If you have a sweet tooth and an affection for nostalgic treats, the Chocolate Marshmallow Whoopie Pies Recipe is an absolute must-try. These delightful, soft chocolate sandwich cookies filled with fluffy marshmallow cream create a magical combination that’s both comforting and indulgent. Whether you’re baking for a cozy afternoon snack or an impressive dessert for guests, this recipe brings a perfect balance of rich cocoa flavor and sweet, pillowy filling that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Chocolate Marshmallow Whoopie Pies Recipe lies in its simplicity. Each ingredient is essential, playing a unique role to deliver the perfect cake-like cookies and the irresistibly smooth marshmallow filling. From the cocoa powder that gives a deep chocolate note to the marshmallow fluff that creates that iconic creaminess, every element counts.
- 2 1/2 cups all-purpose flour: Provides the structure and tender crumb of the cookies.
- 1 teaspoon baking soda: Acts as a leavening agent to keep the cookies light and fluffy.
- 1 teaspoon cocoa powder: Adds rich chocolate flavor and a deep color to the cookies.
- 1/2 teaspoon salt: Balances the sweetness and enhances the chocolate notes.
- 1/2 cup unsalted butter, softened: Ensures moist and tender cookie texture.
- 1 cup granulated sugar: Sweetens the cookie dough perfectly.
- 1 large egg: Binds the ingredients and adds moisture.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 1 cup whole milk: Keeps the dough moist and tender.
- 1/2 cup unsalted butter, softened (for filling): Creates a rich base for the creamy filling.
- 1 cup marshmallow fluff (or marshmallow creme): The star of the filling, giving it a light and fluffy texture.
- 1 1/2 cups powdered sugar: Sweetens and thickens the filling for the perfect spread.
- 1 teaspoon vanilla extract (for filling): Adds an extra layer of flavor to the marshmallow cream.
- Pinch of salt (for filling): Balances the sweetness in the filling to prevent it from being cloying.
How to Make Chocolate Marshmallow Whoopie Pies Recipe
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a medium bowl, whisk together your dry ingredients: flour, baking soda, cocoa powder, and salt. This ensures that your chocolate flavor is evenly distributed, and your cookies will rise just right.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter with granulated sugar until the mixture turns light and fluffy, which usually takes about 3 minutes. This important step traps air to give your cookies that tender, cakey texture. Next, beat in the egg and vanilla extract until fully combined.
Step 3: Combine Wet and Dry Ingredients
Gradually alternate adding your dry ingredients and the milk to the wet mixture. Starting and ending with the dry ingredients helps the dough come together smoothly without overmixing, so your whoopie pies stay tender rather than tough.
Step 4: Scoop and Bake
Drop tablespoon-sized portions of the dough onto your prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake for 8 to 10 minutes, or until the cookies spring back gently when touched. Once baked, let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely. Cooling is key so the marshmallow filling doesn’t melt when assembled.
Step 5: Make the Marshmallow Filling
While the cookies cool, whip up the luscious filling by beating softened butter together with marshmallow fluff until smooth and creamy. Then, gradually add powdered sugar, vanilla extract, and a pinch of salt. Continue beating until you get a light and fluffy consistency that’s easy to spread but stays firm.
Step 6: Assemble the Whoopie Pies
Once your cookies are completely cool, spread a generous spoonful of marshmallow filling on the flat side of one cookie, then sandwich it with another. Press gently to evenly spread the filling without squeezing it out the sides. And just like that, your Chocolate Marshmallow Whoopie Pies Recipe is ready to wow!
How to Serve Chocolate Marshmallow Whoopie Pies Recipe
Garnishes
To make these whoopie pies even more irresistible, consider a light dusting of powdered sugar or a drizzle of melted chocolate on top. Toasted mini marshmallows or colorful sprinkles can add a playful, festive touch that’s perfect for parties or celebrations.
