Chocolate-Raspberry Whoopie Pies Recipe
Chocolate-Raspberry Whoopie Pies Recipe photo by Taste of Home
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Chocolate-Raspberry Whoopie Pies Recipe

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I’ve saved this jam-filled whoopie pie recipe for years after cutting it out of a newspaper. It’s one of my grandson's personal favorites. —Nancy Foust, Stoneboro, Pennsylvania
TOTAL TIME: Prep: 40 min. Bake: 10 min./batch + cooling
MAKES:30 servings
TOTAL TIME: Prep: 40 min. Bake: 10 min./batch + cooling
MAKES: 30 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% milk
  • 1 jar (7 ounces) marshmallow creme
  • 1/2 cup shortening
  • 1/3 cup seedless raspberry jam
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Nutritional Facts

1 whoopie pie: 186 calories, 7g fat (3g saturated fat), 15mg cholesterol, 148mg sodium, 30g carbohydrate (22g sugars, 0 fiber), 2g protein.


  1. Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  2. Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 6-8 minutes, and tops spring back when lightly touched. Remove from pans to wire racks to cool completely.
  3. For filling, in a large bowl, beat marshmallow creme and shortening until blended. Beat in jam and vanilla. Gradually beat in confectioners’ sugar until smooth. Spread on bottoms of half of the cookies; cover with remaining cookies. Yield: about 2-1/2 dozen.
Originally published as Chocolate-Raspberry Whoopie Pies in Taste of Home February/March 2015, p80

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Sonia User ID: 8983632 257932
Reviewed Dec. 10, 2016

"'I misplaced my magazine but I'm making these for the second time. They are really yummy. Just watch your whoopi cookie size... you should get 60 cookies out of your whole batch to make 30 sandwiches and following the ball size instruction I did not get enough. They rise up a lot while baking so they need space on the pan.'"

danalou22 User ID: 8629139 237808
Reviewed Nov. 21, 2015

"I just finished making these and oh are they so good. I didn't have raspberry jam so i used boysenberry and they turned our very well. So easy to make and quick!"

Remenec User ID: 6059530 223954
Reviewed Apr. 1, 2015

"These are delicious! The batter is a little soft, but they baked perfectly as pictured. They had a moist, "devil's food cake" consistency to them. The filling was tasty, too. They were a huge hit with me and my daughter!"

klandrews84 User ID: 7066576 221012
Reviewed Feb. 21, 2015

"Very good. Add a bit more raspberry though"

bevinn User ID: 7324555 220126
Reviewed Feb. 9, 2015

"These are yummy. The cookie part turned out perfectly, even substituting a gluten free flour blend and soy milk. The only thing I would suggest changing is using less powdered sugar and more raspberry jam. The filling was slightly too sweet and the raspberry didn't come through quite enough. They were still delicious though"

djcroyle User ID: 6780416 219790
Reviewed Feb. 5, 2015

"I made these for my coworkers for valentine's day!!! They are wonderful. I substituted raspberry flavoring for the seedless jam and added a bit of milk to the icing to make it easy to fill cookie!!! And a tiny bit of pink food coloring to tint icing. A definite must save for my recipe file!!!! thank you for sharing!!!"

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