Easy Chocolate Whoopie Pies are the chocolatey, fluffy sandwich treats your sweet tooth’s been dreaming about! Think soft little cakes hugging a creamy marshmallow center, all without eggs, without fuss, and made right at home with simple ingredients.
Perfect for birthdays, bake sales, or “just because” cravings, these goodies are rich, moist, and super easy to whip up. No mixer, no eggs, no stress, just pure joy in every bite. Trust me, once you sink your teeth into one, you’ll know why I’m obsessed.
Ready to bake up a batch of magic? Let’s make Easy Chocolate Whoopie Pies the star of your kitchen.
Table of Contents
Emily’s Thoughts On The Recipe
Chocolate whoopie pies always bring me back to cozy afternoons baking with my mom, soft, sweet, and just a little bit messy in the best way. And these Easy Chocolate Whoopie Pies? Oh, they’re a total game-changer.
They’re soft and cake-like with just the right amount of chocolatey richness, and that marshmallow filling? Light, creamy, and dangerously addictive. No eggs, no fancy tools, no drama, just pure joy sandwiched between two little pillows of chocolate.
Honestly, I’ve made these more times than I can count. They’re a hit every single time, and no one ever guesses they’re egg-free!
What I Love About This Recipe
✅ Fluffy cake-cookie texture : Like biting into a brownie cloud!
✅ Totally egg-free : Safe for allergies, and still perfectly moist.
✅ One bowl, no fuss : No mixer needed, just a whisk and go.
✅ That filling though : Marshmallow fluff makes it magical.
✅ Fun to decorate or freeze : Dress them up or stash a few for later.
✅ Customizable : Switch up the flavors or fillings however you like!
If you love easy, chocolate-packed desserts with a nostalgic twist, these Easy Chocolate Whoopie Pies are about to become your new go-to.
Ingredients You’ll Need for Easy Chocolate Whoopie Pies
Want the full list with exact amounts? You’ll find everything in the recipe card at the end of this post. Just scroll on down when you’re ready!
Let’s break it down! These chocolatey little pies come together with simple, pantry-friendly ingredients, nothing fancy, just the good stuff.
For the Chocolate Cookies:
- All-purpose flour : The sturdy base for our soft, fluffy whoopie cookies.
- Unsweetened natural cocoa powder : Adds that deep chocolate flavor we’re after. (Don’t use Dutch-process here!)
- Baking powder + baking soda : A dream team for lift and softness.
- Salt : Just a pinch to balance out the sweetness.
- Brown sugar : Keeps the cookies extra moist and adds a rich, caramel-y depth.
- Buttermilk (or milk + vinegar) : Gives the batter a slight tang and fluffy texture.
- Neutral oil (like canola or vegetable) : Adds moisture without messing with the flavor.
- Sour cream (or plain yogurt) : Makes these cookies tender and almost cake-like.
- Pure vanilla extract : A must for rounding out that chocolatey richness.
- Instant coffee powder (optional) : Just a touch boosts the chocolate flavor big time.
- Hot water : Helps bring it all together into a smooth, shiny batter.
For the Marshmallow Filling:
- Unsalted butter : Softened to room temp for easy mixing.
- Powdered sugar : Sweet, fluffy, and perfect for a creamy filling.
- Marshmallow fluff : The star of the show! Sweet, gooey, and oh-so nostalgic.
- Vanilla extract : Adds just the right finishing touch to balance the filling.
How to Make Easy Chocolate Whoopie Pies (Step-by-Step)
Let’s walk through how to whip up these soft, chocolatey sandwich cookies from scratch, no mixer, no stress, and so much yum. Here’s how to bring your Easy Chocolate Whoopie Pies to life:
Mix the Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until smooth. This simple combo gives you that deep chocolate flavor and soft, cake-like texture, just like our Eggless Chocolate Cinnamon Rolls.
Combine the Wet Ingredients: In a separate bowl, stir together the brown sugar, buttermilk (or milk + vinegar), oil, sour cream, vanilla, and a little instant coffee powder (if using, it makes the chocolate pop). The mix should be rich and creamy, kind of like the batter for these dreamy Eggless Cadbury Mini Egg Brownies.
Mix & Rest the Batter: Pour the wet mixture into the dry and gently fold everything together. Then add the hot water and give it a final mix, just until combined. Don’t overmix! Let the batter rest for 10 minutes while the oven preheats. This step helps make your cookies ultra soft, like in our fan-favorite Easy Eggless Carrot Layer Cake.
Scoop and Bake: Using a cookie scoop or tablespoon, drop 1½ tbsp scoops of batter onto a parchment-lined baking sheet. Leave space between each one! Bake at 350°F (175°C) for 8–10 minutes until the tops are set and lightly springy. Cool completely on the tray, trust me, warm cookies + filling = a gooey situation.
Make the Marshmallow Filling: In a mixing bowl, beat softened butter, powdered sugar, marshmallow fluff, and vanilla extract until light and creamy. The texture should be fluffy and smooth, perfect for spreading or piping.
