3 Whoops for Whoopies

Whoop whoop hurray! After watching the food network the other day I got the itch to make some whoopie pies after seeing them devoured on TV. Two rich chocolatey cake cookies filled with magically fluffy marshmallow cream. What could be better?

Recipe and pro-tips below:


Cookie Dough: 

2 cups flour

1 cup sugar 

3/4 cup milk

1/2 cup unsweetened cocoa

6 tbsp butter

1 tsp baking soda

1 tsp vanilla extract 

1/4 tsp salt

1 egg

Creme Filling:

6 tbsp butter

1 cup confectioners sugar

1 – 7.5 oz jar of marshmallow creme

1 tsp vanilla extract


1. Take out butter for both the creme and dough – let thaw 30 mins or until soft.

2. Preheat oven to 350 degrees F. and prepare two cookie sheets.

3. Prepare the dough, mix all ingredients in a bowl and stir until smooth.

4. Place dough on the baking sheets, being careful to roll each dough ball. If you skip this step your cookies will not be smooth… kinda found this out the hard way!

5. Bake 12 mins rotating the baking sheets halfway through. Bake until an inserted toothpick comes out clean, then remove and set aside to cool.

6. While cookies bake/cool prepare the marshmallow creme filling. Start by beating the butter with a mixer at medium speed until smooth.

7. Reduce mixing speed and gradually beat in confectioners sugar, then add the marshmallow creme and vanilla until smooth. Put in a piping bag or ziplock and refrigerate for 10-15 mins.

Word to the wise: if you skip refrigerating the filling, it may be too runny and cause the whoopie pies to be more like whoopsie pies.

8. Take two cookies and on the flat side pipe a spiral of creme filling.



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