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Whoopie Pies are two pillowy chocolate cookies hugging a cloud of fluffy strawberry frosting, and they disappear faster than I can plate them. I whipped up a batch last rainy afternoon and Lizzie declared them her new favorite before the frosting even set. If you love a soft, cakey cookie, they are first cousins to our Amish smores whoopie pies.
Two bowls, one batch of homemade chocolate cookies, and a swirl of strawberry buttercream are all that stand between you and the most fun handheld dessert on the table.
Whoopie Pies Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 17 minutes
- ⏳ Total Time: 37 minutes
- 🍽️ Serving: 6 whoopie pies
- ⚡ Calories: 938kcal
- 🌶️ Flavor Profile: Soft, cakey chocolate cookies with sweet, fluffy strawberry frosting
- ✋ Difficulty: Easy, about as simple as our cosmic brownie cookies
Quick Answer
To make Whoopie Pies, cream butter and brown sugar, then beat in egg, vanilla, and the dry ingredients with a splash of milk to form a thick chocolate batter. Scoop even mounds onto baking sheets and bake until the tops spring back, then cool completely. Whip a fluffy strawberry frosting, pipe it onto half the cookies, and top with the rest to make soft, cakey sandwiches.
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Why This Recipe Works
Click to see the technique science
- Brown sugar keeps them soft. Using brown sugar adds moisture so the cookies bake up tender and cakey instead of crisp.
- Cocoa powder for deep flavor. Unsweetened cocoa gives rich chocolate flavor and that classic dark whoopie pie color.
- A cookie scoop makes matching pairs. Evenly sized mounds give you tops and bottoms that fit together for neat sandwiches.
- Do not overbake. Pulling the cookies while the centers are just set keeps them soft enough to squish into a sandwich.
- Whipped frosting holds its swirl. Beating the butter and powdered sugar long enough makes a light, pipeable strawberry frosting that keeps its shape.
- Cool before filling. Letting the cookies cool completely keeps the frosting from melting and sliding out.
Why You’ll Love This Recipe
- Soft, bakery-style chocolate cookies sandwich a fluffy strawberry frosting for a treat that looks fancy but is genuinely easy to make.
- They are a fun twist on the classic, right alongside our pumpkin whoopie pies and peppermint version.
- The cookies and frosting each come together in one bowl, so cleanup is quick.
Key Ingredients
Here is what makes these chocolate Whoopie Pies so soft and the strawberry frosting so fluffy.
- Cocoa powder: The backbone of the chocolate cookies. Use unsweetened natural or Dutch-process for deep color and flavor.
- Brown sugar: Adds moisture so the cookies bake up soft and cakey rather than crisp.
- Butter: Used in both the cookies and the frosting, so soften it to room temperature for easy creaming.
- Milk: A splash loosens the batter so the cookies spread into perfect domes.
- Strawberry frosting: Fluffy powdered-sugar buttercream tinted and flavored with strawberry for the pretty pink filling, just as sweet as our strawberry dump cake.
See recipe card for exact quantities.
Variations and Substitutions
These Whoopie Pies are easy to customize. Here are a few swaps my family loves.
- Classic filling: Swap the strawberry frosting for a fluffy marshmallow cream filling.
- Change the fruit: Use raspberry or lemon flavoring in place of strawberry.
- Make them mini: Scoop smaller for two-bite minis and reduce the bake time by a few minutes.
- Add sprinkles: Roll the frosting edges in sprinkles for a party-ready look.
- More chocolate: Fold mini chocolate chips into the batter, like our cosmic brownie cookies.
How to Make Whoopie Pies
- In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
- Beat in the egg and vanilla, then add the flour, cocoa powder, baking soda, baking powder, and salt, alternating with the milk.
- Mix just until a smooth, thick chocolate batter forms; do not overmix or the cookies turn tough.
- Scoop even mounds onto lined baking sheets and bake at 350 degrees for 11 to 14 minutes, until the tops spring back. Cool completely.
- Whip the butter, powdered sugar, strawberry flavoring, and a splash of milk until light, fluffy, and pale pink.
- Pipe or spread the strawberry frosting onto the flat side of half the cookies, then top with the rest to make sandwiches.
Recipe Tips & Tricks
- Soften the butter fully. Room-temperature butter creams properly for tender cookies and fluffy frosting.
- Use a cookie scoop. Evenly sized mounds give you matching tops and bottoms for neat sandwiches.
- Do not overbake. Pull the cookies when the tops just spring back; they firm up as they cool.
- Cool completely before filling. Warm cookies melt the frosting into a slippery mess.
- Chill to set. Pop the assembled pies in the fridge for 15 minutes so the frosting firms up before serving.
