Whoopie Pies

Ready in: 0:25 min.

Serves: 5

Complexity: medium


1 egg

75ml vegetable oil

200g soft light brown sugar

260g plain flour

40g cocoa powder

1 tsp. Bicarbonate of soda

¼ tsp. Salt

1 tsp baking powder

175ml milk

1 tsp. Vanilla extract

For The Filling

120g butter (softened)

120g icing sugar

1 jar Durkee Marshmallow Fluff

1 tsp vanilla extract


Preheat oven to 175°C. Grease two baking sheets, the larger the better. In a large bowl beat egg. Gradually add the sugar and beat until well combined.and oil together with an electric mixer.

Combine the flour, cocoa powder, bicarbonate of soda, salt and baking powder. Mix milk and vanilla extract. Add two tablespoons of the flour mix to the egg mix and beat until well combined.

Now add two tablespoons of the milk mix to the egg mix and beat until well combined. Continue adding these mixes alternately until all is well combined. Remove from the oven using a fish slice to move the soft cookies to a wire rack to cool. You may have to repeat the baking process if you can’t get all the batter on the trays at once.

To make the filling: mix the butter with icing sugar, stir in the Fluff and vanilla extract and mix well. Place a tablespoon of filling on one cookie, spread all over and place another cookie on top. There you have it: Whoopie Pies.

A great summer addition to these is to slice some delicious fresh strawberries and place them on the filling to create an amazingly light tasting dessert. Makes approximately 10 cookies or 5 large Whoopie Pies.

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