Whoopie Pie
Two dome-shaped cocoa cake cookies sandwich a generous swirl of marshmallow cream, creating an American classic that straddles the line between cookie and cake. The cookies are thicker and softer than standard drop cookies, with a moist, cakey crumb that yields gently when bitten. Cocoa provides a mild bitterness that grounds the filling, while the marshmallow cream is airy, sweet, and slightly sticky. Spacing the batter mounds well apart on the baking sheet is important, as they spread during baking into the flat, round shape that defines a whoopie pie. Filling must wait until the cookies are completely cool; warm cookies melt the cream and create a messy result. Matching pairs by size before assembly produces a uniform, professional look. Stored in the refrigerator, the cream firms and seeps into the cookies overnight, producing a denser, fudgier texture that many prefer to the freshly assembled version.
Adjust Servings
Instructions
- 1
Cream butter and sugar, then add egg.
- 2
Add dry ingredients to form a soft batter.
- 3
Pipe rounds onto a tray and bake at 180C for 10-12 minutes.
- 4
Cool completely and pipe marshmallow creme on one side.
- 5
Top with another cookie to make sandwiches.
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