Whoopie pies are a delightful sandwich cookie confection that look very impressive but are actually incredibly easy to make. You can make whoopie pies in all different flavors- from lemon to lavender, key lime to vanilla!- but I prefer the chocolate version here. Feel free to experiment with different filling and flavor combinations!
There is a whoopie pie tray that makes baking these cookies a breeze, as they all come out beautifully uniform; however, you can use a plain ol’ cookie sheet and still make them just fine. Just be sure to scoop equal amounts of batter each time to encourage consistency. Your whoopie pies will look much cuter if they fit together (but they taste delicious even if they don’t!).
For the cookies, you will need:
½ cup baking cocoa powder
2 cups all purpose flour
½ teaspoon baking powder
1 ½ teaspoons baking soda
Pinch of salt
½ cup vegetable shortening at room temperature
1 cup granulated white sugar
1 whole egg
1 cup whole milk (can be substituted for cream)
2 teaspoons vanilla extract
For the filling:
8 ounces marshmallow fluff
1 cup powdered sugar
Splash of vanilla extract
Splash of milk
2 tablespoons butter at room temperature
½ cup chocolate chips (I used semi-sweet but any kind will work)
Preheat the oven to 375 degrees. Line your cookie sheet with parchment paper. Mix together cocoa powder, flour, baking powder, baking soda, and salt. Add shortening and combine. Add sugar and egg. Add milk and vanilla extract until everything is incorporated. Scoop evenly onto cookie sheet and bake 15-20 minutes (check at 18 minutes with a toothpick- baking times will vary based on size).
In a stand mixer, beat together marshmallow fluff, vanilla, milk, and butter. Slowly add in powdered sugar, one spoonful at a time until incorporated. Add in chocolate chips until just folded in.
When cookies have cooled completely, spread filling between two cookies and serve immediately.
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