Whoopie Pies fascinate me! They take me back to my childhood and Oreos, my favorite crème-filled cookies as well as reminding me of Moon Pies. Usually composed of two round mound-shaped pieces of a cake-like cookie, Whoopie Pies have a sweet, creamy filling or frosting sandwiched between them. I understand that in some areas of the country Whoopie Pies are called BFO’s, an acronym for Big Fat Oreos!
The soft cookies are often chocolate but they may also be pumpkin or gingerbread, especially around the holidays. Chocolate Marshmallow Whoopie Pies have the traditional chocolate cookies with a filling made of marshmallow fluff, butter and powdered sugar.
A Little History
The official state treat of Maine is the Whoopie Pie, where the world’s largest Whoopie Pie, weighting 1062 pounds, was created on March 26, 2011 in South Portland. Pieces of the giant Whoopie Pie were sold, with the resulting funds used to send Whoopie Pies made in Maine to soldiers serving overseas. Maine has had an annual Whoopie Pie Festival since 2009 which is held in the town of Dover-Foxcroft.
Four states claim to be the the birthplace of the Whoopie Pie – Pennsylvania, Maine, Massachusetts and New Hampshire. In Pennsylvania Amish bakers make Whoopie Pies. In Massachusetts a bakery was selling Whoopie Pies in the 1920’s! We may never know exactly who started the whoopie pie craze, but I’m sure glad they did!
The Recipe for Chocolate Marshmallow Whoopie Pies
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick butter (1/2 cup)
- 1 cup brown sugar, packed
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 stick butter, softened (1/2 cup)
- 1 (7.5 oz.) jar marshmallow fluff
- 2 teaspoons vanilla extract
- 1 1/4 cups powdered sugar
- Colored sugars
- In a medium bowl combine flour, cocoa powder, baking powder, baking soda and salt; set aside.
- In a large bowl, cream butter and brown sugar with electric mixer until light and fluffy. Add egg and vanilla extract; mix well.
- Slowly add flour mixture and buttermilk, alternating, beginning and ending with flour mixture.
- Cover dough and chill for at least 30 minutes.
- Heat oven to 350 degrees F.
- Drop dough by rounded tablespoons onto parchment-lined baking sheet, placing cookies 2 inches apart.
- Bake cookies 9 to 12 minutes, or until firm.
- Cool cookies on pan 3 to 5 minutes or until set, then transfer to a wire rack to cool completely.
- In a large bowl, cream together butter, fluff and vanilla extract until light and fluffy.
- Add powdered sugar slowly, mixing well.
- Spread flat side of half of the cookies with heaping tablespoon of filling; top with second cookie to make a sandwich.
- Roll edges in colored granulated sugar. Chill cookies to set filling.
- Bring cookies to room temperature before serving.
- Store unfilled cookies and filling in airtight containers in the refrigerator for up to 1 week and filled cookies for up to 3 days.
If you don’t have any buttermilk available, just add 1 tablespoon of vinegar or lemon juice to 1 scant cup of regular milk, then allow it to sit for a few minutes.
I love using scoops to portion cookies, especially in a sandwich-type cookie where both sides need to be equal.
This recipe may be altered slightly to make Peppermint Whoopie Pies by simply decreasing the vanilla extract in the cookie batter to 1 teaspoon and by adding 1/2 teaspoon peppermint extract to the batter. For more peppermint flavor, roll the completed cookies in crushed peppermint candies instead of colored sugars.
For various holidays or special occasions, use different colors of sugar in which to coat the filling of these cookies. Orange sugar would be great for fall events. If you can’t find the colored sugar that you want, just add a couple of drops of the desired food coloring to some sugar and mix thoroughly.
I hope you find Chocolate Marshmallow Whoopie Pies to be as captivating and delicious as I do! Make some for New Year’s Eve or anytime you want a special treat!
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