A cross between a cake and a soft sandwich cookie, these chocolate whoopie pies are amazing, intense but tender, sweet but not so much, depending on the filling. They are very easy to make, and the batter can be kept in the fridge for 2 days before baking.
These might be the perfect answer if you can't decide between chocolate cake and soft, thick chocolate cookies.
They are sweet sandwiches made of soft, cakey cookies, and they're called pies, so there's that. Mysteries of the kitchen.
It's like eating only the top of a crusty chocolate cake with just a little crumb, the one you sometimes have to cut away to get rid of the dome before filling it. Or a cupcake with filling in the middle.
Well, that is my favorite part by far. And I'm sure many others agree.
Chocolate is the traditional whoopee pie flavor, and it's so popular that I developed and added two more: pumpkin whoopies, which are one of my favorite Fall bakes, and red velvet whoopie pies.
- Cass ⭐️⭐️⭐️⭐️⭐️
ABSOLUTELY EXCELLENT recipe! I am a pro baker, and this is so easy, and it rocks!
- Louanna ⭐️⭐️⭐️⭐️⭐️
Very good! We love that it makes a small amount. Thank you for sharing!
Testing Notes
The consistency of the batter is crucial for a good whoopie pie that holds its shape and doesn't go flat. Too much liquid, for example, and the batter will be too thin and spread too quickly when baking. This recipe today makes beautifully plump cookies.
The chocolate batter needs refrigeration time before baking, so plan for it.
For the freshest cakes, eat them within a day of making them. After that, keep them in an airtight container. If you fill them as you plan to eat them (a few hours ahead at the most), they will last longer without becoming soggy. They usually keep well for 2 days at room temperature and up to 1 week refrigerated. Always covered to prevent dryness.
Make ahead: the soft cookies keep in an airtight container or jar for a few days without the filling. You can also freeze them for a month, always well-wrapped. Be careful not to smash them.
Variations: after assembling the sandwich cookies, roll them in mini chocolate chips to cover the exposed cream filling.
Ingredients
- Cocoa powder: Always use unsweetened cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade Oreo cookies known as dark or black cocoa powder).
- Vegetable oil: I use sunflower oil, but canola also works. Coconut oil can be used, and it will sometimes add a slightly different flavor.
- Baking soda: Make sure it's not expired.
- Coffee: Use a powder like instant coffee or coffee extract; they round up the chocolate flavor wonderfully, but the cookies will not have a coffee flavor.
How to make whoopie pies
You need a large bowl and an electric mixer, and the dough comes together in 5 minutes. There is a refrigeration time, so plan for that part.
Chocolate cookie dough
Scoop portions of the chocolate dough onto a parchment-lined cookie sheet.
Make sure there's space between them as they expand during baking.
Baking
Bake until cracked and dry but still soft. Don't overbake them.
Cream cheese filling
I use a classic but thick cream cheese filling. Unsalted butter works best, but if you like an extra kick from some salt, you can use salted butter.
How much filling? That's up to you! I find that 2 teaspoons are enough for me, but I have friends who pile one or two tablespoons. So let your sweet tooth decide.
Marshmallow cream filling
Marshmallow fluff is said to be the original filling. I find it sweeter but spongier, making it fun for a kids' party. It can be messier to eat. You can use store-bought marshmallow fluff, marshmallow creme frosting, or make your own fluff.
Fill the cookies
Scoop cream cheese filling onto the flat side of half of the cookies. Top with the remaining cookies and press slightly.
Make the sandwich
Top with the remaining cookies and press slightly. Your chocolate whoopie pies are ready to be eaten!
Other fillings
Buttercream is also an excellent choice. You can use the regular type or flavored, like this white chocolate buttercream. Also, for a fun twist, adapt it to different celebrations or holidays by coloring the cream as we do for these Easter cupcakes or the fun, orange Halloween whoopies.
Dulce de leche: I'm a huge, raving fan of this caramel-like spread. Being from Argentina, that is no surprise. You can buy it online. My favorite brands for this are dulce de leche Vacalin repostero. The flavor combination with chocolate is phenomenal.
Chocolate fillings: if you're a huge fan of chocolate on chocolate, you can use the 5-minute chocolate frosting, which is pretty sweet, or the chocolate peanut butter frosting as a filling.
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Chocolate Whoopie Pies (easy old-fashioned recipe)
Ingredients
For the soft chocolate cookies:
- 3 tablespoons unsalted butter, at room temperature
- 3 tablespoons oil
- ½ cup brown sugar
- 1 egg, at room temperature
- 1 teaspoon pure vanilla extract or paste
- 1 teaspoon instant coffee powder or ½ teaspoon coffee extract
- ¾ cup all-purpose or cake flour
- ⅓ cup unsweetened cocoa powder, I use Dutch-processed
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the filling:
- 2 tablespoons cream cheese, at room temperature
- 1 tablespoon unsalted butter, at room temperature
- 1 to 1 ½ cups powdered sugar
Instructions
For the soft chocolate cookies:
- Beat 3 tablespoons unsalted butter, soft, with 3 tablespoons oil and ½ cup brown sugar in a bowl for about 1 minute.
