Dessert: United States – Pennsylvania (Mid-Atlantic United States) – Whoopie Pies

Serving Size: 8

Approximate Time

Prep 25 min

Cook 22 min

Additional 45 min

Total 1 hr

Ingredients

- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (60 ml) vegetable oil
- 1 cup (200 g) packed dark brown sugar
- 1 large egg, approx. 50 g
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk
- 1/2 tsp instant espresso powder (optional, to deepen chocolate)
- Nonstick spray or additional butter for baking sheets

Filling
- 1/2 cup (113 g) unsalted butter, softened
- 7 oz (200 g) marshmallow fluff (marshmallow creme)
- 2 cups (240 g) confectioners' sugar (powdered sugar), sifted
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp (30 ml) heavy cream or milk, plus more if needed for spreading

Instructions

Short Description:
Soft, cake-like chocolate rounds sandwiched around a creamy vanilla-mashmallow filling. These Pennsylvania whoopie pies are larger than many regional versions and use marshmallow fluff in the filling for a sweet, pillowy center.

Regional Notes:
This Pennsylvania variation is known for oversized cookies (often 3–4 inches across) and a marshmallow-fluff-forward filling rather than a purely buttercream or cream-cheese center. The result is a substantial, sandwich-style dessert typical of Pennsylvania bakeries and home kitchens.

1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
3. In a large bowl or stand mixer, cream the softened butter, vegetable oil, and brown sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla and beat until combined.
4. With the mixer on low, add about one-third of the dry ingredients, then half the buttermilk, then another third of the dry ingredients, then the remaining buttermilk, finishing with the last of the dry ingredients. Scrape the bowl and fold gently until just combined. Stir in espresso powder if using.
5. Use a 3-tablespoon cookie scoop or two tablespoons to portion batter into rounds about 3 to 3 1/2 inches (7–9 cm) wide on the prepared sheets, leaving 2 inches (5 cm) between rounds. You should get 16 rounds (to make 8 sandwiches).
6. Bake one sheet at a time in the center of the oven for 10–12 minutes, or until the tops spring back slightly and a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake; they should remain soft and cake-like.
7. Let the cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
8. While cookies cool, make the filling: In a bowl, beat the softened butter until creamy. Add the marshmallow fluff and beat until mostly combined. Add the sifted confectioners' sugar, vanilla, and a pinch of salt, beating on low to incorporate, then increase speed and add the heavy cream 1 tablespoon at a time until the filling is smooth and spreadable. Adjust consistency with more cream if too stiff or more powdered sugar if too loose.
9. To assemble, pair cookies by similar size. Pipe or spread about 3 tablespoons (45 ml) of filling onto the flat side of one cookie, then top with its mate, pressing gently to spread the filling to the edge. Wipe any excess filling.
10. For best texture, refrigerate assembled whoopie pies in an airtight container for 30–60 minutes before serving to let the filling set slightly. Store refrigerated up to 4 days; bring to room temperature 15–20 minutes before serving.