Soft, cakey chocolate rounds sandwiched with a thick cream cheese filling, these old-fashioned chocolate whoopie pies are made from scratch with Dutch-process cocoa, buttermilk and oil, so they stay tender for days. The batter needs just a short chill, and they bake in 7 minutes.
Updated October 2026: retested recipe. The original version made something closer to chocolate cake tops sandwiched with filling, and some of you loved it that way. But when I retested it due to readers' comments, the results weren't consistent; it worked beautifully for some of you and was crumbly and dry for others. So I rebuilt the batter to give soft, domed, classic whoopie pies every time: buttermilk for tenderness, oil so they stay soft, a short chill, and a thick cream cheese filling. Made the original and want it back? Here's the original whoopie pie recipe as a printable PDF.
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 shiny chocolate cake with just a little crumb, the one you sometimes have to cut away to get rid of the dome before filling it. Well, that is my favorite part of the cake, so I'm not complaining. Or the leftover cake when you scoop a cupcake to fill it.
Depending on where you grew up, you may know them as gobs, which is what they're called in western Pennsylvania. Maine made the whoopie pie its official state treat, and Pennsylvania's Amish bakers claim they invented them. Whatever the name, it's the same soft chocolate sandwich.
Chocolate is the traditional whoopie pie flavor, and it's so popular that I developed and added two more: pumpkin whoopies, which are one of my favorite Fall bakes of all time, and red velvet whoopie pies.
Testing Notes
Paula's baking tips that make a difference.
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.
Don't use large cookie scoops or your rounds will be too large. With cookies, I always recommend a test bake so you get a feel for how they expand and the thickness after baking.
For the freshest cakes, eat them within a day of making them. If you fill them as you plan to eat them (a few hours ahead), they will last longer without becoming soggy. Keep them refrigerated once filled; best within 2 to 3 days. I recommend eating them at room temperature.
Ingredients
- Always use unsweetened cocoa powder. Don't use black cocoa (the one for homemade Oreo cookies); it's too intense here.
- Vegetable oil: I use sunflower oil, but canola also works.
- Baking soda: Make sure it's not expired.
- Buttermilk: keeps the crumb tender and soft. Use it at room temperature.
- Granulated and light brown sugar: the white sugar keeps them light; the brown sugar adds moisture and a caramel note.
FAQ
You can. Use the recipe for my chocolate cake mix cookies. Quick and easy whoopie pies.
Usually the batter wasn't chilled, it was baked on a dark pan, or it went into the oven too warm from sitting on the counter between batches. Chill the batter, use light-colored sheets, and keep the bowl in the fridge between batches. Individual soft rounds for whoopie pies look flat (and in a way they are), until you sandwich them with the filling and take a bite. Thicker cookies will throw off the ratio.
Unfilled, a few days in an airtight container. Filled, keep them in the fridge in an airtight container. They're best within 2 to 3 days.
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. It's soft and you'll feel it won't work, but it will.
Make sure there's space between them as they expand a lot during baking.
Baking
Bake until dry but still soft. I use a small (1.5 tablespoons) cookie scoop, and mine take 7 minutes. They're quick to bake. Don't overbake them.
Cream cheese whoopie pie filling
If you want whoopie pie filling without fluff or without marshmallow cream, use a classic but thick cream cheese filling. It's the one I use. Unsalted butter works best, but if you like an extra kick from some salt, go ahead with 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 fluff filling
Marshmallow fluff is said to be the original filling. I find it sweeter and 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.
Don't fill all the way to the edges, as the filling will spread when you add the second cookie on top.
Make the sandwich
Top with the remaining cookies and press slightly so the filling evens out to the edges. Your chocolate whoopie pies are ready!
More whoopie pie filling ideas
- Flavored cheese frosting, like this cinnamon cream cheese frosting.
- 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 brand is 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 with Cream Cheese Filling
Ingredients
For the soft chocolate cookies:
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ⅓ cup buttermilk, at room temperature
- ¼ cup sunflower oil, or canola oil
- 3 large eggs, at room temperature
- 2 cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the cream cheese filling:
- ½ cup unsalted butter, softened but not greasy
- 4 ounces cream cheese, softened but still cool
- 3 cups powdered sugar, plus more as needed
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
Make the chocolate cookies:
- In a large bowl, beat ½ cup granulated sugar, ½ cup packed light brown sugar, ⅓ cup buttermilk, ¼ cup sunflower oil and 3 large eggs for 2 minutes, until smooth and slightly lighter in color.
- Sift 2 cups all-purpose flour, ½ cup Dutch-process cocoa powder, ½ teaspoon baking soda, ½ teaspoon baking powder and ½ teaspoon salt over the egg mixture. Stir until just combined, then stir in 1 teaspoon vanilla extract. Don't overmix.
- Cover and refrigerate the batter for 30 minutes to 2 hours. Near the end of the chill, preheat the oven to 350°F (180°C).
- Scoop the batter onto light-colored baking sheets lined with parchment paper, leaving room (at least 2 inches) between mounds, as they expand a lot during baking. Keep the bowl in the fridge between batches.
- Bake for 7 minutes, until the tops spring back when lightly touched. Let cool for 5 minutes in the pan, and then remove carefully with a spatula. Be gentle as they're soft and fudgy. Cool completely on a wire rack before filling, about 1 hour.
Make the creamy filling:
- Beat the butter until creamy. Add the cream cheese and beat only until smooth; overbeating makes it runny.
- Add the powdered sugar gradually on low speed, then the vanilla and salt. The filling should hold a peak. If it's soft, add powdered sugar 2 tablespoons at a time.
Assemble the whoopie pies:
- Spread or pipe filling on the flat side of half the cookies. Top with the remaining cookies and press gently until the filling reaches the edges.
- Chill for about 20 minutes to set the filling.
- Unfilled cookies keep for a few days in an airtight container, or freeze for a month, well wrapped. Filled pies go in the fridge in an airtight container. In both cases, use parchment between layers if needed.
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!