Whoopie Pies (Cookie Pies) — Soft Chocolate Chip Sandwich Cookies with Marshmallow Filling
Midweek can feel relentless, but baking on the weekend is my reset. Last weekend wasn’t completely hectic, so I tried a new recipe and fell in love: classic whoopie pies filled with a fluffy marshmallow cream. These soft, cupcake-like cookies sandwich a sweet filling and are perfect for parties, lunchboxes, or a cozy treat with coffee.
Why You’ll Love These Whoopie Pies
Whoopie pies are essentially soft sandwich cookies with a tender crumb and a generous marshmallow filling. The cookies in this recipe include mini chocolate chips for bursts of chocolate and can be rolled in sprinkles or mini chips for a playful finish. They’re nostalgic, portable, and easy to customize.
Ingredients
Cookies:
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1 cup mini chocolate chips
Classic Marshmallow Filling:
1 1/2 cups marshmallow fluff
1 1/4 cups vegetable shortening
1 cup powdered (confectioners’) sugar
1 tablespoon vanilla extract
Directions
Prepare the oven and dry ingredients: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Sift together the flour, baking powder, and salt.
Make the batter: In a stand mixer fitted with the paddle attachment, beat the butter, shortening, granulated sugar, and brown sugar until light and creamy, about 3 minutes. Add the eggs and buttermilk and beat until combined.
In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter, then add the flour mixture and beat on low until just combined. Stir in the vanilla and beat on medium for about 3 minutes until smooth. Fold in the mini chocolate chips.
Bake: Drop about 1 tablespoon of batter for full-size whoopie pies (or 1/2 tablespoon for mini versions) onto the prepared baking sheet, spacing each at least 2 inches apart. Bake one sheet at a time for about 10 minutes, or until the edges are beginning to brown. Let the cakes cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely.
Marshmallow Filling & Assembly
In a clean mixer bowl, beat the marshmallow fluff and vegetable shortening starting on low and increasing to medium until smooth and fluffy, about 3 minutes. Reduce speed to low, add the powdered sugar and vanilla, and beat to combine. Increase speed to medium and beat until the filling is light and airy, about 3 more minutes.
Pipe or spoon the filling onto the flat side of one cookie and top with a matching cookie. Roll the edges in sprinkles or mini chocolate chips if desired.
Tips, Variations, and Yield
– For mini sandwich cookies, use about 1/2 tablespoon of dough and expect roughly 36 minis from one batch. They’re adorable for parties and graduation celebrations. I made tiny ones for my brother’s graduation party and they were a hit.
– Swap the mini chocolate chips for white chocolate or butterscotch for a different flavor profile, or leave them out for a plain chocolate cookie.
– If you prefer, substitute butter for all shortening for a richer flavor, but texture may vary slightly.
– Store finished whoopie pies in an airtight container for up to three days at room temperature; refrigerate for longer storage.
Serving and Presentation
Roll the exposed filling edges in a variety of sprinkles or mini chips to make each whoopie pie unique. I used purple and pink sprinkles, chocolate-coated mini chips, red lip sprinkles, orange-and-white dots, and left some plain. They look festive and are ideal for gatherings or gift boxes.
These whoopie pies are a cheerful, nostalgic treat—easy to make and fun to decorate. Whether you’re baking for a crowd or enjoying a quiet weekend project, these soft sandwich cookies with marshmallow filling are sure to please.
