Easy Whoopie Pies (+Video)

Step 1

Heat oven to 350°F. Line two large cookie sheets with either parchment paper, Silpat, or lightly spray with nonstick cooking spray.

Step 2

In large bowl, beat together chocolate cake mix, instant chocolate pudding mix, eggs, water and vegetable oil until thoroughly combined (batter will be thick).

Step 3

Pour batter into a 1 gallon ziploc bag and seal. Cut a hole off of one of the bottom corners.

Step 4

Pipe batter into 36 small circles onto cookie sheets about 1-inch apart (this will allow for spreading).

Step 5

Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.

Step 6

With electric mixer on medium speed, beat butter and sugar together until fluffy then beat in vanilla extract.

Step 7

Beat in marshmallow fluff until incorporated. Refrigerate filling until slightly firm, about 30 minutes.

Step 8

Once cookies are cooled, spread filling (about 2 tablespoons - you want a thick filling so use your best judgement) on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

Step 9

Then enjoy! If not eating immediately, I suggest wrapping each one individually and storing in the refrigerator for up to 3 days.