Whoopie Pies are two soft, cake-like chocolate cookies sandwiching a cloud of fluffy strawberry buttercream. They vanish from the plate in moments; I made a batch on a rainy afternoon and my daughter declared them her favorite before the frosting had even set. If you enjoy a tender, cakey cookie, these are similar in texture to classic Amish s’mores whoopie pies.
With just two mixing bowls—one for the chocolate cookies and one for the strawberry buttercream—you can assemble a batch of these fun handheld sandwiches in under an hour. They look bakery-fancy but are genuinely simple to prepare.
Whoopie Pies Quick Look
- Prep time: 20 minutes
- Cook time: 17 minutes
- Total time: 37 minutes
- Yields: 6 whoopie pies
- Calories: approximately 938 kcal per serving
- Flavor profile: soft, cakey chocolate cookies with sweet, fluffy strawberry buttercream
- Difficulty: easy—great for bakers of all skill levels
Quick Answer
How do you make Whoopie Pies? Cream softened butter with brown sugar, add egg and vanilla, then combine with dry ingredients and a splash of milk to form a thick chocolate batter. Portion the batter into even mounds and bake until the tops spring back. After the cookies cool, whip a light strawberry buttercream, pipe or spread it onto half the cookies, then sandwich with the remaining cookies for tender, cakey whoopie pies.
Why This Recipe Works
Technique highlights
- Brown sugar keeps them soft. The molasses in brown sugar adds moisture and tenderness so the cookies bake up cakey instead of crisp.
- Unsweetened cocoa builds chocolate depth. Cocoa powder gives a rich, bittersweet chocolate flavor and a deep, dark color.
- Portioning ensures matching pairs. Using a scoop or measuring cup produces evenly sized cookies that pair neatly into sandwiches.
- Don’t overbake. Remove the cookies while their centers still spring back; they firm as they cool, preserving a soft texture.
- Whipped buttercream holds its shape. Beating the frosting until light creates a pipeable, stable filling that keeps its swirl.
Why You’ll Love This Recipe
- Classic, bakery-style cookies with a light fruit-flavored filling that looks impressive but is easy to make.
- Flexible: swap the strawberry filling for marshmallow cream, vanilla buttercream, peanut butter, or fresh fruit variations.
- Minimal cleanup—each component mixes in one bowl, and the pies assemble quickly once cooled.
Key Ingredients
The right combination of ingredients gives these whoopie pies their soft cookie texture and fluffy strawberry filling.
- Cocoa powder: Unsweetened natural or Dutch-processed cocoa adds chocolate flavor and color.
- Brown sugar: Keeps the cookie tender and moist.
- Butter: Softened for creaming in both the cookies and the buttercream.
- Buttermilk or milk: A small amount of liquid produces domed, tender cookies.
- Strawberry buttercream: Confectioners’ sugar whipped with butter, strawberry extract, and a splash of buttermilk for lightness and flavor.
Refer to the recipe card below for exact measurements and full ingredient lists.
Variations and Substitutions
These whoopie pies are easy to adapt—try one of these family-friendly swaps.
- Classic filling: Replace the strawberry buttercream with marshmallow cream for a nostalgic filling.
- Different fruit flavors: Use raspberry or lemon extract, or fold in a few tablespoons of fruit puree.
- Mini version: Scoop smaller portions to make bite-size whoopies; reduce baking time slightly.
- Decorate: Roll the edges in sprinkles or finely chopped nuts for a festive look.
- Extra chocolate: Fold mini chocolate chips into the batter for pockets of melty chocolate.
How to Make Whoopie Pies
- Cream the softened butter and brown sugar together until light and fluffy.
- Beat in egg and vanilla, then add dry ingredients (flour, cocoa, baking soda, baking powder, salt), alternating with the buttermilk until combined.
- Mix just until a smooth, thick batter forms; avoid overmixing to keep the cookies tender.
- Scoop even mounds onto lined baking sheets and bake at 350°F (175°C) for about 11–14 minutes, until the tops spring back. Cool completely on racks.
- Whip butter with powdered sugar, strawberry extract, a touch of vanilla and a splash of buttermilk until pale, light, and fluffy. Add a few drops of pink coloring if desired.
