Whoopie Pies: the classic recipe to make easily

Total time: 25 Min
Difficulty: Low
Serves: 6 people
By Cookist

Several states lay the claim to Whoopie Pies (Maine, New Hampshire, Massachusetts, and Pennsylvania), but one thing that is not in dispute is that the Whoopie Pie is 100% American! So what exactly is a whoopie pie? Well, imagine small tender cakes filled with a fluffy marshmallow filling—it’s like having a cake all to yourself! That’s why many refer to it as a chocolate cookie sandwich.

Whoopie pies go by many other names too: gob (that’s what they’re called in the Pittsburgh area), black moon, and even a Big Fat Oreo! You will love this easy dessert recipe. The cookie part is soft and fluffy, while the marshmallow fluff filling is sweet and creamy.

Whoopie Pies vs Moon Pies

They might both be called a pie, but they are quite different! A moon pie consists of marshmallow filling sandwiched between two graham cracker cookies and topped with a thin layer of chocolate.

The cookies used in Whoopie Pies have a more cake-like texture and are softer and larger with a similar marshmallow fluff frosting.

Whoopie Pie Ingredients

Unsweetened Dutch-processed cocoa – this will give your whoopie pies a beautiful dark (almost black) color.

Flour – use all-purpose flour.

Baking soda – also known as bicarbonate of soda.

Butter – it's better to use unsalted butter.

Sugar – granulated sugar for the batter, and powdered sugar for the filling.

Milk – use full-fat milk.

Marshmallow fluff – see our tips if you can’t find marshmallow fluff.

How To Make Whoopie Pies

Mix the dry and wet ingredients in two separate mixing bowls. Slowly combine the dry ingredients with the wet mixture. Use an ice cream scoop to place scoops of the cookie batter on baking sheets lined with parchment paper, then bake for about 8 – 10 minutes. Allow the cookies to cool completely before filling.



The same rules for baking a cake apply to whoopie pies. The cookie will look slightly wet after baking, but it will harden as it cools off, so don’t be tempted to overbake it!

If you prefer a lighter cocoa taste, use normal unsweetened cocoa powder.

Whoopie Pie Variations

For fall season, you can replace cocoa powder with pumpkin puree and spices for making pumpkin whoopie pies.

Feel free to use flavoring in the filling. Try vanilla extract, caramel extract, or coconut extract.

You can add 1 tsp of instant espresso powder to the batter.

It’s often difficult to find marshmallow fluff outside the US. Here are a few alternatives:

  • Plain buttercream: beat together ½ cup butter, 4 cups powdered sugar, and 1 tsp vanilla extract until smooth. Use as a filling.
  • Swiss meringue frosting – it’s made with egg whites and will have the same taste as marshmallow fluff!
  • Cream cheese frosting – the cream cheese goes well with the dark cocoa flavor.
  • Plain whipped sweetened cream.

How To Store Whoopie Pies

Store the whoopie pies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

Store in a single layer without stacking the whoopie pies, otherwise they will stick to each other.

Can You Freeze Whoopie Pies?

Yes! The whoopie pies can be frozen! Wrap each whoopie pie individually, then freeze for up to 3 months.

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for the cookies
unsweetened dutch-processed cocoa
1/2 cup
All-purpose flour
2 cups
Baking soda
1 1/2 tsp
1/2 tsp
1/2 cup + 1 tbsp
1 cup
full-fat milk
1 cup
Vanilla Extract
1 tsp
for the marshmallow filling
butter at room temperature
1/2 cup + 1 tbsp
Powdered sugar
1 cup
Marshmallow fluff
2 cups


Preheat the oven to 425°F/220°C.

In a large mixing bowl, whisk together the cocoa, flour, baking soda, and salt. If the cocoa is lumpy, sift it before using it.

In another bowl, cream together the butter and sugar for about 2 minutes or until light and fluffy by using the electric whisker.

Add the egg, milk, and vanilla and beat again until all ingredients are fully combined.

Add the dry ingredients.

Mix slowly until just combined. Don’t overmix the batter, otherwise you will have a dry cookie.

Use an ice cream scoop to place scoops of the cookie batter on baking sheets lined with parchment paper.

Make sure not to arrange them too close to each others. Bake the cookies for 8-10 minutes.

Carefully remove the hot cookies from the baking sheet and place them on a cooling rack.

Meanwhile, make the filling. Beat together the marshmallow fluff, powdered sugar, and butter until smooth.

Once the cookies are cooled completely, they can be filled. Place a dollop of the marshmallow filling on the flat side of the cookies.

Next, sandwich it with the flat side of another cookie.

Repeat the process until all the cookies are used up.

Serve and enjoy!

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