Indulge in a classic treat that’s both fun to make and delicious to eat. These Classic Chocolate Marshmallow Whoopie Pies combine soft, cake-like chocolate cookies with a fluffy marshmallow filling, perfect for any occasion. You’ll love creating these delightful sandwich cookies.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose blend if preferred.
- Cocoa powder: Unsweetened natural cocoa powder works best for deep chocolate flavor.
- Baking soda: Don’t skip this for perfectly risen cookies.
- Butter: Unsalted butter is recommended; ensure it’s softened.
- Granulated sugar: Provides sweetness and structure.
- Eggs: Large eggs at room temperature integrate best.
- Milk: Any dairy or non-dairy milk works.
- Vanilla extract: Enhances all the flavors.
- Marshmallow Fluff: The star of your filling; no direct substitute for its unique texture.
Ingredients:
For the Chocolate Cookies:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
For the Marshmallow Filling:
- 1 (7-ounce) jar Marshmallow Fluff
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 12 whoopie pies
- Calories per serving: Approximately 350-400 calories
- Tools Needed: Baking sheets, parchment paper, electric mixer, small cookie scoop
Step-by-Step Instructions:
1. Prepare Your Cookie Batter
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside your dry ingredients.
2. Cream Wet Ingredients
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl.
3. Combine Wet and Dry Ingredients
Gradually add your dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix the whoopie pie batter.
4. Bake the Cookie Shells
Drop rounded tablespoons or use a small cookie scoop to place dough onto the prepared baking sheets, leaving about 2 inches between each. Bake for 8-10 minutes, or until the edges are set and the tops spring back when lightly touched. Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
5. Make the Marshmallow Filling
While your cookies cool, combine the Marshmallow Fluff and softened butter in a medium bowl. Beat until smooth, then gradually add the powdered sugar and vanilla extract. Continue beating until the filling is light and fluffy.
6. Assemble Your Whoopie Pies
Once your chocolate cookie shells are completely cool, spread a generous amount of marshmallow filling on the flat side of one cookie. Top it with another cookie, pressing gently to create your perfect whoopie pie. Repeat with the remaining cookies and filling.
Variation Ideas:
- Mint Chocolate Whoopie Pies: Add ½ teaspoon of peppermint extract to the cookie batter and a few drops to the marshmallow filling.
- Espresso Chocolate Whoopie Pies: Mix 1 teaspoon of instant espresso powder into the cookie batter for a deeper chocolate flavor.
- Mini Whoopie Pies: Use a smaller scoop to make bite-sized versions for a party.
Storage Instructions:
Store your Classic Chocolate Marshmallow Whoopie Pies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. If you prefer them chilled, they are also delicious straight from the fridge.
Frequently Asked Questions (FAQ):
- Can I make the whoopie pie cookies ahead of time?
Yes, you can bake the cookie shells a day in advance and store them in an airtight container. Assemble them just before serving.
- What if my whoopie pie cookies are flat?
Ensure your baking soda is fresh, as it’s crucial for leavening. Also, avoid overmixing the batter, which can develop gluten and lead to flatter cookies.
- Can I freeze whoopie pies?
Yes, assembled whoopie pies can be frozen in an airtight container for up to 1 month. Thaw them at room temperature before serving.
- Why is my marshmallow filling too thin?
Make sure your butter is properly softened but not melted. If it’s too warm, the filling may be thin. You can try adding a bit more powdered sugar to thicken it.
- Can I use homemade marshmallow cream?
While you can, Marshmallow Fluff offers a specific stable texture that is ideal for whoopie pie filling. Homemade versions might be softer and require refrigeration.
- What’s the best way to scoop the dough for uniform whoopie pies?
Using a small cookie scoop (about 1.5 tablespoons) ensures consistent sizing for your cookie shells, leading to perfectly matched whoopie pies.
