These sweet little Chocolate Whoopie Pies are so fun and delicious. You just can’t keep your hands off of ’em! I’ve made Whoopie Pies before, but I used a peanut butter filling. Traditional Maine Whoopie Pies fuse a marshmallow cream filling, so that’s what I filled mine with — lots of fluffy marshmallow cream filling. Each of these pies is around 2 1/2 inches, perfect size for a dessert buffet. The flavor of Whoopie Pies is along the lines of a Hostess Cupcake, but much better. The chocolate cookie is soft and moist, perfect for holding the fluffy sweet cream filling. Here is how you make them:

I used this recipe for the Chocolate Cookies part of the Whoopie Pies. Start by gathering your ingredients together and setting the oven to 375 degrees. Sift together the flour, cocoa powder, baking soda and salt. Set aside. Cream together butter, shortening and sugars until smooth, then add the egg mixing until light and fluffy. Next mix in half the flour mixture and all the milk/vanilla. Add the remaining flour mixture and mix until combined. I used a small ice cream scoop to drop the dough, 2 inches apart onto a silpat lined baking sheet. Bake for approximately 12 to 14 minutes until the little cookies have puffed up and spring back when touched. Transfer cookies to wire racks and let cool completely.

I used this simple recipe for the Whoopie Pie Filling. Cream together the butter and sugar until fluffy then add the Marshmallow Fluff and vanilla mixing until well combined. I put the filling into a piping bag and squeezed a generous dollop onto the center of the bottom of one cookie then topped it with the another cookie! Voila! Whoopie Pies! Enjoy

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