Marshmallow Whoopie Pies

I don’t know how I feel about the term ‘whoopie pie’. I think I prefer the term ‘gob’. However, the word gob doesn’t allow you to say:


Ok. I’m sorry for being super weird. It’s just that when I think of the term whoopie I think about saying it like that. I don’t, of course. I just think it in my head.

Alright. Now that you all probably think I’m a complete wacko, let’s move onto the delicious recipe for these whoopie (whoopeeeeeee!!) pies/gobs. I think it would be advantageous for me to quit while I’m ahead.

The sandwich parts of these are so light and fluffy. The batter was the texture of a chocolate mousse. After making four cookie sheets of them, I had that awkward amount of batter left. You know…when it’s not quite enough to make more than three or four cookies but too much to just throw in the garbage? I calculated (sounds nerdy) that I would only be able to make three cookies. That wouldn’t work for sandwiches, so I just didn’t bother making any more cookies. I figured that was a good rationale. I also figured that it wouldn’t hurt for me to just eat the rest of the batter. That may have driven my decision to not use the last of it.

The batter isn’t the only thing amazing about these. The filling is marshmallow filling. Seriously, who invented marshmallows? I would like to give them a big hug. Or, at least shake their hand. I would have to see who they are first.

The combo is deeee-lish!!!

Marshmallow Whoopie Pies



1 cup butter, softened

1-1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

4 cups all-purpose flour (I used half all-purpose and half whole-wheat)

3/4 cups baking cocoa

2 teaspoons baking soda

1/2 teaspoon salt

1 cup water

1 cup plain Greek yogurt


2 cups marshmallow creme

2 cups confectioners’ sugar

1/2 cup butter, softened

2 teaspoons vanilla extract


Preheat oven to 375°.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water and yogurt, beating well after each addition.

Drop by teaspoonsfuls 2-inches apart onto greased baking sheets. Bake for 5-7 minutes or until set. Remove to wire racks to cool completely.

In a small mixing bowl, beat filling ingredients until fluffy. Spread filling on the bottom of half of the cookies; top with remaining cookies.

***This recipe makes about 3 dozen sandwiches. I cut the recipe in half because there is no reason for me to have 3 dozen gobs in my house for two of us!

Aren’t these just the most perfect little things you’ve ever seen?

The only thing that makes them better is a glass of milk. These are pretty much impossible to eat without one.

One bite and you might just scream, “WHOOPEEEEEEE!!”

Okay, that was my last one. I promise.