- Add 1 egg, 1 teaspoon pure vanilla extract or paste, and 1 teaspoon instant coffee powder or ½ teaspoon coffee extract and mix until well integrated.
- Sift ⅓ cup unsweetened cocoa powder over this mixture and mix.
- Add the sifted ¾ cup all-purpose or cake flour, ½ teaspoon baking soda, and ¼ teaspoon salt in 2 parts. Integrate well, but don't overbeat at this point; only mix to incorporate because the cakes will be tough if beaten too much. If using an electric mixer, mix at low speed.
- Cover the bowl and refrigerate for about 2 hours, until firm enough to scoop.
- Preheat oven to 350°F (180°C).
- Line a cookie sheet with parchment paper.
- Scoop portions of chocolate dough and place them on the prepared baking sheet an inch or two apart as they expand during baking. I use a cookie scoop to make even cookies.
- Bake for 12 to 15 minutes, until crackled, dry, and still slightly soft when barely pressed.
- Let cool completely on a wire rack and fill.
- Keep at room temperature for a day or two if you want, or put in airtight containers. You can also store the whoopies without filling for a few days and fill when ready to eat.
For the filling:
- Mix 1 tablespoon unsalted butter and 2 tablespoons cream cheese, both softened, until creamy and smooth.
- Add 1 cup powdered sugar little by little until it is very thick. Add more sugar if you want a thicker mixture. You might not need to use the whole 1 ½ cups.
Assembly:
- Place a teaspoon or two of filling on the flat side of half of the cookies. Spread lightly without reaching the edges. Top with the second cookie and press lightly to the filling spreads and fills the whole cookie.
Louanna says
Very good! We love that it makes a small amount. Thank you for sharing!
Roselynn says
I grew up in Maine. Sorry, but these are not Whoopie Pies. The filling is all wrong.
Connie says
What size scoop did you use?
Paula Montenegro says
Hi Connie, it's 1,57 inches (4 cm). It's the small one of this set of 3 cookie scoops.
Cass says
ABSOLUTELY EXCELLENT recipe! I am a pro baker and this is so easy and it rocks!
Paula Montenegro says
SO happy to hear that Cass! Have a great week!
Cass says
Do you have a recipe for a vanilla one?
Paula Montenegro says
No, I don't Cass, but I'll start to think about posting one.
Belinda says
Recipe for choco whoopies. In ingred you have baking soda, in instructions you have baking powder! Which is correct?
Paula Montenegro says
Hi Belinda! It's 1/2 teaspoon baking soda.
Melanie C says
I love this! And I know how you feel about the tops of the cake layers that you cut off... that's my favorite part too, lol!! I'm definitely going to be baking these tomorrow (for my birthday!)
Sandhya Ramakrishnan says
These whoopie pies are just spot on! Love your video tutorial and it was so helpful. I am soon going to to try some with the dulce de leche filling.
Uma Srinivas says
Such a mouthwatering Pies! Looks so yummy and perfect for kids' parties. Love to try this whoopie soon...
Heidy says
Your Whoopie Pies Recipe reminds me of wonderful childhood memories where I didn't have to worry about calories or my waistline, lol! I came across the Whoopie Pies Recipe on Pinterest and decided to make it for the kids. I will let you know how it turns out!!!
Paula Montenegro says
Definitely more carefree times lol!
Home Cooked Harvest says
Oh, I am definitely gonna have to make this one for my kids asap! Not sure how I am going to decide between that cream cheese frosting or that dulce de leche!!
Candice says
The perfect whoopie pie recipe!! I love them, but had never made them before. These came out just the way I had hoped. Thanks for the recipe!
Paula Montenegro says
Happy to hear that!
Amy Liu Dong says
This looks easy and delicious, will definitely be making this today for my kids and I am sure they will like it.
FOODHEAL says
Now you just made me hungry and want to bite on these whoopies. They look soft and generous. Thank you for the videos, really helpful!
Ramona says
I've never tried or made whoopie pies and now I am inspired to try them out and make them for my family as a dessert! they look so cute and delicious and seem like the perfect treat. Thank you for sharing this recipe, I cant wait to give them a go!
Holly says
I can't think of a better compromise between a cookie and a cake! These look so tempting and I know my family will enjoy them.
Sharon says
These whoopie pies are not only easy to make but they are fun to eat! Great to make with kids.
angiesrecipes says
You are one of my favourite bakers 🙂 These whoopie pies look marvelous. Save me one with dulce de leche please!