Chocolate Mint Whoopie Pies

This post and recipe may contain affiliate links. Read my Disclosure Policy.

This easy small batch recipe for Chocolate Mint Whoopie Pies bring two delicious desserts together in one – a soft cookie and moist cake.  The classic cookie-cakes are sandwiched together with a minty whipped marshmallow filling, with flavors reminiscent of chocolate mint ice cream.  

A small batch of whoopie pies in a stack

Chocolate Mint Whoopie Pies

I developed this recipe while researching (i.e. wracking my brain) non-alcoholic desserts to make for St. Patrick’s Day.  I already have an Irish Apple Cake, and an Irish Tea Cake, but beyond that I was stumped for classic Irish desserts.  So, let’s call out the elephant in the room that these Whoopie Pies are not a traditional St. Patrick’s Day dessert.  But they are green.  So, that is enough for me.

What Is A Whoopie Pie

Sometimes referred to as a cookie, pie, sandwich cookie, delicious chocolate goodness, the Whoopie Pie is essentially a soft chocolate cake made into cookie form.  With a luscious cream filling.  We can’t forget the cream filling.  

If you want to do a little research on your own, Wikipedia has a page full of controversy on which state of the union the Whoopie Pie originated from.  I’m not going to get in the middle of that debate.  🙂  All I know is, whoever invented the Whoopie Pie is a genius.

And I suppose whichever side you’re on as to which state created the Whoopie Pie, the filling of the cookie-cake sandwich is up for debate too.  I’ve seen traditional buttercream fillings, straight up marshmallow cream fillings, and shortening frosting fillings.

For this recipe, we are using a Whipped Marshmallow Cream Filling.  Purist may judge.  While others looking for a lighter filling to go with the decadent chocolate cake may appreciate the delicate spin.

Two whoopie pies in a loaf pan

Small Batch Of Chocolate Mint Whoopie Pies

If I’m going to eat cookie-size pieces of cake, I’m not going to want dozens of them laying around.  My willpower has been shot while stuck at home.  To remedy that, this recipe makes a small batch of 4 whoopie pies.  

But don’t let the quantity fool you.  These are generously sized whoopie pies.  That said, if you prefer a smaller cookie sandwich, you can always make the scoops of batter smaller.  

Ingredients To Make Chocolate Mint Whoopie Pies

  • All-Purpose Flour
  • Unsweetened Cocoa Powder
  • Baking Powder and Soda
  • Salt
  • Light Brown Sugar
  • Granulated Sugar
  • Vanilla Extract
  • Egg Yolk
  • Buttermilk
  • Heavy Cream
  • Marshmallow Cream
  • Peppermint Extract
  • Meringue Powder 
Chocolate whoopie pie with marshmallow filling

Tips For Making Whoopie Pies

  • Use a hand held mixer – I’ve tried making these whoopie pies by hand.  Creaming butter and sugar by hand is not my favorite.  New Find – Instead of buying a whole new Mini KitchenAid Mixer, to better mix my small batch recipes, I found my regular size KitchenAid can use a smaller 3-quart bowl!  Winner.  Winner.
  • Cocoa powder – Dutch process and natural unsweetened cocoa will work fine in this recipe.  I prefer Dutch process because it isn’t as acidic.
  • Light brown sugar – Dark brown sugar may impart too much moisture and not make the whoopie pies ‘cakey’ enough.
  • Marshmallow Cream – You could opt to use an all-marshmallow cream filling.  Keep in mind, marshmallow cream from the little tubs loosens and may seep out of the sides of the whoopie pies.  Though, I wouldn’t call that a non-negotiable!
  • Your choice on food coloring – The versatility of whoopie pies makes them ideal to celebrate a holiday.  In this case, a little green to get you ready for St. Patrick’s Day!
  • Let the cookie-cakes cool – It goes without saying, but let the cookie-cakes cool completely before filling.  Otherwise, soupy marshmallow mess!

Ok, so maybe not the traditional Irish recipe for St. Patrick’s Day, but certainly one that will re-appear each year! 

