Whoopie Pie
Quick answer
- Total time
- 37 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 6
About this dish
Whoopie pies are assembled by sandwiching marshmallow creme between pairs of round cocoa cookies.
Read more
Cream 120 g softened butter with 160 g sugar for 2 to 3 minutes, stopping once the mixture looks lighter and smooth. Add 1 egg and mix until the base looks even, stopping if it begins to look greasy or separated. Sift together 220 g all purpose flour and 40 g cocoa powder and fold them into the butter mixture only until no dry streaks remain. Pipe the dough into low, round mounds of similar size and leave generous space between them on the tray because they spread during baking. Give the piped rounds 10 to 12 minutes in the 180°C oven. Remove the rounds when their edges are set and the tops return slowly after a light touch. If the centers still look wet, check them again after a little more time in the oven. Let the baked pieces rest briefly on the tray, then cool them completely on a rack. Pair rounds of similar size and turn half of them flat side up. Distribute 150 g marshmallow creme over those flat sides, leaving a small border around each portion. Cover with the matching rounds and press gently only until the filling reaches the edge.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Soften 120 g butter, then beat it with 160 g sugar for 2 to 3 minutes until creamy and lighter.
Add 1 egg and mix until the batter looks even, stopping before it separates or turns greasy.
- 2Heat
Sift 220 g all-purpose flour with 40 g cocoa powder, then add it to the butter mixture.
Fold just until no dry streaks remain; overmixing makes the cake cookies tough instead of soft and cakey.
- 3Finish
Pipe the batter into round mounds on the tray, leaving generous space between each one because they spread.
Keep the mounds fairly low and similar in size so the finished pairs match cleanly after baking.
- 4Heat
Bake in an oven preheated to 180°C for 10 to 12 minutes.
Remove the rounds when the edges are set and the tops return slowly after a light touch. If the centers still look wet, check them again after a little more time.
- 5Heat
Let the cookies rest briefly on the tray, then cool them completely before filling.
Warm cookies melt marshmallow creme, so pair pieces of similar size first and turn half of them flat side up.
- 6Control
Pipe 150 g marshmallow creme onto the flat side of half the cookies, leaving a small border so it does not squeeze out.
Cover with the matching cookies and press gently until the filling reaches the edge.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Beat the softened butter and sugar for 2 to 3 minutes until creamy, then mix in the egg evenly.
- Finish cue
- Fold just until no dry streaks remain; overmixing makes the cake cookies tough instead of soft and cakey.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
37min, 6 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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