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Chocolate Chip Cookie Whoopie Pies

Elizabeth Heiskell's Chocolate Chip Whoopie Pies
Elizabeth Heiskell's Chocolate Chip Whoopie PiesNathan Congleton / TODAY


Chocolate chip cookies
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup butter
  • 3/4 cup white sugar
  • 3/4 cup dark brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • cups semi sweet chocolate chips
  • Filling
  • 1/2 cup butter, softened
  • cup powdered sugar
  • 2 cups marshmallow cream
  • 1 teaspoon vanilla
  • Chef notes

    These sweet treats combine the cream-filled goodness of whoopie pies with the classic flavors of chocolate chip cookies.


    For the chocolate chip cookies:


    Preheat oven to 375°F. Line a baking sheet with parchment paper.


    In medium bowl, whisk together the flour, baking soda and salt. Set aside.


    In large bowl, beat together the butter, white sugar and brown sugar. Mix in vanilla, and then mix in eggs, one at a time. Gradually mix in dry ingredients then stir in the semi sweet chocolate chips.


    Using tablespoon, scoop the dough onto the parchment paper-lines baking sheet (make sure you have an even number of cookies). Bake for about 9 minutes, until slightly browned on the edges. Remove from the oven, let them rest for about 3 minutes and then transfer to a cooling rack.

    For the filling:

    In large bowl, beat together the butter, powdered sugar, marshmallow cream and vanilla until smooth.

    To assemble:

    Spread about 2 teaspoons of filling on the flat side of one cookie. Place a second cookie on top of the filling and gently press down until the filling comes to the edges of the cookies. Repeat with remaining cookies and filling.