Irresistible Whoopie Pie Cookies Recipe – Soft, Fluffy, and Filled With Sweet Marshmallow Magic

There are some desserts that instantly make you feel like a kid again—soft, sweet, playful treats that bring a smile before you even take a bite. Whoopie pies are one of those unforgettable classics. With pillowy chocolate cookies sandwiched around a fluffy, cloud-like filling, they’re the perfect combination of nostalgic charm and indulgent sweetness. Whether you grew up calling them “gobs” in Pennsylvania or “whoopie pies” in New England, this dessert is as iconic as it is delicious.

The origins of whoopie pies are charming and a little bit mysterious. Amish wives would often bake leftover cake batter into small rounds and sandwich them with frosting. When their husbands or children opened their lunch pails and found the treat, they would shout, “Whoopie!”—and the name stuck. Today, whoopie pies are beloved across the country and come in countless variations, but the classic chocolate-and-vanilla combo remains unmatched.

This recipe gives you everything you love about traditional whoopie pies but elevated just enough to make them truly irresistible. The cookies are cakey, tender, and deeply chocolatey, thanks to rich cocoa powder and buttermilk that keeps them moist. They bake up dome-shaped and soft, never dry or crumbly. The filling is a dreamy mix of butter, marshmallow fluff, vanilla, and powdered sugar—sweet, creamy, and impossible not to taste before you pipe it onto the cookies.

What makes this recipe special is the balance between structure and softness. Whoopie pies can sometimes be overly cakey or too dense, but this version creates the perfect texture: tender enough to melt in your mouth but sturdy enough to hold the filling without collapsing. And because the filling is stabilized with a bit of butter and powdered sugar, the pies hold up beautifully even after chilling.

Whether you’re making them for a bake sale, birthday, lunchbox treat, holiday party, or just because you love classic American desserts, these whoopie pie cookies will become your go-to recipe. They deliver a flavor that feels homemade, comforting, and utterly delightful. Plus, they’re surprisingly easy to make—you only need basic pantry ingredients and a mixing bowl.

Once you’ve baked and assembled your first batch, don’t be surprised if they disappear instantly. Whoopie pies have a magical way of drawing people in with their playful shape, chocolatey aroma, and irresistibly creamy center. Let’s dive into the full recipe and all the tips, tricks, and variations that make your whoopie pies truly unforgettable.

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Ingredients:

For the Cookies:

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Filling:

• 1 cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 (7 oz) jar marshmallow fluff
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions:

1. Preheat your oven:
   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix the dry ingredients:
   Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar:
   In a mixing bowl, beat butter and sugar until light and fluffy.
4. Add egg and vanilla:
   Add the egg and vanilla extract; beat until smooth.
5. Alternate wet and dry ingredients:
   Add half the dry mixture, then the buttermilk, then the remaining dry mixture. Mix until smooth but do not overmix.
6. Scoop the batter:
   Scoop 2-tablespoon mounds onto baking sheets, spacing them 2 inches apart.
7. Bake:
   Bake for 10–12 minutes or until cookies spring back when lightly touched.
8. Cool completely:
   Transfer cookies to a wire rack and let cool fully before filling.
9. Make the filling:
   Beat butter until creamy, then add marshmallow fluff, powdered sugar, vanilla, and salt. Beat until smooth and fluffy.
10. Assemble the whoopie pies:
    Pipe or spoon filling onto the flat side of half the cookies. Top with remaining cookies to create sandwiches.
11. Chill (optional):
    Refrigerate 30 minutes for firmer texture.
12. Serve and enjoy:
    Store in the refrigerator to keep fresh.

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Tips & Tricks

• Use buttermilk for extra moisture. It keeps the cookies soft and cake-like.
• Don’t overbake. Remove cookies when they spring back lightly.
• Use a cookie scoop. Ensures all cookies match in size for perfect sandwiches.
• Make them ahead. They taste even better the next day.
• Pipe filling for clean edges. Gives them a bakery-style finish.

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Variations

• Pumpkin Whoopie Pies: Use pumpkin puree and warm spices.
• Red Velvet Whoopie Pies: Add cocoa + red food coloring.
• Mint Chocolate: Add peppermint extract to the filling.
• Peanut Butter Filling: Swap some butter for peanut butter.
• Funfetti Filling: Add rainbow sprinkles for parties.

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Serving Suggestions

• Serve chilled for a firmer, ice-cream-sandwich-like bite.
• Dust edges with mini chocolate chips or sprinkles.
• Serve with hot cocoa, coffee, or milk.
• Wrap individually for lunchboxes or gifting.

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Storage Information

• Refrigerator: Up to 5 days in airtight container.
• Freezer: Freeze up to 2 months individually wrapped.
• Counter: Safe for 1 day, but filling stays firmer when chilled.

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FAQ

Can I make the cookies ahead?
Yes—bake and freeze them, then fill when ready.

Why are my cookies spreading too much?
The butter may be too warm; chill batter 10 minutes before baking.

Can I double the filling?
Absolutely—extra filling makes them ultra-decadent.

Can I make mini whoopie pies?
Yes! Use 1 tablespoon scoops and bake for 7–8 minutes.

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History / Fun Facts

• Both Maine and Pennsylvania claim ownership of the whoopie pie.
• In Amish tradition, they were made with leftover cake batter.
• Some bakeries now sell whoopie pies as large as dinner plates.
• Maine declared the whoopie pie its official “state treat.”