Chocolate Whoopie Pies

Name: Chocolate Whoopie Pies
Total time: 50 min
Yield: 15 serving(s)
Ingredients: 1 c. all-purpose flour; 1/4 c. unsweetened cocoa powder; 3/4 tsp. baking soda; 1/4 tsp. baking powder; 1/4 tsp. kosher salt; 1/2 c. packed light brown sugar; 4 tbsp. unsalted butter, at room temp; 1 large egg; 1/3 c. 2% low-fat milk; 1/4 c. stout beer; 2 oz. cream cheese, at room temp; 1/4 c. confectioners’ sugar, sifted; 1/2 c. marshmallow crème

Cake, meet cookie.

By Kate Merker and Samantha MacAvoyUpdated: Mar 4, 2022

1 Rating

chocolate whoopie pies next to a glass of dark beer

Mike Garten

Yields:

15 serving(s)

Total Time:

50 mins

Cal/Serv:

130

Jump to recipe

A splash of smooth and creamy dark beer, such as Guinness, adds complexity and depth of flavor to these rich chocolate whoopie pies while tangy cream cheese mellows out the sweet frosting filling. Make these as a scrumptious St. Patrick's Day dessert or any time you crave a sweet treat.

What is a whoopie pie?

Whoopie pies are a handheld dessert made from two small cake rounds sandwiched around a frosting filling. Think of them as an inside-out cupcake or a cross between a cake and a sandwich cookie. The most common variety is chocolate cake and vanilla frosting, but you can make this with anything from red velvet to pumpkin spice cake. Making them is similar to baking any cookie recipe—simply whisk together the batter, drop tablespoons of batter onto a prepared baking sheet, and bake while you make the frosting. Instead of a firm and chewy cookie, you'll get something much softer and fluffier, like a cake.

Why is it called a whoopie pie?

Legend has it that kids shouted ‘whoopie!’ when they received this joyful treat, which dates to the 1920s. Its exact origins are unclear, but both New England (especially Massachusetts and Maine) and Amish cooks claim the confection. It's similar to cream-filled sandwich cakes that were popular in the Victorian era.

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Ingredients

For cookies

1 cup
all-purpose flour
1/4 cup
unsweetened cocoa powder
3/4 tsp.
baking soda
1/4 tsp.
baking powder
1/4 tsp.
kosher salt
1/2 cup
packed light brown sugar
4 Tbsp.
unsalted butter, at room temp
1
large egg
1/3 cup
2% low-fat milk
1/4 cup
stout beer

For filling

2 oz.
cream cheese, at room temp
1/4 cup
confectioners’ sugar, sifted
1/2 cup
marshmallow crème

Directions

1. Step 1Heat oven to 375°F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
2. Step 2In large bowl, using electric mixer, beat brown sugar and butter until light and fluffy, about 3 minutes. Beat in egg. Alternately add flour mixture and milk, then stout, mixing just until incorporated.
3. Step 3Drop level tablespoons of batter onto prepared baking sheets, spacing 2 inches apart. Bake until tops are set and spring back when lightly pressed, 6 to 8 minutes. Let cool on baking sheets 5 min., then transfer to wire rack and let cool completely.
4. Step 4While cookies cool, make filling: Using electric mixer, beat cream cheese until smooth, about 3 minutes. Add confectioners’ sugar and beat until fluffy. Fold in marshmallow crème and beat until fluffy, about 3 minutes. Cover and refrigerate at least 20 minutes before using. When ready to serve, spread filling onto half of cookies, then top with remaining cookies.