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Whoopie Pies are the soft, cakey chocolate cookies sandwiched around a cloud of fluffy marshmallow filling that everyone reaches for first, and this fun version rolls the edges in chopped Twix candy bars for a little caramel crunch. My girls love helping assemble them on a rainy weekend afternoon. If you love a soft sandwiched cookie, our s’mores whoopie pies are another family favorite.
The cookies bake up soft and pillowy in just a few minutes, and the marshmallow filling comes together while they cool.
Whoopie Pies Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 12 whoopie pies
- ⚡ Calories: 667kcal
- 🌶️ Flavor Profile: Soft, cakey chocolate cookies with fluffy marshmallow filling and crunchy Twix bits
- ✋ Difficulty: Easy, about as simple as our snickerdoodle sandwich cookies
Quick Answer
Whisk together flour, cocoa, baking soda, and salt. Cream shortening with sugar, beat in the eggs and vanilla, then alternate adding the flour mixture, milk, and hot water to make a soft batter. Drop tablespoon dollops onto lined sheets and bake at 450 degrees for 5 to 6 minutes. Once cooled, whip up a marshmallow filling, sandwich it between two cookies, and roll the edges in chopped Twix.
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Why This Recipe Works
Click to see the technique science
- Soft, cakey cookies. Hot water and shortening give these whoopie pie cookies that signature tender, pillowy, almost cake like texture.
- Fast bake time. At 450 degrees the cookies bake in just 5 to 6 minutes, so you can whip up a whole batch quickly.
- Fluffy marshmallow filling. Whipping marshmallow fluff with shortening and powdered sugar makes a light, stable filling that holds its shape.
- The Twix edge is the fun part. Rolling the filling edges in chopped Twix adds a caramel cookie crunch that sets these apart from a plain whoopie pie.
- Easy to assemble. Sandwich with a spoon or pipe the filling for a neat finish, then roll and serve. The kids love helping with this part.
- A fun blank canvas. Once you master the soft chocolate cookie and marshmallow filling, you can roll the edges in any candy or swap the filling flavor to create your own signature whoopie pies.
Why You’ll Love This Recipe
- Soft chocolate cookies and fluffy marshmallow filling are a classic combo everyone loves.
- The chopped Twix edges add a fun caramel crunch in every bite.
- They come together as easily as our snickerdoodle sandwich cookies.
Key Ingredients
Simple pantry staples plus a bag of Twix bites come together for these fun whoopie pies.
- Cocoa powder: Unsweetened cocoa gives the soft cookies their rich chocolate flavor and color.
- Vegetable shortening: Used in both the cookies and the filling for a tender crumb and a stable, fluffy filling.
- Marshmallow fluff: The base of the dreamy, light filling, whipped until soft and spreadable.
- Twix bites: Chopped fine and rolled around the filling edges for a caramel, cookie, and chocolate crunch.
- Hot water: The secret to the soft, cakey texture, stirred into the batter at the end.
See recipe card for exact quantities.
Variations and Substitutions
These whoopie pies are a great base, so make them your own.
- Roll the edges in mini chocolate chips, sprinkles, or crushed Oreos instead of Twix.
- Add a teaspoon of espresso powder to the cookie batter for a deeper chocolate flavor.
- Tint the marshmallow filling or add peppermint extract for a holiday version.
- Swap the Twix for chopped Snickers, peanut butter cups, or your favorite candy bar.
How to Make Whoopie Pies
- Preheat the oven to 450 degrees Fahrenheit. Whisk together the flour, cocoa, baking soda, and salt and set aside.
- Cream the shortening with the granulated sugar for about 3 minutes, then beat in the eggs and vanilla until combined.
- On low speed, alternate adding the flour mixture, milk, and hot water to the creamed mixture, mixing until smooth and scraping the bowl between additions.
- Drop tablespoon sized dollops onto parchment or silicone lined baking sheets and bake for 5 to 6 minutes, until the cookies look set.
- Cool the cookies on the sheet for 5 minutes, then move them to a wire rack to cool completely.
- Make the filling by creaming the marshmallow fluff and shortening for 3 minutes, then beat in the powdered sugar and vanilla on medium high until light and fluffy.
- Spread 2 to 3 tablespoons of filling on one cookie, top with another, then roll the exposed filling edges in the chopped Twix bites. Serve and enjoy.
Recipe Tips & Tricks
- Use a cookie scoop to portion even dollops so the cookies pair up neatly into sandwiches.
- Watch them closely at 450 degrees, since these cookies bake fast and can dry out if overbaked.
