Whoopie pies are one of those treats that feel like a mix between a soft cake and a cookie sandwich. They are fun to make and even better to eat.
These ones are rich and chocolatey, with a smooth vanilla filling in the middle. The cookies come out soft and pillowy every single time.
The best part is that this recipe is completely eggless. So if you avoid eggs or simply ran out, you can still enjoy these without any trouble.
I use simple ingredients that you probably already have in your kitchen, and the steps are easy to follow.
Let me show you how to make these soft chocolate whoopie pies at home.
Why You’ll Love It
Deep Chocolate Flavor – Cocoa, brown sugar, and vanilla create a rich chocolate taste without making the cookies feel too heavy.
Soft, Cake-Like Texture – Buttermilk gives the chocolate cookies a tender, springy texture that feels light and satisfying.
Creamy Vanilla Filling – The smooth, fluffy filling adds a sweet contrast to the rich cocoa cookies.
Balanced Sweetness – Cocoa, vanilla, brown sugar, and a touch of salt create a rounded flavor in every bite.
Ingredient List
For the Cookies
- 2 cups All Purpose Flour
- 1/2 cup Cocoa Powder
- 1 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter, softened
- 1 cup Brown Sugar
- 1 cup Buttermilk, room temperature
- 2 tsp Vanilla Extract
For the Filling
- 3/4 cup Unsalted Butter, softened
- 2 1/2 cups Powdered Sugar
- 3 tbsp Heavy Cream
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
Directions
Step 1
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Step 2
In a large bowl, beat the butter and brown sugar for 3 minutes until light and fluffy, then beat in the vanilla.
Step 3
In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt.
Step 4
Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry. You will get a thick, fluffy batter.
Step 5
Scoop 2 tablespoon mounds onto the sheets, 2 inches apart, and bake for 10-12 minutes until the tops spring back when touched.
Step 6
Cool on the sheets for 5 minutes, then transfer to a rack to cool completely.
Step 7
For the filling, beat the butter for 2 minutes, add the powdered sugar on low, then add the cream, vanilla, and salt and whip for 3 minutes until pale and fluffy.
Step 8
Spread or pipe the filling onto the flat side of half the cookies, top with the rest, and press gently to sandwich.
Tips
Measure The Flour Carefully
Fluff the flour and cocoa powder, spoon them into your measuring cups, and level the tops with a straight edge. Scooping directly from the bag can pack in too much, making the cookies thick and dry.
For the most consistent results, weighing the flour and cocoa is even better. Accurate measurements help the batter spread properly and keep the cookies soft.
Use Room Temperature Ingredients
Bring the buttermilk to room temperature before mixing it into the batter. Cold buttermilk can make the softened butter firm up, leaving small lumps and making the batter less smooth.
The butter should be soft enough to press easily with a fingertip, but it should not look melted or greasy. Properly softened butter traps air with the brown sugar, which helps the cookies bake up light.
Mix The Batter Gently
Add the dry ingredients and buttermilk in the planned additions, mixing on low speed just until each addition disappears. Scrape the bottom and sides of the bowl once so no dry cocoa mixture is left behind.
Stop mixing as soon as the batter looks smooth and fluffy. Too much mixing can make the cookies firm instead of soft and tender.
Try These Next
- Eggless Bakery Chocolate Chip Cookies
- Eggless Double Chocolate Muffins
- Eggless Fudgy & Rich Chocolate Brownies
- Eggless Glazed Chocolate Donuts
Questions You Might Have
Why should the buttermilk be at room temperature?
Room temperature buttermilk blends more smoothly with the softened butter and helps the batter stay light and fluffy.
Cold buttermilk can make the butter firm up, which may lead to a less even texture in the cookies.
Eggless Chocolate Whoopie Pies
Ingredients
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, beat the butter and brown sugar for 3 minutes until light and fluffy, then beat in the vanilla.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry. You will get a thick, fluffy batter.
- Scoop 2 tablespoon mounds onto the sheets, 2 inches apart, and bake for 10-12 minutes until the tops spring back when touched.
- Cool on the sheets for 5 minutes, then transfer to a rack to cool completely.
- For the filling, beat the butter for 2 minutes, add the powdered sugar on low, then add the cream, vanilla, and salt and whip for 3 minutes until pale and fluffy.
- Spread or pipe the filling onto the flat side of half the cookies, top with the rest, and press gently to sandwich.