- Pipe or spread the buttercream onto the flat side of half the cookies, then sandwich with the remaining cookies. Chill briefly to set the filling if needed.
Recipe Tips & Tricks
- Soften butter to room temperature for proper creaming and a fluffy frosting.
- Use a cookie scoop for consistent cookie sizes and neat sandwiching.
- Remove cookies from the oven when the tops spring back; they continue to set while cooling.
- Cool cookies completely before filling to prevent melted buttercream.
- Store assembled whoopie pies in a single layer in an airtight container to protect the frosting.
Serving Ideas and Suggestions
These whoopie pies are best served as a casual, handheld dessert alongside a tall glass of cold milk. They work beautifully on party platters, at bake sales, or boxed up for gifts.
For a dessert spread, pair them with fresh berries or a scoop of ice cream for contrast. Leftovers can be wrapped individually for lunchboxes or frozen for longer storage. Thaw overnight in the refrigerator or for an hour at room temperature before serving.
Whoopie Pies FAQs
Whoopie pies are a classic treat made of two soft, cakey cookies sandwiched around a creamy filling. They sit somewhere between a cookie and a mini cake. This version pairs chocolate cookies with a strawberry buttercream.
Store whoopie pies in an airtight container in the refrigerator for up to four days. Keep them in a single layer so the filling retains its shape. Bring to room temperature for a few minutes before serving for the best texture.
Yes. Freeze the filled pies on a tray until solid, then wrap individually and store in a freezer bag for up to two months. Thaw in the fridge overnight or at room temperature for about an hour before serving.
Flat whoopie pies can result from butter that was too warm or batter that was overmixed. Use properly softened (not melted) butter, mix only until combined, and chill scooped batter briefly if your kitchen is very warm.
Other Recommended Whoopie Pie and Cookie Recipes
- Chocolate peppermint whoopie pies
- Pumpkin whoopie pies with marshmallow filling
- Amish s’mores whoopie pies
- Easter sugar sandwich cookies
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Chocolate Whoopie Pies
Two soft, cakey chocolate cookies filled with a fluffy strawberry buttercream make a fun, homemade dessert that’s perfect for sharing.
Ingredients
Whoopie Pies:
- 1 1/4 cups dark brown sugar, packed
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
Strawberry Buttercream:
- 1/2 cup unsalted butter, softened
- 1/8 teaspoon salt
- 3 1/4 cups powdered sugar, sifted
- 1 1/2 teaspoons strawberry extract (or to taste)
- 1/2 teaspoon vanilla extract
- 2 tablespoons buttermilk
- Pink food coloring (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a mixing bowl, cream the brown sugar, butter, and 1/2 teaspoon salt until combined and fluffy.
- Add the buttermilk, egg, and vanilla to the butter mixture and mix until incorporated.
- Stir in the flour, cocoa powder, baking soda, and baking powder until combined and a thick batter forms.
- Use a 1/4-cup scoop or large cookie scoop to portion batter about 3 inches apart on the prepared sheets.
- Bake at 350°F (175°C) for 11–17 minutes (depending on oven and size) until risen and the tops spring back. Allow cookies to cool completely.
- While cookies cool, make the buttercream: beat 1/2 cup softened butter with 1/8 teaspoon salt until smooth. Add the powdered sugar, strawberry extract, and vanilla, then add the buttermilk and a few drops of food coloring if desired. Whip until light and fluffy, about 2–3 minutes.
- Spread or pipe buttercream onto the flat side of half the cookies, then top with remaining cookies to form sandwiches. Chill briefly to set if desired and serve.
Notes
- Cool cookies completely before filling to prevent the buttercream from melting.
- A piping bag creates a neater, more even filling; an offset spatula works fine too.
- If you don’t have strawberry extract, fold in a few tablespoons of fresh strawberry puree (drained) instead.
- Sifting dry ingredients can help achieve a lighter cookie texture.
- Store in an airtight container in a single layer to protect the frosting swirl.
Nutrition
Calories: 938 kcal per serving. Nutrition estimates are approximate; adjust based on ingredient brands and portion sizes.