More Sandwich Cookie Recipes

Chocolate Mint Whoopie Pies

Yield: 4 Servings
This easy small batch recipe for chocolate mint whoopie pies bring two delicious desserts together in one – a soft cookie and moist cake.  The classic cookie-cakes are sandwiched together with a minty whipped marshmallow filling, with flavors reminiscent of chocolate mint ice cream.  
Prep20 minutes
Cook11 minutes
Total31 minutes


Whipped Mint Marshmallow Filling

  • ½ cup heavy cream
  • ½ cup marshmallow cream
  • teaspoon peppermint extract
  • 1 to 2 drops green gel food coloring (optional)

Chocolate Whoopie Pies

  • ½ cup + 1 tablespoon all-purpose flour
  • 2 tablespoons unsweetened cocoa powder, Dutch process
  • teaspoon baking powder
  • teaspoon baking soda
  • teaspoon salt
  • 2 tablespoons unsalted butter, room temperature
  • 3 tablespoons light brown sugar
  • 1 tablespoon granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¼ cup buttermilk


  • Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.

Whipped Mint Marshmallow Filling

  • Make the filling first – In a medium mixing bowl, add the heavy cream, marshmallow cream, and peppermint. In a medium mixing bowl, add the heavy cream and marshmallow cream. Using a hand held mixer with whisk attachments, whip the cream to medium peaks. Note – Taste the cream and add more peppermint as desired – keeping in mind a little goes a long way!
    ½ cup heavy cream, ½ cup marshmallow cream, ⅛ teaspoon peppermint extract
  • If using, add the food color, and continue to whip the cream to stiff peaks. Cover and refrigerate until ready to use.
    1 to 2 drops green gel food coloring

Chocolate Whoopie Pies

  • In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
    ½ cup + 1 tablespoon all-purpose flour, 2 tablespoons unsweetened cocoa powder, Dutch process, ⅛ teaspoon baking powder, ⅛ teaspoon baking soda, ⅛ teaspoon salt
  • In a medium mixing bowl, add the butter and both sugars. Use a hand held mixer and cream the butter and sugar until it is light and fluffy. Add the egg yolk and vanilla and beat until the egg yolk is combined.
    2 tablespoons unsalted butter, room temperature, 3 tablespoons light brown sugar, 1 tablespoon granulated sugar, 1 large egg yolk, ½ teaspoon vanilla extract
  • Sprinkle 1/2 of the dry ingredients over the top of the wet ingredients. Beat at low speed until just mixed. Add the buttermilk and mix until just combined. Finish with the remainder of the dry ingredients and mix until no dry streaks remain.
    ¼ cup buttermilk
  • Using a small cookie scoop, scoop 8 equal portions of batter onto the prepared baking sheet. Space at least 2 inches apart as the batter will spread.
  • Bake for 11 to 14 minutes, or until the whoopie pies are springy to the touch.
  • Cool the whoopie pies on the baking sheet set on a wire cooling rack, for about 10 minutes. Then, transfer them to the rack to cool completely.
  • To assemble – Spoon or pipe the mint filling equally onto 4 whoopie pies and top with another to make a sandwich. Enjoy!
Loved the recipe?Please leave a STAR rating for the recipe (reviews are awesome too!) This greatly helps me continue to provide FREE recipes!


  • Serving Size – This is a small batch recipe that may be able to be doubled.  Rather than two egg yolks, I recommend 1 whole egg.
  • Yield – The recipe as written will yield 4 whoopie pies.  I don’t recommend changing the size of the whoopie pies – to make more or less- because the texture of the cakes may not turn out as expected.
  • Cream Filling – Any filling or frosting will work!  Try my strawberry whipped cream, marshmallow meringue, or cream cheese filling.
  • Storing – The whoopie pies will be fine at room temperature for up to 8 hours.  Beyond that and I recommend refrigerating them.  They will last up to 3 days, before they start drying out.
  • Freezing – You can freeze un-filled whoopie pies for up to 3 months.  Wrap tightly in plastic wrap and place in a freezer bag.  Thaw in the refrigerator and bring to room temp to assemble.
Course: Dessert
Cuisine: American
Author: Erin Cernich


Calories: 398kcal | Carbohydrates: 54g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 151mg | Potassium: 141mg | Fiber: 2g | Sugar: 23g | Vitamin A: 698IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 2mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
Sandwich cookies stacked on a plate

About the author photo.

about the author ...

I'm Erin and I'm all about desserts - and a little bit of butter!

I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!

comments & reviews

2 thoughts on “Chocolate Mint Whoopie Pies”

  1. Hi Erin! I am making these for a crowd. Do you think doubling the recipe will work well, or maybe even quadrupling?
    Thank you!

    1. Hi Ingrid – I haven’t tested it, so can’t say for certain. If you do try to double it, I would use a whole egg vs. 2 egg yolks. Let me know if you try it and how they turn out!

Leave a Comment

Your email address will not be published. Required fields are marked *

recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.