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.
We love this recipe for traditional whoopie pies so much that we added two more: pumpkin whoopie pies, and red velvet whoopies.
It's like eating only the top of a crusty cake with just a little crumb, the one you sometimes have to cut away to get rid of the dome that forms to have a flatter cake layer.
Well, that is my favorite part by far. And I'm sure many others agree.
What are whoopie pies?
They are sweet sandwiches made of a very soft, moist cake-like batter, that is neither a cake nor a soft cookie. And they're called pies, so there's that.
They're said to have originated among the Amish, and the first ones sold commercially were in a bakery in Maine filled with marshmallow cream, so many people refer to them as Maine whoopie pies.
The filling is usually cream cheese frosting, the one used in homemade carrot cake recipes but firmer. You can use others, such as ganache, buttercream, peanut butter, or dulce de leche.
These might be the perfect answer if you can't decide between chocolate cake and soft, thick chocolate cookies.
Whoopie pies ingredients
- Cocoa powder: the better the cocoa, the better the flavor of these soft cookies. Always use unsweetened like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural 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 cocoa powder).
- Brown sugar: light or dark.
- Vegetable oil: we use sunflower oil, but coconut oil, canola and other neutral oils work.
- Unsalted butter.
- Flour: all-purpose or cake flour, both work.
- Baking soda: make sure it's not expired.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
- Coffee: use a powder like instant coffee or coffee extract, they round up the chocolate flavor wonderfully but they don't have a coffee flavor.
Cream cheese filling
The traditional one is a very thick cream cheese filling, but I also use dulce de leche. The flavor combination of the latter with the chocolate is phenomenal.
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.
- Cream cheese: the regular type, full-fat cream cheese is needed for consistency and creaminess. I always use Philadelphia original cream cheese, but other premium brands work fine.
- Butter: unsalted works best, but if you like an extra kick from some salt you can use salted butter.
- Powdered sugar: also called confectioners or icing sugar, you can easily buy it online and there's no alternative. Domino powdered sugar is a very popular one.
Marshmallow filling
Marshmallow fluff is another traditional whoopie pie filling. It's said to be the original filling.
In my opinion it's sweeter but spongier, making it fun for a kids' party or outside gathering. It can be messier to eat.
You can use store-bought marshmallow fluff, marshmallow creme frosting, or make your own fluff.
How to make whoopie pies
This recipe is super easy to make.
You need a large bowl and an electric mixer. The dough comes together in 5 minutes. There is a refrigeration time, so plan for that part.
Scoop portions of the chocolate dough on a parchment-lined cookie sheet.
Make sure there's space between them. Bake until cracked and dry but still soft.
Scoop cream cheese filling on half of the cookies. Top with the remaining cookies.
Finished chocolate whoopie pies ready to be eaten!
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Dulce de leche filling
I'm a huge, raving fan of dulce de leche. Being from Argentina, that is no surprise. I make it myself and have two or three different brands at home.
I already know how amazing the combination is, as explained in the Chocolate Meringue Birthday Cake. So, of course, my first thought was to fill the whoopie pies with it. The result is phenomenal, and you should try it if you can!
You can buy it online. My favorite brands for this are dulce de leche Vacalin repostero and Veronica dulce de leche repostero.
They are filled with marshmallow fluff or cream cheese frosting (used for carrot cakes and the hummingbird cake recipe). Buttercream is also an alternative. Nowadays, you can also find unique fillings like dulce de leche or peanut butter.
The consistency of the batter is crucial for a good whoopie pie that holds its shape, which depends on the recipe. Too much liquid, for example, and the batter will be too thin and spread too quickly when baking. This recipe today makes perfectly plump and moist whoopie pies.
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.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Chocolate fillings: if you're a huge fan of chocolate, you can use the 5-minute chocolate frosting or the chocolate peanut butter frosting as a filling.
- Storing: 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. You can also store filled whoopies, but they will turn softer faster due to the moisture in the filling.
- Variations: after assembling the sandwich cookies, roll them in mini chocolate chips to cover the exposed filling.
Related recipes you might like:
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Classic Chocolate Whoopie Pies (easy old-fashioned recipe)
A cross between a cake and a soft cookie, these chocolate whoopies 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.
- Total Time: 30 minutes
- Yield: 10 whoopie pies
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
- ½ cup unsweetened cocoa powder
- 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 butter with sugar and oil in a bowl for about 1 minute.
- Add egg, vanilla, and coffee and mix until well integrated.
- Sift the cocoa powder over this mixture and mix.
- Add sifted flour, baking soda, and 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 hand 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 with an inch or two of separation between them. I use a small or medium cookie scoop at the most as they grow quite a bit during baking.
- 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 butter and cheese until creamy and smooth.
- Add 1 cup of 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.
Notes
- Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Storing: the soft cookies keep for a few days in an airtight container or jar. You can also freeze them for a month, always well wrapped. Be careful not to smash them. You can also store filled whoopies but they will turn softer faster due to the moisture of the filling.
- Cocoa powder: the better the cocoa the better the flavor of these soft cookies/cakes. Always use unsweetened like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural 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 cocoa powder).
- Fillings: cream cheese frosting and marshmallow creme filling (or marshmallow fluff) are the popular ones, but dulce de leche and peanut butter pair fantastically. My favorite brands for this are dulce de leche Vacalin repostero and Veronica dulce de leche repostero. If you're a huge fan of chocolate you can use the 5-minute chocolate frosting or the chocolate peanut butter frosting as a filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Keywords: chocolate whoopie pies
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.
★★★★★