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Football Whoopie Pies by The BakerMama

Football Whoopie Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Maegan - The BakerMama
  • Prep Time: 30 mins
  • Cook Time: 12 mins
  • Total Time: 42 mins
  • Yield: 16
  • Category: Dessert


Chocolate whoopie pies shaped like footballs with a fluffy marshmallow buttercream filling for a festive game time treat that’s sure to be a winner!


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 13/4 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 11/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk


  • 1/2 cup (1 stick) butter, softened
  • 1 cup marshmallow fluff
  • 3 cups powdered sugar
  • 12 teaspoons milk, if needed


  1. Preheat oven to 375°F. Line two cookie sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the egg and vanilla and beat until well combined.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Add 1/3 of the flour mixture and then half of the milk, mixing on low speed until just combined. Add another 1/3 of the flour mixture and the remaining milk, continuing to mix on low speed until combined. Add the remaining flour mixture and beat until batter is smooth.
  4. Scoop the batter into a large resealable baggie and snip a small piece off of one lower corner of the baggie with scissors. Draw a football outline with the batter onto the parchment-lined cookie sheet. Fill in the football shape with more batter and spread into a flat football shape with a small spatula. Repeat with remaining batter spacing each football a couple of inches apart.
  5. Alternately, you could draw football shapes with a pen on one side of the parchment paper and then flip it over on the cookie sheet and draw the batter onto the outline, filling it in and spreading it out to make sure it’s smooth and in a football shape.
  6. Bake for 12-14 minutes, rotating cookie sheets halfway through, until cookies are set and spring back when lightly touched. Remove from the oven and let cool for 10 minutes on the cookie sheets before transferring to a wire rack to cool completely.
  7. Meanwhile, make the filling. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and marshmallow fluff until smooth. Add the powdered sugar, 1 cup at a time, until well combined. Turn the mixer on high speed and beat until filling is fluffy, about 5 minutes. If the filling is too thick, add a teaspoon or two of milk to thin it out a bit. If it’s too thin, add more powdered sugar. It should be thick yet spreadable.
  8. Turn half of the football cookies over and place a few tablespoons of filling on them. Top with another cookie and press gently together. Scoop remaining filling into a small resealable baggie and snip a tiny corner off of the bottom of the baggie. Draw lines of the top of each sandwich with the filling so they look like footballs.
  9. Store in an airtight container.