I’ve become quite infatuated with sandwich cookies in many forms, and whoopie pies are one of my favorite varieties.  The cookies are puffy and cake-like, and just adorable when sandwiched with a yummy filling.  Recently my friend Sarah asked for help making chocolate marshmallow whoopie pies and I jumped at the chance.  Even though I have tried pumpkin whoopie pies and red velvet whoopie pies, I had yet to try the chocolate-marshmallow combo, which to my understanding is the “classic” whoopie pie flavor.

So we made them, and we loved them.  The cookie was rich and chocolatey and the marshmallow filling was just right – good marshmallow flavor but not too sticky.  As is often the case, I actually thought these tasted even better the second day after the flavors had time to meld.  If you’ve ever had a classic whoopie pie or even if you’ve never tried one, I bet you’ll like these.


For the cookies:
3½ cups all-purpose flour
1 tsp. salt
1½ cups unsweetened cocoa powder
1 tbsp. baking soda
1 tsp. baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, at room temperature
2 tsp. vanilla extract

For the filling:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
7½ oz. marshmallow fluff
2 tsp. vanilla extract


  • 01

    Preheat the oven to 400˚ F.  Combine the flour, salt, cocoa powder, baking soda, and baking powder in a medium bowl; whisk together to blend.  Set aside.  Line two baking sheets with silicone baking mats or parchment paper.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Beat in the eggs one at a time, blending well after each addition.  Blend in the buttermilk and vanilla extract until incorporated.  Mix in the dry ingredients, blending just until combined.

  • 02

    Using a 1-oz dough scoop, drop the batter onto the prepared baking pans, 12 cookies per pan.  Bake for 12 minutes, rotating the pans halfway through baking.  Allow to cool on the pan 5-10 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining batter.

  • 03

    To make the filling, place the butter in the bowl of a mixer fitted with the paddle attachment.  Beat on medium-high speed until smooth, 1-2 minutes.  Blend in the confectioners’ sugar until incorporated.  Beat in the marshmallow fluff and vanilla until light and fluffy, 2-3 minutes.

  • 04

    Once the cookies are completely cooled, match them up in pairs by size.  Fill a pastry bag fitted with a plain with the marshmallow filling.  Pipe a dollop of marshmallow filling onto the flat side of one cookie of each pair, and sandwich the cookies together, pushing the filling to the edges.  Store in an airtight container.


  • Just an excuse to carry your sandwich obsession to dessert??

    They look great! I have to admit I’ve never had a whoopie pie, but I don’t see why I wouldn’t like them. Chocolate? Gooood. Marshmellow? Gooood.

  • I’ve seen a few Whoopie pie recipes in the past…and yet have not had the chance to make some.
    I think I’ll try this recipe out and brighten it up a little with red food coloring. That shoud get my small nephews attention ;o))
    Thanks for sharing and flavourful wishes, Claudia

  • A fabulous treat!!

  • These looks so yummy! I’m excited to make them!

  • They look delicious! I love these things and haven’t had them in ages…

  • I’ve never had a Whoopie Pie but they always look so goooood! Those look heavenly. YUM


  • They look like they turned out perfect :) Yummy treat. My kiddo would go nuts for these.

  • I think I’ll make these for Father’s Day. :)

  • Oh wow, these would be dangerous in my hands! Light, fluffy, and hard to resist! Yum yum yum!

  • Those look like Oreo Cakesters (which I love!)!

  • Karen

    These are the best! I made these 3 days before I was diagnosed with celiac so they were my last yummy gluteny baked treat. They were also one of my favorites!

  • These look GOOD! What could be better than chocolate cake with marshmallow icing? YUM!!!

  • I was Williams-Sonoma yesterday and almost bought their whoopie pie pan and mix. I might get the pan and use your recipe!!!

  • Annie

    You definitely do not need a special pan for whoopie pies. It’s a waste of money. Spend it on something else!

  • Katherine

    Hmm this give me an idea….s’more whoopie pie?? Think you can whip up something like that?

  • Annie

    Totally! I’ll work on that. (I do have a lot of s’more flavored things in the works right now :) )

  • I love whoopie pies. I make them often and have tried a few flavours. My dad grew up with them.

  • Cimarron

    My husband loves the banana ones, but I bet the chocolate ones are the dangerous ones for me. :) They look wonderful.

  • I’m afraid that if I made these, I’d eat every one of them! This may be a weekend project for my grandson and me- at least he could help me eat them. :) Thanks for the recipe, Betty

  • I have never had a Whoopie Pie before, but I’ve seen recipes for them and really want to try making them. These look wonderful!

  • These look so amazing!!!! I am going to make these for sure. Thank you

  • My kids would love these – and they might just be worth the imported, extortionately-priced £10 jar of marshmallow fluff I’d have to go buy! ;-)

    By the way, you’ve been included in my first awards list:


    Please stop by and check it out when you have time.


  • Wow! I can only think of about 200 people who would be at my house in 5 minutes if I made these! Amazing!

  • Shut your mouth…these look SO GOOD!! And I just started Weight Watchers!

  • betchacanteatjustone

    These are going to be my next “take to work” treat! YUM!

  • These look simply awesome! So irresistible!

  • These look so tasty, it’s a bit dangerous! I can only imagine myself eating 3 or 4, or 12… of these wonderful looking whoopie pies.

  • you are so good to me, always posting the best recipes!!! thank you!

  • Casper

    I made these today for a BBQ tomorrow. They were so easy to make and were fun too! Little too much sugar for use sugar sensitive people but I am sure they will be a hit for the rest of the crowd! Good Recipe!

  • Ahhhh, Wooopie Pies! They are so delicious. My mother inlaw taught me how to make them about 10 years ago. They never last long at our house.

