Photo of Whoopie Pies by WW

Whoopie Pies

Total Time
37 min
15 min
7 min
Is it a cookie, a pie, a sweet sandwich, a cake? Whatever you call it, we're big fans of Whoopie pies. That's why our recipe for chocolate cookies sandwiching marshmallow creme is always going to be the perfect nostalgic treat. After you make and bake the cookies, let them cool completely on baking sheets on wire racks. We then simplify our instructions—and save you time—by using store-bought marshmallow creme (you're welcome). The recipe makes 18 Whoopie pies and should take just under 40 minutes to finish. Consider these perfect for presents, ideal for cookie swaps... or to keep all for yourself!


All-purpose flour

1 cup(s)

Unsweetened cocoa powder

¼ cup(s)

Baking soda

1 tsp

Table salt

¼ tsp


½ cup(s)

Unsalted butter

2 Tbsp, at room temperature

Canola oil

2 Tbsp

Egg whites

1 item(s), large

1% low fat milk

½ cup(s)

Store-bought marshmallow creme

¾ cup(s)


  1. Place oven racks in upper and lower thirds of oven and preheat oven to 425°F.
  2. Whisk together flour, cocoa, baking soda, and salt in small bowl.
  3. With electric mixer on medium speed, beat sugar, butter, oil, and egg white in medium bowl until light and fluffy. Reduce mixer speed to low. Beat in flour mixture just until blended then stir in milk just until blended. Drop batter by spoonfuls onto two large ungreased baking sheets, making total of 36 cookies (18 per sheet).
  4. Bake until tops of cookies spring back when lightly pressed, 5–7 minutes. Let cool completely on baking sheets on wire racks.
  5. Spoon 2 teaspoons marshmallow crème on bottoms of 18 cookies. Cover with remaining cookies.
  6. Serving size: 1 whoopie pie