Deliciously soft and chewy Chocolate Marshmallow Whoopie Pies filled to the brim with homemade marshmallow fluff. These chocolate cake-like cookies make for a delicious dessert.
Cake + cookie = whoopie pies ❤️
Meet my new favourite thing -> Chocolate Marshmallow Whoopie Pies. These gorgeous cake-like cookies are light and tender and sandwiched together with sticky marshmallow fluff that’s made completely from scratch.
They’re soft, sweet and altogether irresistible.
Have you ever had a whoopie pie before? I adore them. They’re part cake, part cookie, and you get two-in-one. And don’t even get me started on that marshmallow filling.
I first discovered marshmallow fluff in America and I’ve been obsessed with it ever since. It’s hard to find here in Australia, but now you can make your own from scratch. And to be honest, it tastes even better than the store bought stuff. I could eat it for days.
Of course, if you are running short on time, you could stuff these Chocolate Marshmallow Whoopie Pies with anything. I’ve filled them with chocolate frosting, peanut butter buttercream or even cream cheese frosting.
Whether you’re looking for a sweet dessert, a bite-sized sweet or a lunchbox treat, these Chocolate Whoopie Pies are for you.
TIPS FOR MAKING CHOCOLATE WHOOPIE PIES
- Whoopie pies are made from cake batter. So once you make the chocolate batter, you will need to place it in the freezer for at least 30 minutes to firm up slightly. This will help bake thick and fluffy whoopie pies. Otherwise they will be flat and thin and spread too much in the oven.
- I find it easiest to scoop out the batter using a cookie scoop. Use roughly 1.5 tablespoons of cake batter for each cookie. Leave room between each one as they will spread out as they bake.
- These cookie will only take around 10 minutes to make. Move them to a wire rack to cool completely before filling with marshmallow fluff.
HOW TO MAKE HOMEMADE MARSHMALLOW FLUFF
- You will need an electric mixer, a stove and a candy thermometer to make this marshmallow fluff. If you are short on time, you can buy pre-made marshmallow fluff (it is hard to find in Australia but it is around) but trust me, the homemade kind tastes AMAZING.
- Start by adding your egg whites, sugar and cream of tartar to a bowl and whisk together. Place on top of a saucepan that’s filled with a few inches of water but make sure the bottom of the bowl does NOT touch the water below.
- Heat the egg white mixture on a medium heat while whisking constantly. The sugar will dissolve and it will start to get thicker and creamier. Use your candy thermometer to check the temperature of the egg white. Once it gets to 50C (120F), remove from heat. It should take around 5 minutes.
- Immediately transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Start whisking on a medium speed until mixture turns thick, white and glossy. It will take around 5 minutes. Add a dash of vanilla.
- Now your marshmallow fluff is good to go! Use it in your whoopie pies, or as a filling or frosting for cupcakes or cakes.
Homemade chocolate whoopie pies sandwiched together with marshmallow filling.
Chocolate whoopie pies
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 135 grams (3/4 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 245 grams (1 and 3/4 cups) plain flour or all purpose
- 40 grams (1/2 cup) cocoa powder
- 180 ml (3/4 cup) buttermilk
- 4 egg whites
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Chocolate whoopie pies
In a large mixing bowl, beat butter and sugars with an electric mixer on medium speed until pale and creamy. Add egg and vanilla and beat until combined.
Sift in the baking soda, plain flour and cocoa powder. Add half the buttermilk and beat briefly, before adding the rest of the buttermilk. Beat until the mixture is combined and smooth, it will be quite wet – similar to cake batter.
Cover the batter with plastic wrap and pop into the freezer for at least 30 minutes. This will help firm up the mixture.
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two oven trays with baking paper. Use a cookie scoop to spoon out cookies (approximately 1.5 tablespoons each) onto prepared trays, leaving space for them to spread out when cooking.
Bake for approximately 10 minutes. Leave them to cool for a few minutes and then transfer the cookies onto a wire rack to cool completely.
- Marshmallow filling
Fill a medium saucepan with a few inches of water and pop on a medium heat. In a heatproof bowl, add eggs whites, sugar and cream of tartar. Whisk together.
- Pop the bowl over the top of the saucepan, ensuring the bottom of the bowl does not touch the water below. Whisk gently as you slowly heat the egg whites.
- Use a candy thermometer, to heat the egg whites to 65 C (150 F) – should be around 5-6 minutes or so.
- Remove bowl from the saucepan and transfer mixture in a large mixing bowl and beat using an electric mixer on medium speed for approximately 5 minutes or until the mixture becomes fluffy, white and glossy. Add vanilla and beat for an additional 30 seconds or so.
- Transfer marshmallow fluff to a piping bag inserted with a large round tip or use small spatula to spread marshmallow filling onto a whoopie pie and sandwich together with another whoopie pie. Repeat with remaining cookies and marshmallow fluff.
This recipe was first published on Sweetest Menu in June 2014.