Homemade Whoopie Pies
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Chocolate Whoopie Pies are a classic New England treat beloved by kids and adults alike. These cream-filled cookies are surprisingly easy to make with simple ingredients. Whether it’s a potluck, holiday table, or special celebration, these whoopie pies are always a hit—and you can easily customize them for any occasion!
Here in Maine, there are only two things we love more than lobster: blueberries (we put them in everything) and whoopie pies—our official state dessert!
This authentic Maine recipe comes straight from my husband’s grandmother, so you know it’s the real deal. I’ve updated the filling by adding Marshmallow Fluff and leaving out the raw eggs from the original recipe.
The result? A cozy, nostalgic New England dessert that’s beginner-friendly and perfect for a quick kid assisted baking project.
Why You’ll Love These Chocolate Whoopie Pies
- Nostalgic Comfort Food: Whoopie pies bring a cozy, homemade feel with rich chocolate flavor and creamy filling.
- Perfect Texture: The soft, cake-like cookies and smooth filling make each bite satisfying.
- Easy to Share: Their handheld size is ideal for gatherings or family treats.
- Regional Charm: This New England favorite adds a unique, nostalgic dessert option.
- Fun to Make and Kid-Friendly Treat: Simple steps make this whoopie pie recipe a great baking project, especially with kids.
Ingredients For Homemade Whoopie Pies
Nothing fancy here, just classic pantry staples.
Ingredients For The Chocolate Cake Cookies
- All-purpose flour – you can also use your favorite gluten free flour.
- Baking powder – make sure it’s in-date and fresh for the best rise to your batter.
- Baking soda – The baking soda will react with the brown sugar to make these whoopie pies puff up and super tender.
- Unsweetened Cocoa Powder – I use good old fashioned Hershey’s cocoa.
- Coarse Kosher salt – Reduce the amount by half if using table salt.
- Unsalted Butter – softened to room temperature. The butter is soft and easy to spread but still has structure
- Granulated Sugar
- Large Egg – at room temperature
- Pure Vanilla Extract – you won’t be able to taste it, but it’s great for rounding out the chocolate flavor.
- Milk – I use whole or 2%.
Ingredients For The Filling
- Unsalted butter – Softened to room temperature.
- Powdered Sugar – also known as confectioners’ sugar
- Milk– Whole, 2%, or even heavy cream.
- Vanilla Extract– unlike the cookies, this will be the primary flavor of the filling.
- Coarse Kosher Salt – reduce the amount by 1/2 if using table salt.
- Marshmallow Fluff- A New England delicacy. Fluff is a classic whoopie pie ingredient and gives the filling structure and a distinct flavor. You can use Marshmallow creme if you can’t find Fluff.
How to Make This Classic Maine Whoopie Pie Recipe
This recipe for Classic Maine Whoopie Pies is surprisingly easy to make. Get your cookie cakes in the oven, make the filling, and assemble. Follow these simple instructions for the best results.
Make The Sandwich Cookies
Step 1
Add the flour, baking powder, baking soda, cocoa powder, and salt to a medium bowl and whisk to combine. Set aside.
Line two sheet pans with parchment paper and preheat the oven to 375℉.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for 2 minutes until light and fluffy on medium speed. You can also use an electric hand mixer if you don’t have a stand mixer.
Add the egg and vanilla on med-low speed and mix until just combined (about 15-20 seconds).
Scrape down the sides of the bowl with a rubber spatula.
Step 3
Alternate adding the dry ingredients and the milk.
Start with one third of the dry ingredients.
Then add half of the milk.
Add the second third of dry ingredients, then the rest of the milk, and mix.
Add the the last third of dry ingredients and mix until the batter is just combined and no streaks of flour remain.
Step 4
Scoop the batter, 2 tablespoons in size, onto the prepared baking sheets. Space the cookies out 2” away from each other to accommodate spreading.
Bake for 10-11 minutes until risen in the center and a toothpick inserted comes out clean. Also, when you poke the cake with your finger, it should spring back.
Let the whoopie cookies cool completely on the sheet pan before adding the filling.
Tip: If you let the batter sit for 10-15 minutes before scooping, the whoopie cookies spread less.
Make The Marshmallow Filling
This is a classic New England whoopie pie filling made with Marshmallow Fluff. It tastes just like a marshmallow but in a soft, spreadable form. Fluff is great on classic Fluffernutter Sandwiches, and I use it in the filling for my homemade Oatmeal Cream Pies.
Step 1
Add the butter to a now clean mixing bowl. Using the stand mixer, beat the butter on medium-low speed for 30 seconds until smooth.
Step 2
Add the milk, vanilla, salt, and powdered sugar. Mix on low until just combined, then turn up the speed to medium and whip for 5 minutes until light and fluffy.
Once fluffy, add the marshmallow Fluff, and beat for 1 minute on medium high speed to incorporate.
Note: The filling will be thick.
Assemble the Whoopie Pies
Step 1
Flip half of the cooled whoopie cookies over and scoop two tablespoons of filling onto each cookie.
Step 2
Spread the filling out to the edges.
Step 3
Top with the remaining whoopie cookies. Serve immediately, or wrap tightly in plastic wrap to enjoy later.
Top Tip
Cool Completely Before Filling. Make sure the cookies are fully cooled before adding the filling to prevent it from melting and becoming messy.
