Sherry's Whoopie Pies

Indulge your sweet tooth with Sherry's Whoopie Pies—a timeless treat blending rich, cakey chocolate cookies with a cloud-like marshmallow fluff filling. Perfectly soft and decadently sweet, these handheld desserts are a nostalgic favorite for both kids and adults. Made with pantry staples like cocoa powder, butter, and vanilla, the cookies bake up in just 10 minutes, while the marshmallow filling comes together effortlessly for the ultimate creamy contrast. Ideal for bake sales, parties, or a whimsical weeknight dessert, these homemade whoopie pies offer a flawless balance of texture and flavor. Best of all, they can be stored for up to two days, making them as convenient as they are irresistible. Whether you're a seasoned baker or a beginner, this recipe promises to deliver pure joy in every bite!

Nutriscore Rating: 49/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Unsweetened cocoa powder
• 1.5 teaspoons Baking soda
• 0.5 teaspoon Salt
• 1 cup Granulated sugar
• 0.5 cup Light brown sugar
• 0.5 cup Unsalted butter, softened
• 0.25 cup Vegetable oil
• 2 pieces Eggs, large
• 2 teaspoons Vanilla extract
• 1 cup Whole milk
• 1.5 cups Marshmallow fluff
• 1 cup Powdered sugar
• 0.5 cup Shortening
• 1 teaspoon Vanilla extract (for filling)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, use a hand or stand mixer to cream the granulated sugar, light brown sugar, and softened butter until light and fluffy, about 2 minutes.

Step 4

Add the vegetable oil to the butter mixture, followed by the eggs (one at a time), and the vanilla extract, mixing well after each addition.

Step 5

Reduce the mixer speed to low and alternate adding the dry flour mixture and the milk to the wet ingredients, starting and ending with the dry mixture. Mix until just combined. Do not overmix.

Step 6

Using a medium cookie scoop or spoon, drop dollops of batter (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.

Step 7

Bake in the preheated oven for 8–10 minutes, or until the tops spring back when lightly touched. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Step 8

While the cookies are cooling, prepare the filling. In a mixing bowl, beat together the marshmallow fluff, powdered sugar, shortening, and vanilla extract until smooth and fluffy, about 2–3 minutes.

Step 9

Once the cookies are completely cool, spread or pipe a generous amount of filling onto the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich.

Step 10

Repeat with the remaining cookies and filling to assemble all the whoopie pies.

Step 11

Serve immediately or store in an airtight container at room temperature for up to 2 days.

Nutrition Facts

Serving size	(1832.5g)

Amount per serving	% Daily Value*
Calories	6564.7

Total Fat 289.4g	0%
Saturated Fat 114.4g	0%
Polyunsaturated Fat 60.8g
Cholesterol 659.6mg	0%
Sodium 3593.1mg	0%
Total Carbohydrate 1026.0g	0%
Dietary Fiber 70.8g	0%
Total Sugars 649.0g
Protein 81.5g	0%

Vitamin D 187.4IU	0%
Calcium 693.9mg	0%
Iron 42.2mg	0%
Potassium 3646.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 4.6%

Carbs: 58.3%