- Cool completely before filling, or the marshmallow filling will melt and slide out.
- Chop the Twix fine so the pieces stick easily to the filling edges.
- Pipe the filling with a star tip for a pretty, bakery style swirl if you like.
- Store in a single layer in an airtight container so the filling does not smush.
Serving Ideas and Suggestions
These whoopie pies are wonderful served the day they are made, soft and fresh with that fluffy marshmallow filling and a cold glass of milk. The chopped Twix edges make them feel like a fun party treat, and they always disappear fast.
Set them out on a dessert tray next to our s’mores whoopie pies and peppermint whoopie pies for a fun whoopie pie spread.
They are perfect for birthday parties, bake sales, and lunchbox treats, and they pack right alongside a batch of snickerdoodle sandwich cookies.
Because the cookies can be baked ahead and the filling whips up in minutes, whoopie pies are a great recipe to make with kids on a rainy day. Set out little bowls of chopped Twix, sprinkles, and mini chocolate chips and let everyone roll and decorate their own, then watch them disappear off the plate just as fast as you can fill them.
Whoopie Pies FAQs
A whoopie pie is two soft, cakey cookies, usually chocolate, sandwiched around a fluffy cream or marshmallow filling. They are a beloved New England and Amish country treat that sits somewhere between a cookie, a cake, and a pie. This version rolls the filling edges in chopped Twix for an extra fun, candy bar twist.
Flat cookies usually mean the batter was too warm or the dollops were too big. Keep the dollops to about a tablespoon and bake them right away at the high temperature for a soft, domed cookie.
Yes. Bake the cookies up to a day ahead and store them airtight, then fill and assemble closer to serving. Filled whoopie pies are best within a day or two.
Store filled whoopie pies in a single layer in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for a few minutes before serving so they soften.
Yes. Freeze the unfilled cookies in a freezer bag for up to 2 months. Thaw, then fill and roll in Twix when ready to serve.
Any chopped candy bar works, such as Snickers, peanut butter cups, or Kit Kats. You can also roll the edges in sprinkles, mini chocolate chips, toffee bits, or crushed cookies. Match the candy to the occasion, like crushed candy canes for the holidays or pastel sprinkles for a spring party.
Tried these easy whoopie pies? I would love to hear how they turned out, leave a comment and a star rating below!
Twix Whoopie Pies
Ingredients
- 2 Cups all-purpose flour
- 1/2 Cup cocoa powder unsweetened
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 Cup vegetable shortening
- 1 Cup granulated sugar
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 1/2 Cup hot water
- 1/2 Cup milk
- 1 7.5 oz container marshmallow fluff
- 1 1/4 Cups vegetable shortening
- 1 Cup powdered sugar
- 1 Tbls vanilla bean paste or vanilla extract
- 2 Cups TWIX® Bites chopped fine
Instructions
- Preheat oven to 450 degrees. Place the flour, cocoa, baking soda and salt in a bowl, mix to combine and set aside. Cream together the 1/2 Cup shortening with the granulated sugar with a hand mixer (or stand mixer) on medium speed for 3 minutes. Add in the eggs, 1 tsp vanilla extract, and beat for an additional minute until combined. On low speed, mix in 1/3 the flour mixture and combine thoroughly. Add in the milk and combine. Add in another 1/3 of the flour, mix to combine. Add in the hot water, mix to combine. Finally, add in the remaining flour and thoroughly mix. Use a spatula to scrap down the sides of the bowl between additions.
- Place tablespoon sized dollops on to parchment or silicone lined baking sheets. Bake for 5-6 minutes until cookies look set. Place baking sheet on wire rack for 5 minutes to cool. Place cookies directly on wire rack to cool completely.
- While the cookies are cooling, make the filling. Cream together the marshmallow and shortening for 3 minutes. Add in the powdered sugar and vanilla, beat on medium high speed for 5 minutes until light and fluffy.
- To assemble the pies, using a butter knife or utensil of your choice, put about 2-3 tablespoons on the filling on one cookie half. Top with another cookie then roll the outside filling in the TWIX® Bites crumbs. You can alternatively also gently press the cookies into the filling, this helps them stick a little better.
- Serve and enjoy!
Nutrition
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Woops! Seeing this post made it easier! Thanks
Kim
These Whoopie pies look fabulous! You’ve inspired me! Thanks for putting all the instructions in the post, for some reason to me these seemed so hard to make. Seeing this post Stopping by to let you know I will be featuring them tomorrow on Made in a Day P3 Features! Thanks so much for pinning them to the party!
Kim