Red Velvet Whoopie Pies (Print Version)

Soft red velvet cookies with fluffy marshmallow cream filling create a nostalgic, crowd-pleasing treat.

# What You'll Need:

→ For the Red Velvet Cookies

01 - 2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - ½ cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon red food coloring
11 - ½ cup buttermilk

→ For the Marshmallow Filling

12 - ½ cup unsalted butter, softened
13 - 1 ½ cups powdered sugar, sifted
14 - 1 jar (7 oz) marshmallow crème
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar together with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add egg and vanilla extract; beat until well combined.
05 - Mix in the red food coloring until evenly distributed.
06 - On low speed, alternately add the flour mixture and buttermilk in three additions, starting and ending with the flour. Mix until just combined; do not overmix.
07 - Using a tablespoon or small cookie scoop, drop 24 evenly-sized mounds of batter onto the prepared sheets, spacing them 2 inches apart.
08 - Bake for 10–12 minutes, or until cookies are set and spring back lightly when touched.
09 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - While cookies cool, prepare the filling: In a large bowl, beat the butter until smooth. Gradually add powdered sugar and beat until fluffy.
11 - Add marshmallow crème, vanilla, and salt. Beat until well combined and smooth.
12 - To assemble, pair cookies by size. Pipe or spread about 1–2 tablespoons of filling onto the flat side of one cookie, then sandwich with its pair.
13 - Serve immediately, or chill for 15 minutes to set the filling.

# Expert Tips:

01 -
  • The marshmallow filling is so pillowy you might catch yourself eating it straight from the bowl with a spoon like I definitely did not do three times
  • These transport beautifully to parties and somehow taste even better after sitting for an hour, making them the ultimate make ahead dessert
02 -
  • Overmixing the batter after adding the flour will make your cookies tough instead of tender—mix until just combined and then walk away
  • The cookies should be completely cool before filling or the marshmallow cream will start melting immediately
03 -
  • Use a kitchen scale to weigh your cookie dough portions for perfectly matching pairs
  • Let the cookies cool completely on the baking sheet before moving them—they are fragile when warm and can crack easily

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