Decadent Chocolate Whoopie Pies
Indulge in the ultimate sweet treat with these Decadent Chocolate Whoopie Pies, inspired by Jennifer Weiner's delightful recipe shared in the July 10, 2011 issue of Parade Magazine. These soft and chewy chocolate cookies, filled with a creamy marshmallow filling, are perfect for any occasion, whether you're celebrating a birthday, hosting a bake sale, or simply craving a satisfying dessert. With their rich chocolate flavor and fluffy texture, these whoopie pies are sure to impress your family and friends. Get ready to sink your teeth into this classic American dessert that never goes out of style!
24
Servings
121
Calories
13
Ingredients
Ingredients
all-purpose flour
1 2/3 cups (Sifted)
unsweetened cocoa powder
2/3 cup (Sifted)
baking soda
1 1/2 teaspoons (None)
salt
1/2 teaspoon (None)
unsalted butter
4 tablespoons (Room temperature)
vegetable shortening
4 tablespoons (None)
packed dark brown sugar
1 cup (None)
large egg
1 (None)
vanilla extract
1 teaspoon (None)
milk
1 1/4 cups (None)
marshmallow cream
1 1/2 cups (None)
confectioners' sugar
1 cup (None)
vanilla extract (for filling)
1 tablespoon (None)
Instructions
1
Preheat your oven to 375°F (190°C) and position the rack in the center. Line two baking sheets with parchment paper to prevent sticking.
2
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
3
In a stand mixer fitted with the paddle attachment, cream together the room-temperature butter, vegetable shortening, and packed dark brown sugar on low speed until just combined. Increase the speed to medium and beat the mixture for about 3 minutes until it's light and fluffy.
4
Add the egg and vanilla extract to the mixture, and continue beating for an additional 2 minutes until well incorporated.
5
Gradually add half of the flour mixture and half of the milk to the batter, mixing briefly on low speed. Then, add the remaining flour mixture and milk, beating until just combined and smooth.
6
Using a spoon or a cookie scoop, drop tablespoons of the batter onto the prepared baking sheets, leaving at least 2 inches of space between each dollop to allow for spreading.
7
Bake each sheet in the preheated oven for about 10 minutes, or until the tops spring back when gently pressed. Remove from the oven and let the pies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8
While the cookies are cooling, prepare the filling by combining the marshmallow cream and vegetable shortening in a bowl. Beat on medium speed for 3 minutes until fluffy. Gradually lower the speed and add the confectioners' sugar and vanilla extract, mixing until fully incorporated.
9
Once the cookies are completely cool, spread a generous amount of the marshmallow filling between the flat sides of two cookies to create a sandwich. Repeat this process until all the cookies are filled.
10
Serve immediately or store in an airtight container for up to a week (if they last that long!). Enjoy your decadent chocolate whoopie pies!
Nutrition Information
5.25g
Fat
18.33g
Carbs
1.21g
Protein
8.25g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Whoopie Pies?
They are soft and chewy chocolate cookies filled with a creamy marshmallow filling, inspired by a recipe from Jennifer Weiner.
Who inspired this specific whoopie pie recipe?
This recipe was inspired by Jennifer Weiner's recipe shared in Parade Magazine.
What was the original publication date for this recipe?
The recipe was originally shared in the July 10, 2011 issue of Parade Magazine.
What temperature should the oven be set to?
Preheat your oven to 375°F (190°C).
How should I prepare the baking sheets?
Line two baking sheets with parchment paper to prevent the cookies from sticking.
Which ingredients need to be sifted together?
Sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
What is the correct way to cream the butter and shortening?
Cream the room-temperature butter, vegetable shortening, and dark brown sugar on low speed until just combined, then increase to medium for 3 minutes.
How long should I beat the mixture after adding the egg and vanilla?
Continue beating for an additional 2 minutes until the egg and vanilla are well incorporated.
What is the process for adding flour and milk to the batter?
Gradually add half of the flour mixture and half of the milk, mix briefly, then add the remaining halves and beat until smooth.
How much space should be left between the batter dollops on the baking sheet?
Leave at least 2 inches of space between each tablespoon of batter to allow for spreading.
How long do the whoopie pie cookies need to bake?
Bake each sheet for approximately 10 minutes.
How can I tell if the cookies are finished baking?
The cookies are done when the tops spring back when gently pressed.
How long should the cookies cool on the baking sheet?
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
What are the ingredients for the marshmallow filling?
The filling consists of marshmallow cream, vegetable shortening, confectioners' sugar, and vanilla extract.
How long should I beat the marshmallow cream and shortening?
Beat the marshmallow cream and vegetable shortening on medium speed for 3 minutes until fluffy.
How is the filling finished?
Lower the mixer speed and gradually add the confectioners' sugar and vanilla extract until fully incorporated.
How do you assemble a whoopie pie?
Spread a generous amount of marshmallow filling between the flat sides of two completely cooled cookies.
How many servings does this recipe provide?
This recipe makes 24 servings.
What is the calorie count per whoopie pie?
Each serving contains 121 calories.
How much sugar is in each whoopie pie?
Each serving contains 8.25g of sugar.
What is the fat content per serving?
Each serving contains 5.25g of fat.
How much protein is in one whoopie pie?
One serving contains 1.21g of protein.
How should these cookies be stored?
Store the finished whoopie pies in an airtight container.
How long will these whoopie pies stay fresh?
They can be stored for up to a week in an airtight container.
What kind of sugar is used in the cookie batter?
The batter uses 1 cup of packed dark brown sugar.
Is butter or shortening used in this recipe?
Both are used; the recipe requires unsalted butter and vegetable shortening for both the cookies and the filling.
What kind of cocoa is required?
The recipe calls for 2/3 cup of unsweetened cocoa powder, sifted.
What is the total number of ingredients needed?
There are 13 total ingredients used in this recipe.
What type of milk should be used?
The recipe requires 1 1/4 cups of milk for the batter.
What tools are recommended for portioning the batter?
You can use either a spoon or a cookie scoop to drop the batter onto the baking sheets.