Whoopie Pies are soft sandwich cookies with a cake-like texture. These chocolate treats are amazing and filled with marshmallow cream.
Specifically made for the holidays, these chocolate whoopie pies are filled with peppermint marshmallow creme filling.
Why You'll Love These Chocolate Whoopie Pies
- Rich Chocolate Flavor: These whoopie pies are packed with chocolatey goodness. The cocoa in the batter gives them a rich taste that chocolate lovers will love.
- Filling Options: You can fill your whoopie pies with the classic whoopie filling, make a buttercream filling, or add peppermint to make them festive for Christmas.
- Soft and Moist: The texture is incredibly soft and moist, making every bite melt in your mouth.
Ingredients in Whoopie Pies
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- salt
- unsalted butter
- dark brown sugar (packed)
- egg
- vanilla extract
- whole milk
Ingredients in Whoopie Pie Filling
- marshmallow fluff
- confectioners' sugar
- unsalted butter
- vanilla extract
- tablespoon milk
Add peppermint extract to make peppermint whoopie pies and crushed candy canes for garnish.
How to Make Christmas Whoopie Pies
Here are the step-by-step instructions for making delicious whoopie pies:
1. Preheat the oven to 375ºF and line two cookie sheets with parchment paper.
- In a medium bowl, combine the all purpose flour, cocoa powder, baking soda, and salt. Whisk together and set aside.
- Combine the butter and brown sugar in a large mixing bowl of an electric mixer with a paddle attachment. Beat on low speed until combined, then increase the speed to medium and beat for 3 minutes or until fluffy and smooth.
- While continuing to beat, add the egg and vanilla extract and beat for an additional 2 minutes.
- Divide the dry ingredients in half and add one-half of the flour and one-half of the milk to the mixing bowl. Mix on low speed until completely combined, then scrape down the sides of the bowl with a rubber spatula.
- Add the remaining flour and milk, and beat until all ingredients are fully mixed.
- Use a #70 cookie scoop or roll by 1 tablespoon to measure the dough into balls and place them three inches apart on prepared cookie sheets.
- Bake for 10 minutes, one sheet at a time.
- Allow the cookies to cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
For the whoopie pie filling:
- In a mixing bowl with an electric mixer and a paddle attachment, combine powdered sugar and butter.
- Start on low speed and beat in the marshmallow fluff. Gradually increase to medium for one minute.
- Then, increase to high speed and beat in vanilla, peppermint extract for three minutes. Scrape the bottom of the bowl to mix the filling evenly.
Assembling the whoopie pies:
- Flip each half of the whoopie pies so the flat side is facing up.
- Fill a pastry bag fitted with a large round tip with the marshmallow filling mixture.
- Pipe the filling onto the flat side of one half of the whoopie pie, starting from the outside edge and working in a circular motion toward the center.
- Place the second half of the whoopie pie, flat side down, on top of the filling.
- Repeat with the remaining whoopie pies.
TIP
Wrap each whoopie pie in plastic wrap or cellophane bags for bake sales or gifting.
How to Decorate Whoopie Pies for Christmas
- Melt chocolate chips and drizzle the finished whoopie pies. Garnish with crushed peppermint.
- Another delicious whoopie pie recipe is the Red Velvet Whoopie Pies, perfect for the holiday season, with a creamy cream cheese frosting filling.
Tips for Making Chocolate Whoopie Pies
- Avoid overmixing: Be gentle when mixing. Overmixing can result in dense rather than fluffy cookies.
- Cooling Time: Let the cookies cool completely before adding the filling. This prevents the filling from melting.
- Perfect Size Cookies: Use a cookie scoop for evenly-sized cookies. This ensures uniform baking.
- Chill the Filling: Refrigerate the filling briefly to help it set. This makes it easier to work with and avoids a runny texture.
How to Store Chocolate Whoopie Pies
To keep your chocolate whoopie pies fresh, you need to store them properly. There are a few methods you can use, depending on how long you plan to keep them.
Short-Term Storage: For a day or two, place them in an airtight container. If you don't have an airtight container, you can use a Ziploc bag.
Long-Term Storage: If you want to store them longer, freeze them. Place each whoopie pie in a Ziploc bag and seal it tightly. Then, put the bag in an airtight container or another large freezer bag. This keeps air out and prevents freezer burn.
Freezing Tips: Store the assembled chocolate whoopie pies in an airtight container in a single layer. They can stay good for up to 2-3 months in the freezer.
Other Christmas Recipes
These Christmas Sugar Cookies are a Christmas classic!
📖 Recipe
Chocolate Whoopie Pies
Ingredients
Whoopie Pies
- 1 ⅔ cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter
- ½ cup dark brown sugar - packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
Whoopie Pie Filling
- 8 ounces marshmallow fluff
- ½ cup unsalted butter
- 2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract - if using
- 1 tablespoon milk - as needed
Instructions
Whoopie Pie Directions
- 1. Preheat the oven to 375ºF and line two cookie sheets with parchment paper.
- In a medium bowl, combine the all purpose flour, cocoa powder, baking soda, and salt. Whisk together and set aside.
- 2. In a large mixing bowl of an electric mixer with a paddle attachment, combine the butter and brown sugar. Beat on low speed until combined, then increase the speed to medium and beat for 3 minutes or until fluffy and smooth.
- 3. While continuing to beat, add the egg and vanilla extract and beat for an additional 2 minutes.
- 4. Divide the dry ingredients in half and add one half of the flour and one half of the milk to the mixing bowl. Mix on low speed until completely combined, then scrape down the sides of the bowl with a rubber spatula.
- 5. Add the remaining flour and milk, and beat until all ingredients are fully mixed.
- 6. Use a #70 cookie scoop or roll by 1 tablespoon to measure the dough into balls and place them three inches apart on prepared cookie sheets.
- Bake for 10 minutes, one sheet at a time.
- Allow the cookies to cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
For the whoopie pie filling:
- 1. In a mixing bowl with an electric mixer and a paddle attachment, combine powdered sugar and butter. Start on low speed and beat in the marshmallow fluff, and gradually increase to medium for one minute, then, to high speed, beat in the heavy cream, vanilla, peppermint extract (if using), and salt for 3 minutes. Ensure to scrape the bottom of the bowl to mix the filling evenly.
Assembling the whoopie pies:
- 1. Flip each half of the whoopie pies so the flat side is facing up.
- 2. Fill a pastry bag fitted with a large round tip with the marshmallow filling mixture.
- 3. Pipe the filling onto the flat side of one half of the whoopie pie, starting from the outside edge and working in a circular motion toward the center.
- 4. Place the second half of the whoopie pie, flat side down, on top of the filling.
- 5. Repeat with the remaining whoopie pies.
How to Decorate Whoopie Pies for Christmas
- Melt ½ cup of chocolate chips and drizzle the finished whoopie pies with a piping bottle. Garnish with crushed candy canes or peppermint candies.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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