Chocolate Chip Whoopie Pies
Sweet and soft sandwiches made up of chocolate chip cakes and homemade marshmallow flavored filling.
Servings: 8 cakes
Calories: 454kcal
Equipment
- Large cookie scoop
- big piping bag
Ingredients
The cakes:
- ½ cup unsalted butter, softened
- 1 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup whole milk
- ¾ cup chocolate chips
For the filling:
- 12 tablespoons unsalted butter, softened
- 1 cups powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 cups marshmallow cream (such as Marshmallow fluff brand)
Instructions
To make the cakes:
- Preheat the oven. Preheat the oven to 350°F with two racks positioned in the upper-middle and lower-middle positions. Then, line 2 baking sheets with parchment paper.
- Cream the butter and sugar. Cream the butter and light brown sugar at medium speed in a stand mixer until light and fluffy, for about 5 minutes. Then, beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
- Combine the dry and wet ingredients. Whisk together the flour, baking soda, and salt in a large bowl. On low speed, add the dry ingredients to the butter mixture, ½ cup at a time, alternating with the milk. Begin and end with the flour mixture. Next, stir the chocolate chips by hand or at the lowest mixer speed.
- Portion the batter. Portion the batter onto the prepared baking sheets using a large cookie scoop or 3 tablespoons. Measure out the first portion, then eyeball the rest. Space them about 2 inches apart. You should have 16 cakes.
- Bake the cakes. Bake for 15-18 minutes, rotating the baking sheets halfway through. The cakes are made when a cake tester or toothpick comes out clean, but the cakes should still be soft.
- Cool the cakes. Transfer to a cooling rack and allow them to cool completely.
To make the filling
- Cream the butter and sugar. In a stand mixer, cream the butter and powdered sugar together at medium speed until light and fluffy, about 3-5 minutes. Then, mix in the vanilla extract and salt. Add the marshmallow cream and beat until smooth and fully combined.
To Assemble
- Spread the filling. Spread about ¼ cup of the filling onto the flat side of half of the cakes.
- Make the sandwiches. Place the remaining cakes on top, flat side down, to create sandwiches.
- Serve or store. Serve the whoopie pies immediately. Alternatively, refrigerate in an airtight container for up to 3 days.
Video
Notes
Be sure to use butter and eggs at room temperature before you start mixing. This will help the batter come together smoothly and ensure your cakes have a nice, even texture.
Once you add the dry ingredients, mix just until everything is combined. Mixing too much can make the cakes tough instead of soft and fluffy.
Sifting the flour, baking soda, and salt helps to aerate the dry ingredients, resulting in a lighter, more tender cake.
Make sure to leave at least 2 inches of space between the cakes on the baking sheet to prevent them from spreading into each other.
Make sure the cakes are fully cooled before adding the filling, or the filling will melt and slide off.
After assembling, chill the whoopie pies in the fridge for about 10-15 minutes to help them set and make them easier to handle.
For smaller whoopie pies, scoop out 2 tablespoon-sized cakes for 24 (12 sandwiches).
Nutrition
Calories: 454kcal | Carbohydrates: 101g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 384mg | Potassium: 114mg | Fiber: 1g | Sugar: 68g | Vitamin A: 67IU | Calcium: 59mg | Iron: 2mg