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Whoopee Pies

French Macaroons are all the rage now (and yes I do make those) and Whoopee Pies have gone out of vogue.  My family, however, missed the memo.  They love Whoopee Pies, all kinds of Whoopee Pies.  Red velvet, pumpkin, carrot cake, chocolate marshmallow-you name it, they love it.  What’s not to love, Whoopee Pies are convenient , tasty, little sandwich cakes that are very versatile!

They are said to be native to Maine, and I have seen them sold in bakeries there, but other states claim them as well.  I just know that they’re easy and delicious!  I am giving you the recipe for the traditional chocolate marshmallow ones.  Some recipes call for marshmallow cream (hard to get now), this one uses marshmallows (easy).  Most of the other flavors use either cream cheese or buttercream filling.

These cookies are so easy-it’s a shame NOT to make them!  They are pretty big, but somehow they always disappear!


Whoopee Pies


2 oz. unsweetened chocolate, chopped                               1 cup all-purpose flour

4 oz. semi sweet chocolate, chopped                                   1/4 cup natural cocoa powder (not dutch process)

1/2 cup unsalted butter (1 stick)                                           1/2 teaspoon baking powder

1 cup sugar                                                                                  3/4 teaspoon fine salt (not kosher)

3 large eggs                                                                                 18 large marshmallows

1 teaspoon vanilla


Preheat oven to 375 degrees F.  Line baking sheet with parchment or silpat.

Put the chocolates and butter in a microwave safe bowl and heat at 75% power for about 2 minutes.  Stir, and continue to microwave until completely melted, about 2 more minutes.

Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.

Sift the flour, cocoa, baking powder and salt into a bowl.  Gradually whisk the dry ingredients into the wet until moistened. Switch to a rubber spatula and finish folding the batter together.  Don’t overmix!

Use a tablespoon cookie scoop or spoon to drop a heaping tablespoon of batter onto the cookie sheets.  Repeat to make 36 cookies.  Space about 1″ apart.  Bake until the cookies spring back when lightly touched, about 6 minutes.

Cool the cookies slightly.  Transfer half the cookies to a rack.  Turn the remaining cookies over so they lay flat side up on the sheet.  Place a marshmallow on each and return pan to oven.  Cook until the marshmallows soften and puff, about 3 minutes.  Cool marshmallow topped cookies about 2 minutes.  Top with remaining cookies, press lightly to make sandwiches.  Cool completely on racks.  Store in  container 1 week or freeze.



1.  I have used semisweet morsels instead of chopped chocolate-just make sure that the chips don’t have added oil.

2.  I have forgotten to use the baking powder and they’ve come out just fine – but, please try to remember to use it!

3.  The tablespoon cookie scoop works the best-the cookies come out uniform.

4.  You can freeze the cookies in a container between sheets of waxed paper.


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