Soft Brownie-Style Whoopie Pies with Cream Filling
There’s something so comforting about a soft chocolate dessert with a creamy center—and these Soft Chocolate Brownie Whoopie Pies with Cream Filling are just that.
These cookies have a rich chocolate flavor with a soft, tender texture that’s closer to a brownie than a traditional cookie, but without being dense or fudgy. They bake up light enough to sandwich, while still giving you that classic chocolatey bite.
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Why You’ll Love This Recipe
- Soft, tender brownie texture – These have a rich chocolate flavor with a soft, brownie-like bite that’s perfect for sandwiching.
- Smooth, creamy filling – The simple buttercream center adds just the right amount of sweetness without overpowering the chocolate.
- Easy to make at home – No complicated steps—just simple ingredients and a straightforward method.Perfect for sharing – These whoopie pies are easy to serve and great for gatherings, holidays, or a cozy night at home.
- A fun twist on classic brownies – If you love brownies but want something a little different, this is a simple way to change things up.
Ingredients You’ll Need
For the Brownie Cookies:
- Salted butter – Adds richness and helps create that soft, fudgy texture.
- Semi-sweet chocolate chips – Melted into the batter for deep chocolate flavor.
- Eggs – Provide structure and help bind the dough together.
- White granulated sugar – Sweetens and helps create a soft texture.
- Light brown sugar – Adds moisture and a subtle caramel-like flavor.
- All-purpose flour – Gives the cookies structure while keeping them tender.
- Cocoa powder – Enhances the rich, chocolatey taste.
- Baking powder – Adds a slight lift.
- Baking soda – Helps balance texture and spread.
For the Cream Filling:
- Butter – The base of the frosting, making it smooth and creamy.
- Powdered sugar – Sweetens and thickens the filling for that classic cream center.
For the full list of ingredients and step-by-step instructions, scroll down to the printable recipe card at the end of this post.
How to Shop for the Best Ingredients
- Cocoa powder – Choose a high-quality, unsweetened cocoa powder for the richest chocolate flavor. Organic options are a great choice when possible.
- Chocolate chips – Look for simple ingredients like cocoa, sugar, and cocoa butter. Skip brands with unnecessary additives or emulsifiers when you can.
- Flour – Opt for organic and unbleached flour.
- Butter – Choose real butter from pasture-raised or grass-fed cows for better flavor and quality.
- Eggs – Choose organic, free-range eggs from pasture-raised chickens.
- Sugar – Look for organic and fair-trade granulated sugar when possible. Fair-trade options support ethical farming practices.
- Vanilla extract – Use a pure vanilla extract made with simple ingredients rather than imitation vanilla for the best flavor.
Cream (for filling) – Choose organic heavy cream without gums or additives. A simple ingredient list is always best. - Powdered sugar – Look for organic options without added cornstarch, or choose one with a minimal ingredient list.
Disclaimer: I share these ingredient tips based on my own experience and research. I am not a doctor or dietitian, and this information is not intended to replace professional medical advice.
Equipment You’ll Need
- Oven safe mixing bowls – Two large bowls for mixing the batter and preparing the filling.
- Measuring cups and spoons – For accurately measuring all ingredients.
- Spatula – Useful for combining ingredients and scraping down the bowl.
- Hand mixer – Helps mix the eggs smoothly and creates a light, creamy filling.
- 9×13 Rimmed baking sheet – A sturdy baking sheet with sides helps the cookies bake evenly and prevents any spreading off the pan.
- Parchment paper – Keeps the cookies from sticking and makes cleanup easier.
- Cookie scoop – Ensures evenly sized cookies so they bake uniformly.
- Cooling rack – Allows the cookies to cool completely before adding the filling.
- Offset spatula, butter knife, or piping bag (optional) – Used to spread or pipe the filling evenly between the cookies.
- Plastic wrap – Used to cover the dough while it chills in the refrigerator.
How to Make Brownie Cream Pies
Step 1 – Prepare the oven.
Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper.
Step 2 – Melt the chocolate and butter.
Add the butter and chocolate chips to a microwave-safe bowl. Heat in 45-second intervals, stirring between each, until fully melted and smooth.
Step 3 – Add the eggs.
Whisk in the eggs until thoroughly combined.
Step 4 – Add the sugars.