Fill & Sandwich: Match up your cookies in pairs. Spread or pipe a generous layer of filling on one, then sandwich it with its twin. Press gently to seal that marshmallow magic inside.
And just like that… your Easy Chocolate Whoopie Pies are ready to impress. Soft, rich, and completely egg-free, these are a must-bake treat for chocolate lovers everywhere.
Easy Chocolate Whoopie Pies (Egg-Free)
INGREDIENTS
For the Chocolate Cookie Cakes:
- 1 ¾ cups 245 g all-purpose flour
- ¾ cup 80 g unsweetened natural cocoa powder
- ½ teaspoon 2 g baking powder
- 1 teaspoon 6 g baking soda
- ½ teaspoon 2 g salt
- 1 cup 200 g light brown sugar, packed
- ½ cup 120 ml buttermilk (or ½ cup milk + 1 tablespoon vinegar, mixed and rested 5 minutes)
- ½ cup + 2 teaspoons 130 ml neutral oil (like canola or vegetable)
- 2 tablespoons 30 g sour cream or plain yogurt
- 1½ teaspoons 7.5 ml pure vanilla extract
- 1 teaspoon instant coffee powder optional, enhances the chocolate
- ⅓ cup 80 ml hot water
For the Marshmallow Filling:
- ½ cup 115 g unsalted butter, softened to room temperature
- 2¼ cups 270 g powdered sugar
- 2 cups about 9 oz marshmallow fluff (store-bought or homemade)
- 1 teaspoon 5 ml pure vanilla extract
INSTRUCTIONS
Make the Chocolate Cookie Cakes:
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the wet ingredients: brown sugar, buttermilk, oil, sour cream, vanilla extract, and instant coffee powder (if using). Stir until smooth.
- Add the wet ingredients to the dry and gently fold until just combined. Pour in the hot water and stir again until the batter is fully mixed — it will be slightly loose. Let the batter rest for 10 minutes.
- Using a small cookie scoop or tablespoon, drop 1½ tablespoon-sized mounds of batter onto your prepared baking sheets, leaving space between each.
- Bake for 8–10 minutes, or until the tops are puffed and spring back when gently pressed. Allow cookies to cool completely on the baking sheet before filling.
Make the Marshmallow Filling:
- In a mixing bowl, beat the softened butter until smooth. Add powdered sugar, marshmallow fluff, and vanilla extract. Continue beating until the filling is light, fluffy, and spreadable.
Assemble the Whoopie Pies:
- Pair the cookies by size. Spread or pipe marshmallow filling onto the flat side of one cookie, then gently press a second cookie on top to make a sandwich.
- Repeat with the remaining cookies and filling. Enjoy right away or store as directed!
NOTES
-
No buttermilk?
Make your own by mixing ½ cup plant-based milk with 1 tablespoon white or apple cider vinegar. Let it sit for 5–10 minutes before using. -
Dairy-free version:
Swap the butter, sour cream, and buttermilk with your favorite non-dairy alternatives. For the filling, use vegan marshmallow fluff (like Dandies or a homemade version) and plant-based butter. -
Want extra chocolate flavor?
Don’t skip the instant coffee powder — it boosts the richness without making the cookies taste like coffee. -
For perfect sandwiches:
Use a cookie scoop to keep your cookies the same size, and let them cool completely before filling to prevent melting. -
Freezer-friendly tip:
Wrap each assembled whoopie pie individually in plastic wrap, then freeze in an airtight container for up to 2 months. Thaw at room temp before serving.
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Nutrition
Ingredient Swaps & Allergy-Friendly Tips
One of the best things about these Easy Chocolate Whoopie Pies? They’re super forgiving. If you’re working with allergies, dietary needs, or just a half-stocked pantry, don’t stress! These swaps have your back:
- No buttermilk?
Easy fix! Stir 1 tablespoon of vinegar into 1 cup plant-based milk (like oat or soy). Let it sit for a few minutes, and boom, homemade buttermilk magic. - Need a dairy-free version?
Use vegan butter, non-dairy sour cream or yogurt, and a vegan marshmallow fluff alternative. (Double check labels, some marshmallow brands sneak in gelatin. Ew.) - Gluten-free baking?
Just sub in a 1:1 gluten-free flour blend with xanthan gum. The cookies might be slightly more delicate, but still totally delicious. - No sour cream on hand?
Full-fat plain yogurt (vegan or not) will do the trick, same creamy texture, same dreamy softness. - Watching your sugar?
You can tone down the powdered sugar a bit in the filling, but keep enough to get that fluffy texture just right.
With a few simple tweaks, you can make these Easy Chocolate Whoopie Pies totally your own, still soft, rich, and sandwich-ready no matter what you’re working with.
Pro Tips for Perfect Eggless Whoopie Pies
If you want those soft, bakery-style sandwiches with dreamy filling and fluffy tops, these pro tips will help you get it just right. Even better? These tricks make your Easy Chocolate Whoopie Pies taste like a professional made them, minus the fuss.
