These red velvet whoopie pies are SO GOOD. There's no other way to say it-- they're just so dang good! They're soft, fluffy, and have just the right amount of chocolate flavor. And not to mention they're filled with a marshmallow cream cheese filling... So yeah, you definitely need to make these cookies!

Ingredients for these whoopie pies

The first thing you'll make are the cookies. They're somewhere between a cookie and cake, and super fluffy. For the cookies, here's are the ingredients you'll need.

• All-purpose flour

• Cocoa powder

• Baking soda

• Salt

• Unsalted butter

• Brown sugar + granulated sugar

• Milk

• Vanilla extract

• Red food coloring

These cookies have a luscious marshmallow cream cheese filling. All of the ingredients you'll need for this are listed below.

• Marshmallow fluff

• Cream cheese

• Butter

• Powdered sugar

• Vanilla extract

• Salt

What is a whoopie pie?

If you don't know what a whoopie pie is, I am so excited to fill you in! Despite the name, it's not actually a pie. A whoopie pie is two soft, cake-y, domed cookies that have a creamy filling. Essentially, it's a super cake-like sandwich cookie... and they're AMAZINGLY GOOD!

Tips for the best whoopie pies

• Don't over bake your cookies. Over baking the whoopie pie cookies can leave them hard and dry. Be sure to take them out after the suggested amount of time.

• Use good cream cheese. I've had tons of brands of cream cheese, and they are definitely not all the same. To keep it safe and guarantee deliciousness, I recommend using Philadelphia cream cheese for this recipe.

Storing the whoopie pies

Because the filling contains cream cheese, you want to be sure to keep it refrigerated. For storing filled cookies or extra filling, you can do one of two things:

• Fill and assemble all of the cookies all at once. Store in the refrigerator for up to 4 days. You can let the cookies sit on the counter for about 30 minutes to soften up before eating.

• Store the filling separately, and fill as needed. If you want to fill your pies later, or if you've got extra filling left, you can store the filling in an airtight container on the in the fridge for about 4 days. You can keep the unfilled cookies on the counter for up to 4 days, and simply take it out of the fridge and fill cookies as needed!

Personally, I prefer a freshly sandwiched cookie, so I like to keep the cookies separate from the filling until I am know I'm going to eat them. But either way definitely works!

I hope you enjoy these fun and delicious cookies! Happy baking! ♥

Red Velvet Whoopie Pies

Recipe by Chrissy

Servings

16-18

whoopie pies

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

Whoopie Pie Cookie
2 ½ cups all-purpose flour
3 ½ tablespoon cocoa powder
1 teaspoon baking soda
½ teaspoon salt
10 tablespoons unsalted butter, softened
½ cup packed brown sugar
½ cup granulated sugar
1 egg
1 ½ teaspoons vanilla extract
½ cup milk (I use 2%)
1 teaspoon red food coloring
Marshmallow Cream Cheese filling
¾ cup marshmallow fluff
3 oz cream cheese, softened
1 ½ cups powdered sugar
1 tablespoon unsalted butter, softened
½ teaspoon vanilla extract
Pinch of salt

Directions

Preheat your oven to 350°F. Line 2 baking sheets with a baking mat or parchment paper. Set aside.
In a large bowl or mixer, cream together the butter, brown sugar, and granulated sugar. After about a minute, add in the egg, vanilla extract, and red cool coloring. Mix until everything is combined.
Add in the dry ingredients to the bowl-- that will be the flour, cocoa powder, baking soda, and salt. When the dry ingredients are about halfway mixed in, slowly add in the milk. Mix until everything is incorporated and smooth. The batter/dough should be slightly thicker than cake batter, but softer than normal cookie dough.
Using a small cookie scoop, scoop out cookies about 2-3 inches apart on the prepared baking sheets.
Bake for 8-9 minutes. They will still be slightly soft to the touch. Allow to cool on baking sheet for about 2 minutes, then transfer to a cooling rack.
To make the filling, beat together the softened cream cheese and butter, until there are no lumps of cream cheese left. Add in the remaining ingredients and mix until everything is combined and smooth.
Depending on how filled you want your cookies, spoon 1-2 teaspoons of filling onto a cookie, and sandwich it closed with another cookie. Repeat. Enjoy!
Store filled cookies or extra frosting the refrigerator for up to 4 days. You can store unfilled cookies in an airtight container on the counter for about 4 days.

Red Velvet Whoopie Pies

Ingredients

Directions

More Cookies

Reader Interactions

Comments

Leave a Reply Cancel reply