Mix in the granulated sugar and brown sugar until smooth.
Step 5 – Mix in the dry ingredients.
Mix in the granulated sugar and brown sugar until smooth.
Step 6 – Chill the dough.
Cover with plastic wrap and chill in the refrigerator for 30 minutes.
Step 7 – Scoop and bake.
Drop about 1½ tablespoons of dough onto a 9×13 inch baking sheet. Bake for 11 minutes.
Step 7 – Cool the cookies.
Transfer cookies to a wire rack and let them cool for about 30 minutes.
Step 8 – Make the frosting.
In a separate mixing bowl, whisk together the powdered sugar and softened butter until smooth and creamy.
Step 9 – Assemble.
Using an offset spatula, butter knife, or piping bag, spread or pipe the filling onto the flat side of half the cookies. Gently press the remaining cookies on top to create cream pies.
Step 10 – Serve and enjoy
Serve and enjoy.
Tips for Best Results
- Let the cookies cool completely – It’s important to let your cookies cool before adding the filling. If they’re still warm, the frosting will melt and slide off.
- Use softened butter for the filling – Make sure your butter is soft, not cold. This helps create a smooth, creamy frosting without lumps.
- Don’t skip chilling the dough – Chilling helps prevent the cookies from spreading too much and keeps them thick and brownie-like.
- Expect a softer dough – The dough will be more wet than a traditional cookie dough. This is normal and gives the cookies their fudgy texture.
- Use a cookie scoop for even sizes – Keeping your cookies the same size helps them bake evenly and makes assembling easier.
- Choose your chocolate – You can use semi-sweet, dark, or milk chocolate chips depending on your preference. Dutch-process cocoa will give a deeper, richer flavor.
- Use a piping bag for clean assembly – For a more uniform and bakery-style look, pipe the filling instead of spreading it.
Frequently Asked Questions
Yes, these can be made ahead. You can bake the cookies a day in advance and store them in an airtight container, then assemble with the filling when ready to serve.
The dough has a softer, more wet consistency than traditional cookie dough. This is normal and helps create that fudgy, brownie-like texture.
Yes, chilling the dough is important. It helps prevent the cookies from spreading too much and keeps them thick and soft.
You can use either natural or Dutch-process cocoa powder. Dutch-process will give a richer, deeper chocolate flavor.
Yes, you can use semi-sweet, dark, or milk chocolate chips depending on your preference.
You can use either natural or Dutch-process cocoa powder. Dutch-process will give a richer, deeper chocolate flavor.
Yes, the dough can be mixed by hand using a whisk or spatula. Just make sure everything is well combined and smooth.
How do I Make sure the cookies are completely cooled before adding the filling. If needed, store them in a cool place or refrigerate. the filling from melting?
Soft Brownie-Style Whoopie Pies with Cream Filling
Equipment
- 2 Oven safe mixing bowls
- Measuring cups and spoons
- Spatula
- Hand mixer
- 9×13 rimmed baking sheet
- Parchment paper
- Cookie scoop about 1½ tablespoons or medium size
- Cooling rack
- Offset spatula, butter knife, or piping bag (optional)
- Plastic wrap
Ingredients
Cookies
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- ½ cup salted butter
- ½ cup cocoa powder
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
For the frosting
- 1 ¼ cups powdered sugar
- ½ cup butter, softended
Instructions
- Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper.
- Add the butter and chocolate chips to a microwave-safe bowl. Heat in 45-second intervals, stirring between each, until fully melted and smooth.
- Whisk in the eggs until thoroughly combined.
- Mix in the granulated sugar and brown sugar until smooth.
- Cover with plastic wrap and chill in the refrigerator for 30 minutes.
- Drop about 1½ tablespoons of dough onto a 9×13 inch baking sheet. Bake for 11 minutes.
- Transfer cookies to a wire rack and let them cool for about 30 minutes.
- In a separate mixing bowl, whisk together the powdered sugar and softened butter until smooth and creamy.
- Using an offset spatula, butter knife, or piping bag, spread or pipe the filling onto the flat side of half the cookies. Gently press the remaining cookies on top to create cream pies.
- Serve and enjoy.
If you make this recipe, I’d love to know what you think! Share your photos or variations in the comments, or tag on Instagram or Facebook @awifeandherhome. Don’t forget to pin this recipe!
