Chocolate-Raspberry Whoopie Pie Hearts

Chocolate-Raspberry Whoopie Pie Hearts

Makes 9 sandwich cookies


Glam-up your Galentine’s day with our heart-shaped whoopie pies, sweetened with raspberry jam, for a twist on this childhood classic.


For the cookies

  • 1 ¾ cups all-purpose flour
  • ¾ cups unsweetened cocoa powder
  • ½ teaspoon coarse salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup (1 stick) unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1/3 cup raspberry jam
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ¾ cup lowfat buttermilk


For the filling

  • 1 cup marshmallow fluff
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 1 ½ cups confectioners’ sugar
  • ½ cup (½ ounce) freeze-dried raspberries, plus additional for garnish
  • coarse salt


  1. Preheat the oven to 350 degrees with a rack center positions. Line 3 rimmed baking sheets with silicone baking mats or parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda; set aside.
  3. In a large bowl, beat the butter, sugar, and jam with an electric mixer until creamy, about 2 minutes. Add the egg and vanilla and beat until fluffy, about 1 minute longer. With the mixer on low speed, add the ⅓ of the dry ingredients, alternating with half the buttermilk, beginning and ending with the dry ingredients. Scrape the bowl with a rubber spatula to make sure no dry patches remain.
  4. Drop two scant 2-tablespoon mounds of batter next to each other on a baking sheet. Use a spoon or a small offset spatula to spread the batter into intersecting teardrop shapes, forming a heart that is 3-inches apart. Make 6 heart-shaped cookies on each pan, leaving at least 2-inches of space between.
  5. Bake the whoopie pies, one sheet at a time, until firm to the touch, 16-18 minutes. Cool completely on the baking sheets.
  6. Make the filling: In a large bowl, combine the marshmallow fluff and butter and beat with an electric mixer on high speed until creamy. Add about ½ cup of confectioners’ sugar and beat on low speed to combine, then increase the speed to high and beat for about 30 seconds until lightened. Stop the mixer and continue adding the remaining confectioners’ sugar in this manner until the mixture is light and creamy.
  7. Press the freeze-dried raspberries through a fine mesh sieve to create a powder. Add the raspberry powder to the filling and beat to combine.
  8. Spread a scant ¼ cup of the filling on the flat side of one cookie heart. Top with a second cookie heart and garnish with additional raspberry powder. Store in the refrigerator for up to 3 days.




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