- Store in a single layer. Keeping them flat protects the frosting swirl, just like our peppermint whoopie pies.
Serving Ideas and Suggestions
These Whoopie Pies are a handheld dessert that needs nothing but a tall glass of cold milk. Set them out on a platter at a birthday party or bake sale and watch them vanish.
For a dessert spread, pair them with our strawberry dump cake and a scoop of no-churn ice cream. A bowl of fresh berries keeps the table feeling light.
Wrap leftovers individually for lunchboxes or freeze them for later. If you love a chocolate treat, our Oreo brownies and red velvet brownies are next on the list.
Whoopie Pies FAQs
A whoopie pie is a New England treat made of two soft, cakey cookies sandwiched around a creamy filling. They are often described as a cross between a cookie, a cake, and a pie, and this chocolate version uses a fluffy strawberry frosting in the middle.
Store Whoopie Pies in an airtight container in the fridge for up to four days. Keep them in a single layer so the frosting holds its shape, and let them sit at room temperature for a few minutes before serving for the softest texture.
Yes. Freeze the filled pies on a tray until solid, then wrap each one and store in a freezer bag for up to two months. Thaw in the fridge overnight or on the counter for about an hour before serving.
Flat whoopie pies usually mean the butter was too warm or the batter was overmixed. Make sure the butter is softened but not melted, mix just until combined, and chill the scooped dough for 10 minutes if your kitchen is warm.
Absolutely. The chocolate cookies are delicious with classic marshmallow filling, vanilla buttercream, peanut butter frosting, or even a scoop of ice cream for a whoopie pie ice cream sandwich.
Pipe the frosting with a piping bag and round tip for a neat, bakery-style swirl, or simply spread it with a spoon or offset spatula. Match the cookies by size first so the tops and bottoms fit together.
Hungry for more? Try our cosmic brownie cookies next for another fudgy, frosted treat.
Craving chocolate? Our German chocolate cake is moist, rich, and topped with toasted coconut and pecans.
Chocolate Whoopie Pies
Ingredients
Whoopie Pies:
- 1 ¼ cups dark brown sugar packed
- ½ cup unsalted butter
- ½ teaspoon salt
- 1 ½ cups buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
Strawberry Buttercream:
- ½ cup unsalted butter
- ⅛ teaspoon salt
- 3 ¼ cups powdered sugar sifted
- 1 ½ teaspoons strawberry extract
- ½ teaspoon vanilla extract
- 2 tablespoons buttermilk
- pink food coloring optional
Instructions
- Preheat the oven to 400°F. Line sheet trays with parchment paper and set aside.
- In a mixing bowl with an electric hand mixer, at medium speed, cream the brown sugar, butter, and salt together until well combined.1 ¼ cups dark brown sugar, ½ cup unsalted butter, ½ teaspoon salt
- Add the buttermilk, egg, and vanilla to the butter mixture and mix well.1 ½ cups buttermilk, 1 large egg, 1 teaspoon vanilla extract
- Add the flour, cocoa powder, baking soda, and baking powder, and mix until combined.2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon baking soda, ¾ teaspoon baking powder
- Use a 1/4 cup ice cream scoop to add portions of the batter onto the parchment paper about 3 inches apart.
- Bake in the oven for 15-17 minutes until risen, and appear dry on top. Allow to cool completely on the sheet tray.
- While they are cooling, make the strawberry buttercream. Cream the butter with the salt in a medium mixing bowl with an electric hand mixer until smooth.½ cup unsalted butter, ⅛ teaspoon salt
- Add the powdered sugar, strawberry extract, and vanilla extract. Mix again with a hand mixer until combined.3 ¼ cups powdered sugar, 1 ½ teaspoons strawberry extract, ½ teaspoon vanilla extract
- Add in the buttermilk and a drop of pink food dye if you want a pink frosting. Stir together until combined, then whip for 3 minutes until light and fluffy.2 tablespoons buttermilk, pink food coloring
- Spread or pipe the strawberry buttercream onto the bottoms of half of the cookies. Place the other side of the cookie on top of the frosting to create a sandwich. Serve immediately.
Notes
- Let the soft cookies cool completely before filling to prevent the buttercream from melting.
- Use a piping bag for a neat and even distribution of the buttercream whoopie pie filling.
- If you don’t have strawberry extract, you can puree fresh strawberries and mix them into the buttercream.
- For a lighter texture, sift the dry ingredients before adding them to the wet ingredients.
- Add a few drops of pink food dye to the buttercream for a vibrant color that hints at the strawberry flavor.
- To keep whoopie pies fresh, always store them in an airtight container.
Nutrition
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