whoopie pies with marshmallow filling

A whoopie pie is not quite a sandwich cookie, not quite a cake, its a cross between a soft biscuit and a cake. It is made up of two round pieces of soft cookies with a sweet, creamy filling.

Makes about 18 whoopie pies

Preheat oven to 190°C

Line two baking sheets wiht parchment paper

  • 300 g purpose flour
  • 30 g unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 170 g unsalted butter, room temperature
  • 200 g white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 180 ml buttermilk
  • In a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt and set aside

In another bowl beat the butter and sugar until fluffy and smooth. Add the egg and vanilla extract and beat for another 2 minutes.

Add half of the flour mixture and half of the buttermilk to the batter and beat until incorporated. Add the remaining flour mixture and buttermilk and beat until completely combined.

Drop a teaspoon of the batter onto the prepared baking sheets, spacing them at least 5cm apart.

Bake for about 8-10 minutes, or until the pies spring back when pressed gently.

Remove from the oven and transfer to a wire rack to cool completely.

For the marshmallow filling:

  • 250 g unsaltet butter, room temperature
  • 150 g marshmallow fluff
  • 150 g confectioners sugar
  • 2 teaspoon vanilla extract

Beat the butter until smooth and creamy. Add the marshmallow fluff, confectioners sugar and vanilla extract and beat until smooth and fluffy.

Take one cookie and spread a heaping teaspoon of the filling on the flat side of the cookie. Top with another cookie.

The assembled cookies can be stored, covered, in the refrigerator for several days.


Published by


Bridget's Bakery Blog

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