Miniature whoopie pies

Total Time
22 min
7 min
15 min
These Pennsylvania Dutch favorites are not pies at all but rather two cake-like cookies that are sandwiched together with a marshmallow crème filling. The combination of chocolate and marshmallow is a welcome dessert or sweet snack, and they take less than 25 minutes to make. We’ve sprinkled chocolate mini chips onto the filling, but you can have fun with that. Use cinnamon chips, toffee bits, butterscotch morsels, white chocolate chips, or even rainbow sprinkles for a colorful surprise when you bite in. If you can’t find mini versions of the chips, pick up the regular version and coarsely chop them.


Whole wheat flour

1 cup(s), white variety


½ cup(s)

Unsweetened cocoa powder

¼ cup(s)

Baking soda

½ tsp

Table salt

¼ tsp

Fat free skim milk


Canola oil

3 Tbsp

Egg whites

1 large

Vanilla extract

1 tsp

Store-bought marshmallow creme

¾ cup(s)

Semisweet chocolate chips

2 Tbsp


  1. Preheat the oven to 350°F. Spray 2 large baking sheets with nonstick spray.
  2. Sift the flour, sugar, cocoa, baking soda, and salt into a large bowl. Whisk together the milk, oil, egg white, and vanilla in a small bowl. Add the milk mixture to the flour mixture, stirring until blended. Drop slightly rounded measuring teaspoonfuls of the dough 2 inches apart onto the prepared baking sheets to make a total of 48 cookies.
  3. Bake one sheet of cookies at a time until the tops of the cookies spring back when pressed lightly, about 8 minutes. Transfer the cookies to wire racks and let cool completely.
  4. Spread 1 1/2 teaspoons of the marshmallow crème on the bottom of each of 24 of the cookies. Sprinkle each with 1/4 teaspoon mini chips. Cover each with another cookie, bottom side down, and lightly press together. Layer the cookies between sheets of waxed paper in an airtight container and refrigerate up to 3 days. Yields 1 cookie per serving.