When was the last time you made whoopie (pies)? Trust that once you learn how to make these old-school treats, you’ll never stop making them. After all, there’s a reason why these classic chocolate sandwich cookies with a fluffy marshmallow spread have been so cherished for so long. Of course, the primary reason is because of how delicious they are, but what you’ll soon find out, is that they’re also unbelievably easy to make.
Our Whoopie Pie Recipe: As Simple as Can Be
Shakespeare once asked us to consider what’s in a name. Some see the whoopie pie as a cookie and/or cookie sandwich, others agree with the name and know it as a pie, and some herald it as a simple cake. To that we say: Whatever! All we know is that whatever a whoopie pie is, it is fantastic. One thing is clear though: Whoopie pies are always made of two soft chocolatey tops with a sweet marshmallow-esque frosting creme in between.
Despite their prevalence and relevance, whoopie pies are one of the culinary symbols of Maine, but they are regionally considered a New England classic. But, no matter where you are, this recipe will let you enjoy this sweet treat. We promise you that with our instructions, you’ll have a lovely dessert that may even look like it’s professionally made. So, what are we waiting for? Let’s get baking!
Start by mixing the cocoa batter, which you’ll then pipe onto a baking sheet lined with parchment paper. Be heavy handed here, you’ll want to form mounds with the dough! Once ready, bake them until they have fully risen into their light and airy goodness. Then, set them aside to cool. Meanwhile, there’s time to take care of the filling, which can be wipped up in just a few minutes. Now all that’s left is putting the whoopie together, which is such a simple pleasure. To you and yours: Enjoy!
It’s not just apple pie that’s a classic dessert. How lucky are we to have such a wealth of oldies but goodies to pull from in American cuisine, like peach crumble, hot milk cake, and the illustrious (strawberry) brownie.
Whoopie Pies
Ingredients
For the batter:
- 1⅔ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1 pinch salt
- ½ cup butter softened
- ½ cup sugar
- 2 medium eggs
- ½ cup milk
For the filling:
- ⅔ cup marshmallow spread
- ½ cup butter softened
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F.
- For the batter: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, cream together the butter, sugar, and salt until light and fluffy. Beat in the eggs one at a time.
- Using milk, gradually integrate the wet and dry ingredients, alternating between the two, until a smooth dough forms.
- Using a piping bag or use two spoons to form 20 equal-sized mounds on a baking sheet lined with parchment paper.
- Bake for 10-15 minutes, then let cool completely.
- Meanwhile, for the filling, beat together the marshmallow spread and butter. Stir in the powdered sugar, vanilla sugar, and salt.
- Spread some of the filling on 10 of the cooled cookies and top with the remaining cookies.