Original Whoopie Pie Recipe Tips
- Room Temp Ingredients: Make sure the butter, milk, and eggs for the sandwich cookies are at room temperature for a smoother batter and a fluffier cookie-cake texture.
- Bake Even-Sized Cookies: Use a cookie scoop or piping bag to portion the batter evenly. This ensures uniform cookies that will pair up perfectly when assembled.
- Don’t Overbake: Bake until just set to keep the cookies soft and cake-like. Overbaking can make them dry.
- Choose the Right Filling. Fluff filling is classic, but buttercream or cream cheese-based fillings like the kind I use in my Pumpkin Whoopie Pies also work well. Whip it thoroughly to get a light and airy texture.
Whoopie Pies Recipe Substitutions and Variations
- Add various extracts and flavoring to the whoopie pie filling like peanut butter, caramel, or even mini chocolate chips.
- Use your favorite chocolate buttercream or cream cheese frosting for the filling.
- Omit the fluff and double the buttercream recipe for the filling.
- You can make smaller or larger whoopie pies, but be aware that the cooking time will vary depending on the size.
- Make fun holiday variations (see suggestions below)
Halloween Whoopie Pies
- Add some orange, green, or purple food coloring to the whoopie pie filling and roll the sides in Halloween colored sprinkles.
- Make mini whoopie pies and insert chocolate dipped pretzel sticks as legs for spider pies.
Christmas Peppermint Whoopie Pies
Add ¼ teaspoon peppermint extract to the filling, and press crushed candy canes around the exterior of the filling.
Valentine’s Whoopie Pies
- Add red or pink food coloring to the cream filling.
- Drizzle with pink candy melts or icing.
- If you have a heart shaped cookie cutter, you can cut the cookies into a heart shape after baking. Then, just fill and assemble your heart-shaped whoopie pies!
St. Patrick’s Day Whoopie Pies
Add some peppermint extract and green food coloring to the filling.
How to Serve Whoopie Pies
My favorite way to enjoy these is with a cold glass of milk or a Sugar Cookie Almond Milk Latte. Whether it’s morning or afternoon coffee… I’ll never tell!
For a gathering or around the holidays, I like to serve whoopie pies as part of a large dessert board with Raspberry White Chocolate Blondies, Sugar Cookies, Blueberry Pie Cookies, and Fudgy Brownie Bites.
Storing Homemade Whoopie Pies
Storage: Whoopie pies stay freshest in an airtight container or wrapped in plastic individually, and stored at room temperature. Store for 2-3 days. You can store them in the fridge, but it’s not necessary. If you refrigerate these whoopie pies, be aware that the cakes will dry out quicker since the batter is butter based.
Freezing instructions: individually wrap each whoopie pie and store in a freezer-safe bag or container. Thaw whoopie pies at room temperature before serving.
Original Whoopie Pie Recipe FAQs
A whoopie pie is a baked “sandwich dessert” made of two mounded, soft, cake-like cookies with a creamy filling between them.
Classic Maine Whoopie Pies are made with vanilla buttercream mixed with marshmallow Fluff.
Yes. It’s a mashup of all your favorite desserts. It’s part cake, it’s part cookie, and named a pie. But on a deeper level, it’s a dessert made with two chocolate cookie layers that are very cakey, but keep their shape when scooped and a marshmallow cream filling sandwiched between them
More Easy Desserts You’ll Love
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Original Whoopie Pie Recipe
Ingredients
For The Sandwich Cookies
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon coarse Kosher salt or 1/2 teaspoon table salt.
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup whole milk room temperature
Whoopie Pie Filling
- 12 tablespoons of unsalted butter softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk or heavy cream
- 1 teaspoon of vanilla extract
- 1/8 teaspoon of coarse Kosher salt
- One 7.5 oz container (2 ½ cups) of Marshmallow Fluff
Instructions
- To make the sandwich cookies:Add the flour, baking powder, baking soda, cocoa powder, and salt to a bowl and whisk to combine. Set aside and line two sheet pans with parchment paper and preheat the oven to 375℉.
- In the bowl of a stand mixer, cream the butter and sugar for 2 minutes until light and fluffy on medium speed.
- Add the egg and vanilla on medium-low speed and mix until just combined (15-20 seconds)
- Scrape down the sides of the bowl with a rubber spatula.
- With the mixer running at low speed, alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients.
- Scoop the batter, 2 tablespoons in size onto the prepared sheet pans. Space the cookies out 2” away from each other to accommodate spreading.
- Bake for 10-11 minutes until risen in the center and a toothpick inserted comes out clean. Also, when you poke the cake with your finger, the whoopie pie should spring back.
- Let the whoopie cookies cool completely before filling.
- Make The Filling: Beat the butter on medium low speed for 30 seconds until smooth.
- Add the powdered sugar, milk, vanilla, and salt. Mix on low speed until just combined. Turn up the speed to medium and whip until light and fluffy for 5 minutes.
- Add the fluff, and beat 1 minute on medium high speed to incorporate, the frosting will be thick.
- To assemble the whoopie pies, flip half of the cooled whoopie cookies over and scoop two tablespoons of filling onto each half. Spread the filling out to edges. Top with the remaining whoopie cookies and serve.