- Use a kitchen scale if you’ve got one
Measuring by weight gives you perfectly portioned cookies that bake evenly every time. - Let the batter sit for 10 minutes
It gives the ingredients time to fully hydrate and helps your cookies bake up light and pillowy. - Stir gently, no overmixing!
Once the batter comes together, stop. Overmixing leads to dense, tough cookies (and that’s not the vibe here). - Make sure your oven is fully preheated
Starting with a hot oven means better rise and soft, cakey results. - Cool completely before filling
I know it’s hard to wait, but warm cookies will melt your filling. Let them chill, it’s worth it. - Use a cookie scoop
It keeps things neat and gives you evenly sized tops and bottoms that pair up perfectly.
With just a few simple tweaks, you’ll get the ultimate soft, rich, and creamy Easy Chocolate Whoopie Pies, the kind that disappear in seconds and have everyone asking for the recipe.
Variations & Flavor Twists
Once you’ve mastered the classic Easy Chocolate Whoopie Pies, the real fun begins, remixing them into totally new treats! This recipe is the perfect blank canvas, and with just a few small tweaks, you can turn them into something seasonal, colorful, or completely crave-worthy.
Coconut Marshmallow Delight
Stir a handful of shredded coconut into the filling for a toasty, tropical twist. It’s like your favorite chocolate bar… only fluffier.
Nutty Fudge Whoopies
Add chopped walnuts or pecans to the batter for a little crunch in every bite. It gives serious brownie-cookie hybrid vibes, like a softer version of these gooey Eggless Cadbury Mini Egg Brownies.
Strawberry Cheesecake Sandwiches
Swap out the marshmallow fluff for strawberry buttercream or vegan cream cheese frosting and add a dollop of jam in the middle. Total dessert table showstopper, think Eggless Strawberry Crunch Cake in handheld form.
Mint Chocolate Magic
Add ¼ teaspoon peppermint extract to the cookie batter, then top your finished pies with crushed mint candies. These are perfect for the holidays or when you’re channeling Girl Scout Thin Mint energy.
Fluffernutter Whoopie Pies
Mix a spoonful of peanut butter into the marshmallow filling for that salty-sweet combo we all secretly love. Imagine a cross between a peanut butter cup and a s’more, yes, please.
Birthday Cake Remix
Toss rainbow sprinkles into the batter or frosting, and suddenly you’ve got celebration-ready whoopie pies! A fun idea for birthdays, baby showers, or just a random Tuesday. Kinda like the mood of these playful Easy Hummingbird Cupcakes.
Banana Split Whoopies
Try adding mashed banana to the batter and a drizzle of chocolate sauce inside. Dessert meets nostalgia, and a cousin to those cozy Eggless Carrot Banana Muffins.
How to Store & Freeze Easy Chocolate Whoopie Pies
Let’s be honest, these Easy Chocolate Whoopie Pies tend to disappear fast. But if you do have leftovers (or you’re planning ahead), here’s how to store them like a pro:
At Room Temperature
Store your assembled whoopie pies in an airtight container at room temp for up to 2–3 days. They’ll stay soft and pillowy, just the way you like them. Perfect for lunchbox treats or coffee breaks!
In the Fridge
Want to keep them fresh a little longer? Pop them in the fridge for up to a week. Just let them come to room temp before serving so the filling softens back up, trust me, it’s worth the wait.
Freeze for Later
These freeze beautifully! Wrap each sandwich individually in plastic wrap, then store them in a zip-top freezer bag or airtight container. They’ll keep for up to 2 months.
To serve, just thaw at room temperature, no need to reheat, they’re just as dreamy cold.
Whether you’re making them for a party, prepping ahead for a sweet craving, or sneaking one after bedtime (we’ve all been there), these Easy Chocolate Whoopie Pies are freezer-friendly, lunchbox-approved, and basically the gift that keeps on giving.
Easy Chocolate Whoopie Pies FAQs
Can I make Easy Chocolate Whoopie Pies ahead of time?
Yes! Bake the cookies a day or two early and store them. Fill and sandwich the day you serve for best results.
Can I make them dairy-free?
Absolutely. Use dairy-free sour cream, vegan butter, and plant-based marshmallow fluff for a fully dairy-free version of these Easy Chocolate Whoopie Pies.
Can I use a different filling?
Totally! Swap in vanilla buttercream, chocolate ganache, peanut butter fluff, you name it. These pies are super flexible.
How do I prevent the cookies from spreading too much?
Let the batter rest for at least 10 minutes and use fresh baking powder/soda. A cookie scoop also helps keep things tidy.
Can I make gluten-free Easy Chocolate Whoopie Pies?
Yes! Just use a 1:1 gluten-free flour blend with xanthan gum for that classic whoopie texture, minus the gluten.
And there you have it, everything you need to know to whip up your own batch of soft, rich, and totally egg-free Easy Chocolate Whoopie Pies. Whether you’re baking for a party or just treating yourself on a Tuesday, these are guaranteed to bring big smiles and chocolatey joy.
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