Total TimePrep: 15 min. Bake: 5 min./batch + cooling
- 1 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 3/4 cup baking cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1 cup buttermilk
- 2 cups confectioners' sugar
- 2 cups marshmallow creme
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water and buttermilk, beating well after each addition.
- Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 5-7 minutes or until set. Remove to wire racks to cool completely.
- In a small bowl, beat filling ingredients until fluffy. Spread on the bottoms of half of the cookies; top with remaining cookies.
Jul 29, 2018
Wonderful! I always use this recipe but I use fluffy buttercream for filling instead. It translate perfectly to gluten free and dairy free by using brown rice flour (not a blend) and a heaping half teaspoon of xanthan gum. Use smart balance for butter. These don't turn out very chocolaty at all unless you add extra cocoa powder. About half a cup. The better is still not too thick, it's fine. I spoon onto greased baking sheet then wet my fingers to flatten before baking. Otherwise they dome and are not great for sandwich cookies.
Mar 12, 2017
The cake is chocolately and moist. It has very good flavor and holds up well. The filling is delicious as well. I love the marshmallow filling. I think that there needs to be more filling. There seemed to be more cake than filling, so when I ate these I could not taste the filling. Maybe next time I will double the filling so there is more.
Oct 13, 2014
Whoopie pies are a favorite of the men in our family. These are very good and always a hit at the end of any meal. For the filling, I often use homemade butter cream frosting so that I can change the flavor of the filling. Add mini-chocolate chips, crushed candy cane, or make it a chocolate filling! MMMM good!
Jul 15, 2014
My better half doesn't eat marshmallow,she's vegan,so looking for a different filling,don't like the shortening version either...need to find a different filling.
Jul 14, 2014
Wrong filling. They call them Moon Pies around here. Scrapper_G has the real Whoopie Pie filling and I'm use to Aunt Ruth's version of the 'cookie' it requires sour cream so it's rich, dark and very moist. As a Moon Pie goes. Not bad. As a Whoopie Pie? Epic Fail.
Jan 17, 2014
One of the best Whoopie pies I've tasted. My family loves them, have already made them 3x since Christmas.
Jan 17, 2013
I made this recipe a long time ago and it was delicious, even with the marshmallow cream. My family ate them up. I would definitely make these again.
Dec 13, 2012
I agree with Scrapper_G about the filling. Im also from Pa Dutch Country and grew up eating my mom's Whoopie Pies. I would never put marshmallow anything in a real Whoopie Pie. I live in Cleveland now and whenever I would mention this cookie, most had never heard of it including my husband. Now they are his favorite cookie and he asks for them every Christmas from my mom, even after our divorce.
May 25, 2012
I maut say DANG these were good. The first time I made them it was as the recipe called for, but the second time I made them it was with the filling from the Pumpkin Whoopie recipe and it made these even better! Big hit with husband and coworkers.....and myself, mostly ;)
Feb 1, 2012
I still like my own recipe for the filling better. Here in PA Dutch Country the following is the most commonly used recipe for the filling:Whoopie Pie Filling3/4 cup shortening2-1/2 to 3 cups sifted 10X sugar1 egg white (or use dry egg white powder & reconstitute)1 teaspoon vanillaBeat shortening and 1 cup 10X sugar until fluffy. Beat in egg white and vanilla. Beat in enough remaining sugar to make a good, fluffy spreading consistency.