 Votes)
Whoopie Pies 1 Picture


  • For the vanilla filling:
  • 2 C flour
  • 2/3 C unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 tbsp unsalted butter, room temp
  • 1 1/2 C sugar
  • 1 tsp vanilla extract
  • 1 C buttermilk
  • 12 tbsp unsalted butter, room temp
  • 1 1/3 C marshmallow fluff (not crème)
  • 3/4 C confectioners’ sugar
  • 2 oz cream cheese, room temp
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • For the chocolate filling:
  • Vanilla filling
  • 3 oz bittersweet or semi-sweet chocolate melted and cooled slightly
  • 2 oz unsweetened chocolate, melted and cooled slightly
  • For the peanut butter filling:
  • 1/2 C smooth peanut butter



Step 1

To make the chocolate wafers:

Preheat oven to 375. Line 3 cookie sheets with parchment or nonstick baking liner. Combine flour, cocoa, baking soda and salt. In a separate bowl, combine butter, sugar and vanilla.
Add ¾ of the flour mixture to the butter mixture, mixing on low very briefly (it will look a bit sandy). Add in the buttermilk and mix until just blended and then add the rest of the flour mixture until just blended.
Using a small icecream scoop, drop 2 tbsp mounds of dough onto the prepared cookie sheet about 2 inches apart.
Bake for 11 minutes and then allow to cool completely. Mound 1 ½ tbsp of filling into the center of ½ of the wafers and then top with a second wafer. Refrigerate until filling is firm, 1 hour.

For the filling:

Combine butter, marshmallow, confectioners’ sugar, cream cheese, vanilla and salt on medium speed until well blended and smooth. This makes the vanilla filling.
For the chocolate filling, scrape melted chocolates into the bowl and beat until well blended. For peanut butter filling, add the peanut butter and beat until well blended.
Refrigerate the filling as it will be a bit soft, it should hold its shape when refrigerated.

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