Side Dishes
These whoopie pies pair beautifully with a cold glass of milk for dipping or a cup of rich coffee or hot cocoa. If you want to get fancy, serve alongside fresh berries or a dollop of whipped cream to complement the fluffy filling and rich chocolate cookie.
Creative Ways to Present
Impress your guests by stacking the whoopie pies on a decorative platter or serving them individually in cute paper liners like cupcakes. For a grown-up twist, try adding a hint of espresso to the cookie dough or stuffing the pies with flavored marshmallow filling such as peppermint or raspberry to diversify this classic Chocolate Marshmallow Whoopie Pies Recipe.
Make Ahead and Storage
Storing Leftovers
Store your leftover whoopie pies in an airtight container at room temperature for up to 3 days. This keeps the cookies soft and the filling fresh, though they’re usually devoured long before then!
Freezing
If you want to enjoy these treats later, freeze the assembled whoopie pies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container. They’ll keep for up to 2 months and thaw beautifully at room temperature.
Reheating
To warm up a frozen whoopie pie, let it sit at room temperature or heat it gently in a microwave for about 10-15 seconds. This softens the marshmallow filling without melting it completely, bringing back that freshly made feel.
FAQs
Can I use marshmallow creme instead of fluff?
Absolutely! Marshmallow creme and marshmallow fluff are virtually interchangeable in this recipe, so feel free to use whichever you have available.
What if I don’t have whole milk? Can I use something else?
Whole milk is best for richness, but you can substitute with 2% milk or even a nut milk like almond or oat milk. Just keep in mind this might slightly alter flavor and texture.
How do I make sure the whoopie pies stay soft?
Be careful not to overbake your cookies and store them in an airtight container once cool. The gentle mixing of wet and dry ingredients also helps maintain a soft, cakey texture.
Can I add mix-ins to the cookie dough?
Definitely! Mini chocolate chips, chopped nuts, or even a hint of espresso powder would all add exciting flavor layers to this Chocolate Marshmallow Whoopie Pies Recipe.
Is it possible to make these gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking, you can enjoy gluten-free whoopie pies. Just check that your other ingredients, like marshmallow fluff, are also gluten-free.
Final Thoughts
There’s something incredibly satisfying about homemade whoopie pies, especially when they involve that dreamy mix of chocolate and marshmallow cream. This Chocolate Marshmallow Whoopie Pies Recipe brings both nostalgia and decadence to your kitchen, making it a joy to bake and even more fun to share. So grab your apron and treat yourself to this sweet, comforting classic — your taste buds will thank you!
Print
Chocolate Marshmallow Whoopie Pies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 whoopie pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These classic whoopie pies feature soft, chocolatey cake-like cookies sandwiched with a fluffy marshmallow buttercream filling. Perfect for an indulgent treat, this recipe yields a dozen delightful pies with a balanced sweetness and creamy texture.
Ingredients
For the Cookies
- 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-sized bowl, whisk together the flour, baking soda, cocoa powder, and salt until evenly combined, and set aside.
- Cream the Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together for about 3 minutes, until the mixture becomes light and fluffy. Then add the egg and vanilla extract, beating until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen cookies.
- Scoop and Bake: Use a cookie scoop or spoon to place tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart. Bake for 8-10 minutes until the cookies spring back when lightly touched. Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Make the Filling: While the cookies cool, beat 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 cookies are completely cooled, spread a generous amount of filling on the flat side of one cookie, then gently sandwich it with another cookie. Press slightly to evenly distribute the filling.
- Serve and Enjoy: Serve your whoopie pies immediately, or store them in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Ensure the butter is softened to room temperature for easier creaming and smoother batter.
- Be careful not to overmix the batter to keep cookies tender and cake-like.
- If marshmallow fluff is unavailable, marshmallow creme works as a perfect substitute.
- Cookies can be stored in an airtight container at room temperature for up to 2 days before filling.
- For a stronger chocolate flavor, you can increase the cocoa powder slightly, but this might affect texture slightly.
