Martha Stewart Chocolate Whoopie Pies​

This delicious Chocolate Whoopie Pie recipe, inspired by Martha Stewart, is a fun and easy treat to make at home. With soft, cakey chocolate cookies and a creamy vanilla buttercream filling, these classic sandwich cookies are perfect for any occasion. They come together quickly with simple ingredients, making them a go-to dessert for chocolate lovers!

Recipe Ingredients

For the Chocolate Whoopie Pie Cookies

• 1 ¾ cups unbleached all-purpose flour
• ½ teaspoon kosher salt
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• ½ cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 cup buttermilk, room temperature
• 1 teaspoon pure vanilla extract

For the Vanilla Buttercream

• ½ cup (1 stick) unsalted butter, room temperature
• 3 to 4 cups confectioners’ sugar
• ¼ cup milk
• ½ teaspoon pure vanilla extract

How To Make Chocolate Whoopie Pies​?

1. Preheat the oven & prepare baking trays: Preheat your oven to 200°C / 400°F. Line two baking trays with parchment paper.
2. Mix the dry ingredients: In a bowl, sift together the flour, salt, cocoa powder, baking soda, and baking powder. Set aside.
3. Cream the butter & sugar: In a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy.
4. Add wet ingredients: Mix in the egg, buttermilk, and vanilla extract until fully combined.
5. Incorporate dry ingredients: Slowly add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
6. Portion the dough: Use a 1-ounce (30ml) ice cream scoop to place equal portions of batter onto the prepared baking trays, spacing them evenly (12 per tray).
7. Bake the cookies: Bake for 10–12 minutes or until firm. Remove from the oven and transfer to a wire rack to cool completely.

Recipe Tips:

• Use Room Temperature Ingredients : Let your butter, egg, and buttermilk sit out before baking. This helps everything mix evenly for a smooth batter.
• Don’t Overmix the Batter : Mix just until the dry ingredients are combined. Overmixing can make the cookies dense instead of soft and fluffy.
• Use an Ice Cream Scoop for Even Sizes : A 1-ounce scoop ensures all cookies are the same size, so they bake evenly and match perfectly when sandwiching.
• Let the Cookies Cool Completely : If they are even slightly warm, the buttercream will melt and become messy. Be patient for the best results!
• Sift the Powdered Sugar for Smooth Buttercream : Lumps in powdered sugar can make your frosting grainy. Sifting ensures a creamy, silky filling.

How To Store Leftovers?

• Refrigerate: Let the Chocolate Whoopie Pies cool completely to room temperature. Then, place them in an airtight container with parchment paper between layers to prevent sticking. Store in the refrigerator for up to 3 days.
• Freeze:  Wrap each Whoopie Pie individually in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months. To serve, let them thaw in the refrigerator for a few hours or at room temperature for about 30 minutes before enjoying.

Nutrition Facts

• Calories: 324 kcal
• Total Fat:21.7 g
• Saturated Fat:1.8 g
• Cholesterol:16.2 mg
• Sodium: 473.5 mg
• Potassium:108 mg
• Total Carbohydrate:49.4 g
• Dietary Fiber:1.1 g
• Sugars: 34.1 g
• Protein:2.9 g

Check out More Recipes:

• Martha Stewart​ Pumpkin Squares
• Martha Stewart​ Red Velvet Chocolate Cake
• Martha Stewart​ Tres Leche Cake
• Martha Stewart​ Apple Sauce
• Martha Stewart​ Blueberry Cobbler