Chocolate Chip Woopie Pies - Martha White®
Home > Recipes > Chocolate Chip Woopie Pies

Chocolate Chip Woopie Pies

Prep Time

50 min

Cook Time

10 min


16 Servings

Total Time

60 min

Chocolate Chip Woopie Pies



non-stick Cooking Spray

2 (7.4 oz.) packages Martha White Chocolate Chip Muffin Mix

1/4 cup firmly packed dark brown sugar

4 tablespoons butter, melted

1 large egg, beaten

1 teaspoon vanilla extract



6 large marshmallows

4 tablespoons butter

3 tablespoons milk

2 cups powdered sugar

1/2 cup unsweetened cocoa powder

1 teaspoon vanilla extract


Heat oven to 350ºF. Coat a baking sheet with no-stick cooking spray. Stir together muffin mix and brown sugar in a large bowl. Stir in 4 tablespoons butter, egg, and 1 teaspoon vanilla until well blended.

Roll dough by heaping teaspoonfuls into balls. Place on the baking sheet. Bake for 8 to 10 minutes or until light golden brown. (Do not overbake.) Cool for 2 minutes on the baking sheet. Remove to a cooking rack. Cool completely.

Place marshmallows, 4 tablespoons butter, and milk in a medium heavy saucepan over low heat. Stir until marshmallows are melted, 3 to 4 minutes. Remove from heat. Sift together powdered sugar and cocoa. Stir into the marshmallow mixture until smooth and satiny. Stir in 1 teaspoon vanilla. Spread a scant tablespoon of filling on the flat side of a cookie. Top with another cookie. Repeat with remaining cookies.

For Fluffy Chocolate Chip Whoopie Pies: Make cookies and cool as directed. Place half of the cookies, flat side up, on a baking sheet. Place one large marshmallow on each cookie. Bake at 350ºF for 3 to 4 minutes, or until marshmallows are light golden brown. Remove from the oven and top each cookie with another cookie, pressing gently. If desired, garnish the marshmallow filling with chocolate chips.