Chocolate Fluffernutter Whoopie Pies

Jul 30th

Whoopie pie is the sort of dessert that, when you tell people your friends that you made whoopie pies for dessert, they get inordinately excited. And that’s a nice thing, when you put some work into dessert. These guys are about as time consuming as any cookie because the filling is literally the easiest thing ever. And an aside – they taste incredible straight from the freezer (clearly patience does not come easily to me these days).
Maybe you don’t know about whoopie pies? I think they hail from Lancaster County, PA (but I might think this because I live in PA – maybe people in Maine think they are native to Maine?). Life is too short to sweat the origin of this treat; I think we should just eat them. They’re different from a sandwich cookie because the batter is more cake than cookie. The fillings I’ve read in the past seem to be mostly butter – big fan of butter as an ingredient but a mouth full of butter isn’t really my thing. I loved this filling because fluff or marshmallow creme, though not technically “healthy”, is at least lower calorie than other filling options. Once mixed with crunchy peanut butter the nostalgia was lovely. Pretty sure I traded my healthy turkey and cheese on whole wheat for a friend’s (Bekka Wise maybe?) fluffernutter on white bread on seldom occasion.
Either way – these are a big time crowd pleaser. They freeze AMAZINGLY, which is nice because the recipe makes a big batch. Would be great for a potluck dessert this summer! Yay for summer!
Chocolate Fluffernutter Whoopie Pies
Makes about 20
1 stick unsalted butter, softened
1 1/2 c. light brown sugar
1 egg
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
1/2 c. dark cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
1/2 tsp. baking powder
1/2 c. buttermilk
1/2 c. 2% plain greek yogurt
1 1/2 c. marshmallow creme into
1 1/2 c. crunchy peanut butter
1. Preheat oven to 425 degrees. Line two baking sheets with parchment paper or coat well with nonstick spray.
2. Beat butter and brown sugar with electric mixer until light and fluffy, 3-5 minutes. Add egg and vanilla and beat to combine, about 30 seconds.
3. Whisk flour, cocoa powder, baking soda, baking powder and salt together in a mixing bowl. Also combine buttermilk and greek yogurt with whisk.
4. Add dry ingredients to butter mixture alternately with the wet, starting and ending with the dry (dry, wet, dry, wet, dry).
5. Scoop batter in heaping tablespoon onto baking sheet, trying to make smooth balls as much as possible using a small cookie scoop or two spoons. Space balls two inches apart from each other and from the edges of the pan.
6. Bake for 8-10 minutes or until set.
7. Let cool at least five minutes on sheet and transfer to wire rack to cool completely. Can be made up to two days ahead, storing at room temperatures between sheets of parchment paper.
8. When ready to fill, match up  prepared cake rounds by size. Fold marshmallow creme and peanut butter together until mostly combined but still marbled.
9. Divide filling between each sandwich (about two tsp. for each). Store on parchment, covered with plastic wrap, at room temperatures up to 24 hours.
Will freeze REALLY well Рjust let thaw slightly before eating. 
Print Friendly, PDF & Email