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maine whoopie pie recipe

Maine Whoopie Pie Recipe

These chocolate sandwich cookies have soft, cakey shells with rich cocoa flavor and a thick, fluffy marshmallow buttercream filling. There's a reason this sweet dessert is a Maine favorite. It's wicked good!
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Prep Time: 20 minutes
Cook Time: 9 hours
Servings: 12 small pies

Ingredients

Cookie Ingredients

  • 2 cups all-purpose flour
  • ½ cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoon unsalted butter softened
  • 2 tablespoon Crisco shortening
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk

Marshmallow Filling

  • ½ cup unsalted butter 1 stick
  • 2¼ cups confectioner's sugar
  • 1–1½ tablespoon milk
  • ½ cup marshmallow fluff
  • 1 teaspoon vanilla extract

Instructions

Mix the cookie batter

  • In a large bowl, sift or whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • In a stand mixer with the paddle attachment, cream the butter, shortening, and sugar until light and fluffy, about 2–3 minutes. Add egg and vanilla and mix until smooth.
  • Alternate adding the buttermilk and dry ingredients to the mixer, blending on low just until combined. Don’t overmix.
  • Preheat oven to 350°F and line baking sheets with parchment paper.
    For small whoopie pies: Use a 1-ounce cookie scoop, spacing the dough 2 inches apart. Bake for 8–10 minutes, or until set and puffed. Cool on wire racks.
    For large whoopie pies: Use a 2-ounce cookie scoop, spacing the dough 3 inches apart. Bake for 10–12 minutes, or until the tops are domed and spring back when lightly touched. Cool completely before filling.

Make the marshmallow buttercream

  • Beat butter in a mixer until smooth. Slowly add powdered sugar, then milk and vanilla. Beat until thick and fluffy. Fold in marshmallow fluff until fully combined but not overmixed.

Assemble the whoopie pies

  • Match up similar-sized cakes. Pipe or spoon filling onto the flat side of one shell and top with the other. Press gently to sandwich.

Notes

Baker’s Notes

  • Use Dutch-processed cocoa for that rich, dark color and classic Maine whoopie pie flavor.
  • Don’t overmix once you add the dry ingredients. This keeps the texture soft and tender.
  • A cookie scoop makes portioning easy and helps the cakes bake evenly.
  • Store whoopie pies in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
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