Maine Whoopie Pies

5 from 1 vote

Soft, chocolate, and cake-like on the outside with fluffy sweet marshmallow frosting in the middle, these Whoopie Pies (also known as "gobs" in some places) are completely irresistible! Legend has it that kids would shout "Whoopie!" when there was leftover batter to make these, which was justifiable since they are such a delicious, fun, and unique dessert!

Prep Time15

Cook Time10

Total Time25

Course: Cookies

Cuisine: American

Servings: -12 servings

Calories: 857kcal

Author: Amy Nash

Ingredients

Cookies

2 cups all-purpose flour
6 Tablespoons unsweetened cocoa powder
1 ¼ teaspoons baking soda
½ teaspoon salt
½ cup salted butter
1 cup light brown sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1 cup buttermilk, room temperature

Filling

1 cup shortening
2 cups powdered sugar
2 (7-ounce) jars marshmallow fluff
2 teaspoons vanilla extract

Instructions

Cookies

Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until combined.
In the bowl of a stand mixer, beat the butter and brown sugar for 2 minutes using the paddle attachment until light. Add egg and vanilla, then beat again, scraping the bottom and sides of the bowl.
Alternate adding the flour mixture with the buttermilk, beating after each addition and scraping the sides of the bowl, just until combined.
Use a small to medium cookie scoop to drop batter onto the parchment-lined baking sheets, spacing them 2-3 inches apart. If you want 8 really large whoopie pies, you should do 16 scoops of batter. For more reasonably sized whoopie pies, do 20 to 24 scoops of batter to make 10-12 whoopie pies.
Bake for 10 to 12 minutes, until just done around the edges and the tops bounce back when lightly touched. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire cooling rack to cool completely.

Filling

Combine the shortening and powdered sugar in a large bowl. Beat well using a hand mixer or stand mixer until smooth. Add marshmallow fluff and vanilla extract, then beat again, scraping the sides of the bowl so everything gets evenly combined.

Assembly

Pipe a generous amount of frosting onto the flat bottom of one cookie, then top with another cookie to make a whoopie pie. Repeat with the remaining cookies and filling.

Notes

Storing Instructions: Store in a single layer in an airtight container for up to 1 week in the fridge.
Freezing Instructions: Lay the assembled whoopie pies on a baking sheet lined with parchment paper and freeze for 2 hours. The frozen whoopie pies can then be stacked in an airtight container with a square of parchment paper between them and stored for 2-3 months. Thaw at room temperature for an hour before serving.

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