Name: Chocolate Marshmallow Whoopie Pies Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 45 min
Cuisine: American
Ingredients: 1 2/3 cups (212 grams) all-purpose flour; 2/3 cup (57 grams) Dutch-process cocoa powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon fine sea salt; 1 stick (113 grams) unsalted butter, at cool room temperature; 1 cup (200 grams) lightly packed dark brown sugar; 1 large egg, at room temperature; 1 teaspoon vanilla extract; 1 1/4 cups (296 grams) buttermilk, at room temperature; 297 grams marshmallow creme fluff (a little less than 1 13-ounce container); 15 tablespoons (212 grams) unsalted butter, at cool room temperature; 1 cup + 2 tablespoons (140 grams) powdered sugar, sifted; 1 ½ tablespoons vanilla extract; ½ teaspoon fine sea salt

Jump to Recipe· 4.1 from 78 reviews

If you’re looking for a dreamy, nostalgic treat that combines the rich depth of chocolate with the pillowy sweetness of marshmallow, you’ve just found your new favorite. This Chocolate Marshmallow Whoopie Pies Recipe delivers everything you crave in a dessert: soft, cakey chocolate rounds hugging a fluffy, creamy marshmallow filling that’s utterly irresistible. These whoopie pies bring cozy comfort and a fun retro vibe to your dessert table, making them perfect for any occasion where you want to impress with simplicity and pure indulgence.

Ingredients You’ll Need

A close-up top view of two woman's hands holding a large metal bowl filled with smooth, thick chocolate batter. One woman's hand holds the bowl steady on a light wooden surface, while the other woman's hand stirs the mixture with a wooden spatula. The batter has a rich dark brown color and creamy texture, coating the spatula as it moves through the bowl. photo taken with an iphone --ar 4:5 --v 7

Every ingredient here plays a starring role in creating the perfect texture and flavor that make this Chocolate Marshmallow Whoopie Pies Recipe so special. From the deep, rich cocoa powder to the creamy marshmallow filling, these simple staples come together beautifully to create a memorable treat.

All-purpose flour (1 2/3 cups / 212 grams): Provides structure for tender, cakey cookies.
Dutch-process cocoa powder (2/3 cup / 57 grams): Adds a rich, smooth chocolate flavor without bitterness.
Baking soda (1 1/2 teaspoons): Helps the cakes rise and become light and fluffy.
Fine sea salt (1/2 teaspoon): Balances sweetness and enhances chocolate depth.
Unsalted butter (1 stick / 113 grams, plus 15 tablespoons / 212 grams for filling): Adds moisture and richness to both the whoopie pies and filling.
Dark brown sugar (1 cup / 200 grams): Infuses a subtle molasses note, keeping the cakes moist.
Large egg (1): Binds ingredients and provides lift.
Vanilla extract (1 teaspoon plus 1 1/2 tablespoons for filling): Adds warmth and aromatic sweetness.
Buttermilk (1 1/4 cups / 296 grams): Contributes tanginess and keeps the cake tender.
Marshmallow creme fluff (297 grams): The star of the filling, delivering that classic marshmallow sweetness and texture.
Powdered sugar (1 cup + 2 tablespoons / 140 grams, sifted): Smoothens and sweetens the filling perfectly.

How to Make Chocolate Marshmallow Whoopie Pies Recipe

Step 1: Prep Your Oven and Dry Ingredients

Start by heating your oven to 375°F and lining baking sheets with parchment paper—this simple prep ensures your whoopie pies bake evenly and release easily. Sift together the flour, cocoa powder, baking soda, and salt. Sifting is important here to avoid clumps and to combine everything evenly for the perfect cake texture.

Step 2: Cream Butter and Sugar

Using an electric mixer fitted with a paddle attachment, beat the butter and brown sugar on low speed until combined, then increase to medium-high and whip it for about 3 minutes until light and fluffy. This step is crucial because it incorporates air, resulting in those delightfully soft whoopie pies. Don’t forget to scrape down the bowl so everything blends evenly.

Step 3: Add Eggs and Vanilla

Next, add your large egg and vanilla extract, beating on medium-high until fully incorporated. This adds moisture and flavor, helping to emulsify the batter just right.

Step 4: Alternate Adding Flour Mixture and Buttermilk

Now it’s time to bring in the dry ingredients and buttermilk. Add half of the sifted flour mixture, then half of the buttermilk; beat on low speed until combined. Repeat with the remaining flour and buttermilk. The batter will be fluffy and just a little sticky, similar to a thick cake batter—this texture is key for those soft, tender whoopie pies.

