A plate of whoopie pies.

Whoopie Pies

Whoopie pies are chocolate cake-like cookies filled with a whipped buttercream filling. These sandwich cookies are rich, decadent, and a crowd favorite chocolate cookie recipe.
Course Dessert
Cuisine American
Keyword whoopie pies
Prep Time 20 minutes
Cook Time 9 minutes
Assembly 10 minutes
Total Time 39 minutes
Servings 16 sandwich cookies
Calories 296kcal
Author Heather



  • 1/2 cup unsalted butter room temperature
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 2 cups all-purpose flour
  • 1/2 cup dutch-processed cocoa powder *
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Whipped Buttercream Filling

  • 1/2 cup unsalted butter room temperature
  • 2 cups confectioner's sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, cream together butter and sugar. Add eggs and vanilla extract. Beat until creamy, about a minute.
  • In a separate bowl, sift together dry ingredients: flour, dutch cocoa powder, baking powder, baking soda, and salt.
  • Add half of the dry ingredients to butter mixture and mix until just combined. Add half of milk and mix until combined. Repeat once more until add ingredients are incorporated.
  • Using a medium cookie scoop (or a heaping tablespoon), spoon cookie dough 2 inches apart onto prepared baking sheet. Recipe should make 32 individual cookies.
  • Bake 9-10 minutes, or until cookies are puffy and tops have cracked.
  • Allow to cool for 5 minutes before removing to a wire rack to cool completely.

Whipped Buttercream Filling

  • In a bowl, add room temperature butter, beat until creamy, about 1 minute.
  • Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
  • Add vanilla extract and heavy cream, then whip for an additional 2-3 minutes, or until light and fluffy.
  • Pipe or spread frosting generously with a knife onto the bottoms of half of the cookies, then top with remaining unfrosted cookies, making a sandwich.


  • *It's important that dutch process cocoa powder is used for this recipe, rather than regular cocoa powder. Dutch process gives these cookies their rich color and flavor. The leavening agents in this recipe also rely in the proper amount (or lack) of acidity in this recipe to bake and rise properly.
  • This recipe makes 32 chocolate cookies, or 16 sandwich cookies when assembled.
  • Your cookies will keep for 4-5 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.


Calories: 296kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 125mg | Potassium: 123mg | Fiber: 1g | Sugar: 29g | Vitamin A: 437IU | Calcium: 49mg | Iron: 1mg