skip to Main Content

Old Fashioned Whoopie…Pies

Sharing is caring!

This post may contain affiliate links. We may make a (very) small amount of money if you click on or purchase through those links at no additional cost to you. This helps keep the lights on, but rest assured we do not link to products that we do not personally use and recommend.

What a weekend! I am back from a fantastic time in the North Georgia Mountains. I cheered on my husband and my brother in their second BBQ competition in Young Harris, Georgia. They did well, 3rd in ribs! Then my hubby and I got some much needed R&R for our 6th wedding anniversary. Then we drove back to reality after picking up the kids.

I want to give a big shout out to Heather from Gourmet Meals for Less for guest blogging while I was away. Those beans look awesome. I am making those very soon.
We won’t be around for long though, we will be headed to Hot Springs, Arkansas in a few days to spend the week with my in-laws at the lake. I will be packing lots of food for us to take and these Old Fashioned Whoopie Pies are going to be stashed in the cooler, right next to the hot dogs.
These things are awesome. The cookie is soft and cake-like, the filling is sweet and creamy. Put it all together and you have a moan-inducing treat. Think Little Debbie Cream Pie meets chocolate/marshmallow heaven.
You will thank me with your mouth full.

Old Fashioned Whoopie Pies

Old Fashioned Whoopie Pies

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: dessert
Cuisine: american
Servings: 12
Calories: 377kcal
Author: jodiemo


  • 2 cups All Purpose flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa
  • 1 t. baking soda
  • 1/4 t salt
  • 3/4 cup milk
  • 6 T melted butter
  • 1 large egg
  • 1 t. vanilla extract

Marshmallow Creme:

  • 6 T butter softened
  • 1 cup confectioners sugar
  • 1 - 7 oz. jar marshmallow cream
  • 1 t. vanilla extract


  • Preheat oven to 350 degrees.
  • Stir all of the cookie ingredients together in a bowl.
  • Drop batter by heaping tablespoons onto greased cookie sheets about 2 inches apart. Bake until puffy and a toothpick comes out clean, 12-14 minutes.
  • Transfer cookies to a wire rack to cool. Meanwhile, beat together marshmallow cream ingredients until well blended. If it is hot in your kitchen, put cream in the fridge for a couple of minutes to firm up the filling a little.
  • Cut cookies with a large round biscuit cutter.
  • Spread a cookie with some filling and then place another cookies on top. Eat and/or refrigerate
    Old Fashioned Whoopie Pies


If you have some leftover cookies and filling, you can crumble the cookies, put half of the crumbs in the filling and the other half on a plate. Mix the crumbs and filling together, roll into 1 inch balls, then roll in the remaining crumbs. Chill before serving.


Calories: 377kcal | Carbohydrates: 65g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 185mg | Potassium: 102mg | Fiber: 1g | Sugar: 41g | Vitamin A: 400IU | Calcium: 30mg | Iron: 1.5mg
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!


This Post Has 4 Comments

  1. I just made my first whoopie pies last week, in fact. My boyfriend insists that "real" whoopie pies have a cream filling and not marshmallow. I'm not sure who's correct, but I did enjoy the pies. I'll have to try your marshmallow filling recipe!

  2. Whoppies was a long time ago! I'm living in France for the moment and it's not a lot of them here I can tell you 🙂

  3. I wrote about Whoopie Pies today and the classic version originates from New England and has marshmallow fluff. I think maybe that's because marshmallow fluff is made in Massachusetts. Also we don't cut the cake into circles just try to match up similar sized cakes together. That would make it a little easier. Great photos!

  4. I have never seen or heard of a whoopie pie until your site today..where have they been all my life????

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

Back To Top