Step 5: Scoop and Bake

Use a 1 ½-tablespoon spring-loaded scoop to place neat mounds of batter on your prepared baking sheets, spacing them 2 inches apart so they have room to grow. Bake for 11 minutes until the whoopie pies spring back gently and appear dry on top. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Cooling is essential to prevent the marshmallow filling from melting onto warm cakes.

Step 6: Prepare the Marshmallow Filling

For the filling, beat marshmallow creme and butter on low speed until just combined, then scrape the bowl. Add powdered sugar, vanilla, and salt, and mix on low until combined. Crank up to medium-high and beat for about 3 minutes until the filling is incredibly smooth, fluffy, and luscious. This filling is the magic that balances the deep chocolate flavor with sweet, airy softness.

Step 7: Assemble Your Whoopie Pies

To assemble, scoop the marshmallow filling onto the flat side of half the cooled whoopie pies and gently top with the remaining halves. The filling should spread slightly but not ooze out—just enough to give you that messy, delightful bite in every mouthful.

How to Serve Chocolate Marshmallow Whoopie Pies Recipe

A close-up of a stack of four chocolate sandwich cookies, each made of two thick, dark brown soft cookies with a smooth white cream filling between them. The top cookie has a large bite taken out, showing the soft crumb texture of the chocolate cookie and the fluffy white cream inside. The cookies have a slightly rough surface with tiny air holes. The stack sits on a white plate, and the background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider dusting the tops lightly with powdered sugar or cocoa powder for a pretty, understated finish. For a festive touch, sprinkle finely chopped toasted nuts or mini chocolate chips on the filling before sandwiching. These little details add texture and visual appeal without overpowering the classic flavors.

Side Dishes

Pair these whoopie pies with a cold glass of milk or a warm cup of coffee for the ultimate comfort snack experience. They also go beautifully alongside fresh berries or a scoop of vanilla ice cream if you want to dress up the dessert plate and add freshness to the rich chocolate and marshmallow combo.

Creative Ways to Present

Try stacking the whoopie pies on a tiered cake stand for a charming party centerpiece. Wrap individual whoopie pies in parchment tied with a ribbon for adorable gifts or party favors. Another fun idea is to lightly toast the marshmallow filling after assembly with a kitchen torch, adding a lightly caramelized flair to this Chocolate Marshmallow Whoopie Pies Recipe.

Make Ahead and Storage

Storing Leftovers

You can store leftover whoopie pies at room temperature in an airtight container for up to one day, which keeps the cakes soft and the filling just right. For longer storage, refrigeration extends freshness up to four days while slightly firming up the filling, perfect if you prefer a fudgier bite.

Freezing

These whoopie pies freeze wonderfully. Layer them between sheets of parchment in an airtight container or freezer bag and freeze for up to two months. When you’re ready for a sweet treat, thaw them overnight in the fridge, and they’ll taste freshly made.

Reheating

If you want to enjoy these whoopie pies warm, briefly microwave them for 10 to 15 seconds to soften the marshmallow filling and revive the cakey texture. Just be careful not to overheat, or the filling might melt too much and get messy.

FAQs

What makes these whoopie pies so special?

This Chocolate Marshmallow Whoopie Pies Recipe stands out because of its perfect balance of rich, tender chocolate cakes paired with an irresistibly fluffy, sweet marshmallow filling—a nostalgic flavor combo that feels like a warm hug.

Can I use regular cocoa powder instead of Dutch-process?

You can substitute regular cocoa powder, but Dutch-process cocoa adds a smoother, less acidic chocolate flavor that enhances the overall taste and color of the pies.

How do I know when the whoopie pies are done baking?

They are ready when they spring back slightly to the touch and look dry on top, usually around 11 minutes. Avoid overbaking to keep them tender and soft.

Can I make the filling ahead of time?

Absolutely! The filling can be made a day in advance and stored covered in the refrigerator. Just give it a quick whip before assembling to restore its fluffy texture.

Are whoopie pies better chilled or at room temperature?

Both are delicious, but chilling them gives a firmer, fudgier texture, while room temperature keeps the cakes softer and the filling creamier. It’s all about your preference!

Final Thoughts

There’s something truly joyful about making and sharing these Chocolate Marshmallow Whoopie Pies Recipe with loved ones. They are a delightful treat that’s easy enough to whip up any day but special enough to bring out for celebrations. So grab your apron, and get ready to create some sweet memories with every bite!