Chewy oatmeal chocolate chip cookies sandwiched together with a dreamy, creamy marshmallow filling. Whoopie!
Welcome to my new and improved blog design! I hope you find it welcoming and user-friendly as you read posts and browse for recipes here on The BakerMama. I had so much fun making my dreams, for the way I wanted the blog to look and function, come true. I hope you love it and use it often. It’s all for y’all! Definitely let me know if you have any trouble using the new site. You can email me at email@example.com. I’d love your feedback!
The look of The BakerMama has changed, but the deliciousness within is still the same. I’m excited to break in the new design with these Choc-Oat-Chip Whoopie Pies! They’re one of the dreamiest desserts I’ve ever made (and I’ve made a ton, y’all!)! They are absolute perfection in every way. The chocolate chip oatmeal cookies are chewy and chocolate-y while the marshmallow cream filling is sweet and fluffy. Love at first bite!
The key to a great whoopie pie is the soft, chewiness of the cookies used to make them. You can’t have a crispy cookie or the whole thing will fall apart when you bite in. These oatmeal chocolate chip cookies have texture from the oats yet are made super chewy by adding pudding mix into the batter. The cookies alone are something to write home about.
But then I went and sandwiched them together with the easiest ever marshmallow fluff filling. This light and creamy filling will blow your mind. The whole experience that is these whoopie pies is out of this world delicious. Once you’ve had one, you’ll crave them something fierce from then on out.
I’ve started making these for any and every occasion and they’ve been such a huge hit. You can make them bite-sized or big, either way you’ve just gotta make them.
I know you’ll love these whoopie pies and I sure hope you love the new blog design. I’m so happy you’re here! Enjoy!
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup quick cooking oats
- 1 (3.4 ounce) box vanilla instant pudding mix
- 1 teaspoon baking soda
- 1 cup chocolate chips
- ½ cup (1 stick) unsalted butter, softened
- 1 cup marshmallow fluff
- 3 cups powdered sugar
- 1-2 teaspoons milk, if needed
- Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
- In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the egg and vanilla and beat until well combined.
- In a separate bowl, whisk together the flour, oats, dry pudding mix, and baking soda. Add the dry ingredients, 1 cup at a time, to the wet ingredients in the mixer until just combined.
- Stir in the chocolate chips. Shape dough into 2-tablespoon sized rounds and place a few inches apart on the prepared cookie sheets. Press additional chocolate chips into the tops of the cookies, if desired. Flatten each cookie very slightly with the palm of your hand.
- Bake for 10-12 minutes or until the cookies start to turn golden brown, rotating the cookie sheets after 6 minutes of baking.
- Let cool about 5 minutes on the cookie sheets and then transfer to a wire rack to cool completely.
- Meanwhile, make the filling. In the bowl of an electric mixer, fitted with the whisk attachment, beat together the butter and marshmallow fluff until smooth. Add the powdered sugar, one cup at a time, mixing on low speed at first until just combined and then on high speed until filling begins to fluff, about 2 minutes. If the filling is too thick, add one teaspoon of milk at a time until soft peaks form.
- Turn half of the cookies over and spread with the filling. Top with a similar size cookie.
Store in an airtight container.
Recipe by Maegan Brown/Photography by Madison Mentesana