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These adorable little sandwich cookies, otherwise known as chocolate whoopie pies, are cookies made with a cake-like consistency filled with a luscious cream cheese frosting!

chocolate whoopie pies on counter
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Chocolate Sandwich Cookies

These chocolate whoopie pies are a mix between a homemade oreo and a chocolate cupcake. They’re sandwich cookies that are kind of like inverted cupcakes because of how super soft and fluffy they are. The whole family will absolutely love them!

When it comes to chocolate desserts that can be made quickly and easily even with a homemade cream cheese frosting, this is one of my favorite cookie recipes that never disappoints!

As much as I love pumpkin whoopie pies or this gingerbread whoopie pie recipe in season, this easy classic chocolate whoopie pie recipe is always welcome year round. I mean, when is chocolate ever not a good idea?

What is a Whoopie Pie?

A whoopie pie is basically a handheld sandwich cookie that has the consistency of a cake. You can find them as denser crispier cookies, but I much prefer the soft cake-like consistency.

Chocolate is the most popular, which is then usually filled with a classic buttercream or cream cheese frosting. Even a fluffy marshmallow frosting or easy peanut butter frosting would taste delicious. The great thing about these cookies is you can really use whatever sweet creamy whoopie pie filling you like!

chocolate cookies with frosting

Baking Tips

  • Not too sweet. Use semi-sweet chocolate chips and unsweetened cocoa powder. This way you can control the amount of added sugar.
  • Batter, not dough. The texture of the batter will be more cake-like than resembling a cookie dough. So, don’t be alarmed!
  • Doneness. The cookies will still be quite soft when taken out of the oven. As long as they are no longer wet in the middle, they should be ready. They will continue to set as they cool.
  • Assembly. Once your cookies have cooled, flip over half of them. Frost only those! Then grab another cookie and place it on top.
  • Cookie size. Use a cookie scoop to scoop out the batter for even sizes. It’s going to be rather difficult to make a sandwich with two different sized cookies!
  • Texture and consistency. For light and fluffy results, avoid overmixing the batter.

Pro Tip!

For a neater-looking center, pipe the frosting in a circular motion using a piping bag. The best whoopie cookies have the perfect cookie-to-frosting ratio, so be generous with your filling!

stacked chocolate whoopie pies on counter

Storing Whoopie Pies

Store: These cookies will stay fresh for up to 3 days in the fridge when kept in an airtight container. In my opinion, they taste even better the next day!

Freeze: Freeze for up to 3 months and bring them out to thaw a couple of hours before eating.

chocolate whoopie pies cut in half

More Delicious Chocolate Desserts:

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stacked chocolate whoopie pies on counter

Chocolate Whoopie Pies

5 from 4 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These adorable little sandwich cookies, otherwise known as chocolate whoopie pies, are cookies made with a cake-like consistency filled with a luscious cream cheese frosting!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 16



  • 1 cup butter
  • ½ cup semi-sweet chocolate chips
  • ¼ cup unsweetened cocoa powder
  • 2 ½ cups (325 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup granulated sugar
  • ¾ cup sour cream
  • 2 large eggs
  • ½ Tablespoon white vinegar
  • 1 ½ teaspoons vanilla extract


  • 6 ounces cream cheese , softened
  • ½ cup butter , softened
  • 2-3 cups powdered sugar
  • 1 to 2 teaspoons vanilla extract



  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In a small heavy bottom pot, melt the butter and chocolate chips over medium heat. Remove from heat and set aside to cool slightly.
    butter and chocolate chips in pan
  • In a medium sized bowl, whisk or sift together the flour, cocoa, baking powder, baking soda and salt.
    whisking flour and cocoa powder in glass bowl
  • In a large bowl, whisk together the sugar, eggs, sour cream, vinegar and vanilla. Then add in the flour mixture and mix until combined. Do not over mix.
    whisking chocolate batter in glass bowl
  • Use a medium cookie scoop or Tablespoon to drop the cookies onto the pan about 1 1/2 inches apart. Bake for 10 to 12 minutes, or until the centers no longer look wet. Allow them to cool on the pan for a couple minutes and then transfer to a cooling rack.
    chocolate cookies on baking sheet


  • While the cookies are cooling, whip up your cream cheese frosting. Beat the butter in a large bowl with an electric mixer. Once smooth, beat in the cream cheese. Then slowly add in the powdered sugar and vanilla and mix until smooth. Add a pinch of salt if desired. Set aside until cookies have cooled.
    spreading cream cheese frosting with knife
  • Once the cookies have cooled, frost the BOTTOM of the cookies (generously) and then grab another cookie to put on top and gently press the two cookies together.
    frosting chocolate cookie


Storage: Store leftover cookies in a covered container up to 3 days in the refrigerator. In my opinion, they taste even better the next day.
Freeze up to 3 months. Remove from the freezer a couple hours before serving to thaw.


Calories: 497kcal | Carbohydrates: 60g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 312mg | Potassium: 174mg | Fiber: 2g | Sugar: 30g | Vitamin A: 774IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

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