I have never heard of whoopie pies before, but apparently they’re synonymous with both “Moon Pies” and “delicious.” The latter is a bit subjective, but statistically speaking, it’s true in my trials.

I saw these pies listed on another blog and thought they would be perfect for my students as a “Congrats! You’re almost done with the school year!” treat. Nothing like a little sugar to get their brains going!

I’m cheap, cheap, cheap, so I refused to buy marshmallow creme to make the filling for these. It was $4 a jar at Safeway, and let’s be real… there are a lot of things I could do with $4. So, instead, I spent $6 to buy some corn syrup to make my own marshmallow creme. A half gallon of marshmallow creme. If you’re interested in making your own marshmallow creme, just click on the link below. If you have no idea what I’m talking about when I say marshmallow creme, you’re missing out. This is the stuff of kids’ dreams. Gooey, sticky, sweet, and completely bad for you.

This makes a LOT of cookies. Granted, two cookies makes one whoopie pie, but still! If you can’t think of a use for all these cookies, freeze the cookie halves and then defrost them before slathering with more yummy filling.

chocolate marshmallow whoopie pies
from Annie’s Eats

for the cookies
3½ cups all-purpose flour
1 tsp. salt
1½ cups unsweetened cocoa powder
1 tbsp. baking soda
1 tsp. baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, at room temperature
2 tsp. vanilla extract

for the filling
1 cup (2 sticks) unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
7½ oz. marshmallow creme
2 tsp. vanilla extract

Preheat the oven to 400˚ F.  Combine the flour, salt, cocoa powder, baking soda, and baking powder in a medium bowl; whisk together to blend.  Set aside.

Line two baking sheets with silicone baking mats or parchment paper.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Beat in the eggs one at a time, blending well after each addition.

Blend in the buttermilk and vanilla extract until incorporated.  Mix in the dry ingredients, blending just until combined.

Using a 1-oz dough scoop, drop the batter onto the prepared baking pans, 12 cookies per pan.

Bake for 12 minutes, rotating the pans halfway through baking.  Allow to cool on the pan 5-10 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining batter.

To make the filling, place the butter in the bowl of a mixer fitted with the paddle attachment.  Beat on medium-high speed until smooth, 1-2 minutes.  Blend in the confectioners’ sugar until incorporated.  Beat in the marshmallow creme and vanilla until light and fluffy, 2-3 minutes.

Once the cookies are completely cooled, match them up in pairs by size. Use a spoon to place a dollop of marshmallow filling onto the flat side of one cookie of each pair, and sandwich the cookies together, pushing the filling to the edges.  Store in an airtight container.