  • Barb

    Thanks for the earlier comment about the whoopie pie pan. I was totally wondering if it was really necessary.

    Will try these for sure!

  • Samantha

    This recipe was a bit hit at our picnic today. I called them “Sam-on-the-Moon-Pies.” The batter yielded about 48 cookies and the filling recipe was a little short so I recommend making a little more than suggested. Delicious!

  • Hi Annie! I’ve been an avid reader of yours for months now, and have started my own food blog because of you. I’ve made dozens of your recipes, and have kept many for the recipe box. I hope you check mine out and tell me what you think! if you have the time of course, I know you’re a busy woman!

  • Great work!!! Makes the food look real yummy. WHat kind of camera and lenses do you use for these?

  • Annie

    Thanks Jeannette! You can find all my camera and lens info on the “About Annie” page.

  • sheri

    These are amazing…There were so many. Great for a BBQ. All of your recipes are amazing, I’ve been following for a few weeks now and I’ve made tons of great treats because of your blog. Thank you,

  • I can’t wait to make these for my family. Now we live in TX, but back in MD we had an Amish market that sold the most incredible Whoopie Pies. I miss them!

  • Oh this looks delicious! Great bright picture, too :)

  • These look great! Do you think the marshmallow filling could be used as a filling in your smores cake instead of using plain mashmallow fluff?

  • Annie

    It could, but I think I would prefer the plain marshmallow fluff. This filling is pretty sweet, and the cake already has a lot of other sweetness going on.

  • I made these for a party last weekend and everyone loved them! My friend made the Chicken Enchilada Roll-Ups so we were bragging about you all night :) This recipe actually yielded about 32 whoopie pies! Maybe my portions were a bit off (didn’t have a dough scoop) but I was pleasantly surprised! Soooo delicious.

  • Jo

    Finally got around to making these. Delicious! Thanks so much for this recipe! The filling was by far the best part, and the kids thought it was fun to roll the edges in sprinkles or baby M& M’s. I definitely want to use this filling for other things, or put your peanut butter frosting in the middle next time. So good!

  • Jenny

    Hi Annie,
    I have a question…I made the red velvet whoopie pies (I realize that is a different recipe) and I am wondering how your cookies are perfectly round? when I made the red velvet cookies they did not look like the picture and I am wondering if I had to roll them or something to get them similar?

  • Jenna

    Hello Annie, For the Chocolate Marshmallow Whoopie Pie’s can you keep the batter in the fridge?(:

  • Annie

    I’m sure that would depend on how long you were planning to keep it there. Try it and see!

  • Annie

    I just used a dough scoop.

  • Neera

    Annie, did you use dutch processed or natural cocoa for this recipe? Also, did you spoon and level the flour or dip and sweep? Thanks!

  • Annie

    Natural. If it were Dutch process, I would indicate that in the recipe. I never spoon-level flour unless a recipe indicates that I should.

  • Neera

    Thanks Annie!

  • Neera

    I’m totally with you re spoon-level vs dip-sweep. I always use dutch-processed so don’t really know which natural cocoa powder tastes good/works well. Do you have a brand you particularly like for this recipe?

    Many thanks!

  • Annie

    I don’t have much brand loyalty, I buy what is available.

  • Neera

    Annie, I made these whoopie pies. So so so yum!!! Did you find they lasted well in airtight containers at room temp or would you recommend storing in fridge?


  • Annie

    That’s really your call. I just try to use common sense and refrigerate when there is dairy other than butter in the frosting.

  • Angela

    Thank you Annie, your bog has inspired me to get back into the kitchen. I made these today and the filling…yum! The cakes were really good but I noticed a very slight aftertaste of the baking soda…did you ever notice that. I clicked on Martha’s link and it has the same measurement but was just curious why the after taste. Thanks again!!

  • Annie

    I’ve never noticed that. It may be your baking soda.

  • Julie

    Hi Annie, I’ve made whoopie pies before but thought I’d give your recipe a try and I really LOVE how they came out!! So much better than my old recipe. I got a little nervous when I added the buttermilk…the mixture appeared to have curdled. I just continued on with adding the flour/cocoa powder and the batter came out fine. This is my new go-to recipe for whoopie pies! I really love this blog…can’t tell you how many of your recipes I’ve made and they all come out great.

  • I made these last night, and you’re right! They definitely get better the next day. DELISH!! Thanks for a(nother!) great recipe!

  • Julia

    Just made these and they turned out amazing! Just a note to the other bloggers out there…. make sure that the cookies are completely cooled before adding the frosting or your sandwiches will start to slide.

    I have made a few other recipes of yours and they always turn out wonderful. Keep the awesome recipes coming!

  • These are heavenly! Rich and chocolatey with a silky, sweet filling. Yum! Thanks for the recipe. :)

  • Kellyn

    Made these tonight – VERY delicious. Thank you, Annie!

  • Nina

    would food coloring in the marshmellow frosting ruin the consistency?

  • annieseats

    If you use gel coloring, it should be fine.

  • shushilover

    hi, where i live they dont sell buttermilk, what do i use instead?

  • annieseats

    Please see the FAQ page. Thanks!

  • Bridget

    I cheated and used a cake mix recipe for the actual cookie part, but used your filling recipe and YUM! I made these for a kids’ Halloween party (75 kids!) so I tinted it orange and used Halloween sprinkles around the sides. Adorable.

  • Betty VanDemark

    We did it! We had a few lessons learned (I poured the butter milk in cold and it caused the butter to separate. Had to warm up the mixing bowl in a bath of hot water, but it all mixed back up together. Once we poured the cocoa mix in it was beautiful. Then we didn’t have parchment paper so I tried using my stone baking pan. Worked ok, but hard to get cookies off of. So hubby ran to store (12 miles away) and bought some parchment paper for us. MUCH BETTER!