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Whoopie Pies are an old-time favorite from my childhood. They are definitely regional treats—common in New England.
For those unfamiliar, whoopie pies are homemade chocolate cookie cakes with a creamy vanilla filling. Recipes for whoopie pies vary considerably.
My mom has collected several versions through the years, often using the cake from one recipe and the filling from another to come up with her perfect combination.
Recently putting together a menu for a private baking class, I came across this version of the whoopie pie in Abby Dodge’s great cookbook, The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People.
She calls them three-bite whoopee pies.
Since everything I have made from this book has been great, I knew it would be perfect for my baking class and I was right. The chocolate cake was tender and the filling creamy and not overly sweet. They are a perfect size too—just 3 to 4 bites.
I recently found an even easier vanilla marshmallow cream filling with just 3 ingredients that is super easy to make, so I have substituted it here with great results.
Ingredients
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter
- Sugar
- Vanilla extract
- Low-fat buttermilk
- Light cream cheese
- Marshmallow creme
How to Make Chocolate Whoopie Pies, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Position an oven rack in the center of the oven and preheat the oven to 375F degrees. Line 3 cookie sheets with parchment paper or nonstick baking liners.
Step 3: Make the Chocolate Cookie Cakes: In a medium bowl, combine the flour, cocoa, baking soda, and salt. Whisk until well blended.
Step 4: In a large bowl, combine the butter, sugar, and vanilla with an electric mixer (affiliate link) on medium-high speed until well blended. Pour in about two-thirds of the dry ingredients and mix on low speed just until blended. The mixture will look sandy, with small pebbles of dough. Add the buttermilk and continue mixing just until blended. Pour in the remaining flour mixture and mix just until blended.
Step 5: Using a small ice-cream scoop (about 1-2/3-inches in diameter) or 2 tablespoons, drop 2-tablespoon mounds of the dough onto the prepared cookie sheets, spacing them about 2-inches apart. Bake 1 sheet at a time (make sure to use cooled sheet for the next batch) until the mounds are puffed and a toothpick inserted in the center of 1 mound comes out clean, about 10-11 minutes.
Step 6: Transfer the cookie sheet to a rack and let cool for 5 minutes. Using a spatula, lift the cookie cakes from the sheet onto a rack and let cool completely.
Step 7: Make the Creamy Vanilla Marshmallow Creme: While the chocolate cookie cakes are baking, prepare the filling. In a medium bowl cream cheese, marshmallow cream and vanilla with an electric mixer (affiliate link) on medium speed until well blended and smooth.
Step 8: Cover the bowl with plastic wrap and set the filling aside until the cookie cakes are ready to be assembled. If the filling is very soft, refrigerate it, stirring frequently, until it’s firm enough to hold its shape.
Step 9: Assemble the Whoopie Pies: Arrange half of the cooled chocolate cookie cakes, flat side up, on a work surface. Mound about 1-1/2-tablespoons filling in the center of each. Top with the remaining cookie cakes, rounded side up, and press gently on top until the filling spreads to the edges. Refrigerate until the filling is firm, about 1 hour, or until ready to serve.
How Many Calories and WW Points in Chocolate Whoopie Pies?
According to my calculations, each chocolate whoopee pie has about 115 calories.
To see your personalized WW Points, track this recipe in WW App!
(You must be logged into WW on a smartphone or tablet.)
Old WW plan: 4 PointsPlus
If you have made Old-Fashioned Chocolate Whoopie Pies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Whoopie Pies
Ingredients
Chocolate Cookie Cakes:
- 2 cups all-purpose flour
- 2/3 cup unsweetened natural cocoa powder, sifted if lumpy
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter, at room temperature
- 1 ½ cups sugar
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Vanilla Filling:
- 8 ounces light cream cheese, softened
- 7 ounces marshmallow cream
- 1 ½ teaspoons vanilla extract
Instructions
- To Make The Chocolate Cookie Cakes
- Position an oven rack in the center of the oven and preheat the oven to 375F degrees. Line 3 cookie sheets with parchment paper or nonstick baking liners.
- In a medium bowl, combine the flour, cocoa, baking soda, and salt. Whisk until well blended.
- In a large bowl, combine the butter, sugar, and vanilla with an electric mixer on medium-high speed until well blended. Pour in about two-thirds of the dry ingredients and mix on low speed just until blended. The mixture will look sandy, with small pebbles of dough. Add the buttermilk and continue mixing just until blended. Pour in the remaining flour mixture and mix just until blended.
- Using a small ice-cream scoop (about 1-2/3-inches in diameter) or 2 tablespoons, drop 2-tablespoon mounds of the dough onto the prepared cookie sheets, spacing them about 2-inches apart. Bake 1 sheet at a time (make sure to use cooled sheet for the next batch) until the mounds are puffed and a toothpick inserted in the center of 1 mound comes out clean, about 10-11 minutes.
- Transfer the cookie sheet to a rack and let cool for 5 minutes. Using a spatula, lift the cookie cakes from the sheet onto a rack and let cool completely.
- To Make The Creamy Vanilla Marshmallow Filling
- While the chocolate cookie cakes are baking, prepare the filling. In a medium bowl cream cheese, marshmallow cream and vanilla with an electric mixer on medium speed until well blended and smooth.
- Cover the bowl with plastic wrap and set the filling aside until the cookie cakes are ready to be assembled. If the filling is very soft, refrigerate it, stirring frequently, until it’s firm enough to hold its shape.
- To Assemble The Whoopie Pies
- Arrange half of the cooled chocolate cookie cakes, flat side up, on a work surface. Mound about 1-1/2-tablespoons filling in the center of each. Top with the remaining cookie cakes, rounded side up, and press gently on top until the filling spreads to the edges. Refrigerate until the filling is firm, about 1 hour, or until ready to serve.
Notes
(You must be logged into WW on a smartphone or tablet. Old WW Points: 7 PointsPlus
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People
More WW Friendly Desserts
- Copycat Mallomars (Chocolate Marshmallow Fluff Cookies)
- Frozen Graham Cracker Sandwiches
- Almost Sugar-Free Chocolate Cake Mix Cookies
- Vitalicious Chocolate Whoopie Pies
