This Devil Dogs Recipe is the best! You will love the fluffy chocolate cake cookies filled with marshmallow cream!
I love Devil Dogs – but I don’t think I have seen them in a store forever! So I had kind of given up on eating them again.
I love the cake and the yummy cream inside. It’s the perfect combination.
So when I thought about making these – I was excited to have something similar to Devil Dogs…but better.
I find Devil Dogs a little dry. These Chocolate Whoopie Pies With A Marshmallow Filling are not dry at all. The cookies are like soft chocolate pillows of deliciousness.
And the puffy marshmallow buttercream is so light and adds lots of sweetness to these cookies.
With this recipe, I made about 40-42 cookies, so after you create the sandwich you will have about 20-21 amazing Chocolate Whoopie Pies With A Marshmallow Filling!
Let’s talk about cookie scoops! I have had this OXO Good Grips Medium Cookie Scoop since 2011! I bake a lot of cookies and I use this scooper almost every time!.
So head to Amazon to buy this cookie scooper. It helps you make uniform cookies and I also use it to make meatballs.
Keep scrolling for the printable recipe.
Chocolate Whoopie Pies With A Marshmallow Filling (Copycat Devil Dogs Recipe)
- ½ cup unsalted butter, room temperature (1 Stick)
- 1 cup light brown sugar, packed
- 1 egg
- 1-½ teaspoons vanilla
- ½ cup heavy whipping cream
- ½ milk (I used 2%)
- 2 cups all-purpose flour
- 1½ cup cocoa powder
- 1-¼ teaspoons baking soda
- ½ teaspoon salt
Marshmallow Filling
- 1 cup unsalted butter, room temperature
- 1-½ cups confectioners’ sugar
- 1 teaspoon vanilla
- pinch of salt
- 7 oz. jar marshmallow fluff
Instructions For Devil Dogs Recipe:
- Preheat oven to 350*. Line a large baking sheet with parchment paper and set it aside.
In a stand mixer, cream together butter and brown sugar together until light and fluffy. About three minutes. - Add in the egg and vanilla and mix until combined.
- In a medium bowl, sift together flour, cocoa, baking soda, and salt.
- Add the flour mixture to the butter and sugar in three additions, alternating with the milk. Scrape down the sides in between additions to make sure everything is mixed well.
- Scoop dough using a 1.5 tablespoons of dough scoop onto the prepared baking sheet about three inches apart and bake for about 8 minutes.
- Remove from oven, and transfer to a cooling rack to cool completely.
To make the marshmallow filling:
In a stand mixer, cream the butter.
Slowly add the confectioner’s sugar, mixing on low until incorporated.
Add the vanilla and salt and mix until combined.
Mix in marshmallow fluff until incorporated.
Pipe a thick layer of frosting on half of the cakes and sandwich them together gently with the remaining cakes. I use a 1A decorating tip – but you could plop a spoonful of icing on the cake and make your sandwich cookie.
Serve and enjoy! This recipe makes 20 copycat devil dogs (marshmallow-filled sandwich cookies!)
Your family will love this Devil Dogs recipe!
And if you like filled cookies – you have to try my recipe for Peanut Butter Sandwich Cookies With A Chocolate Filling! They are so yummy!
Devil Dogs - Chocolate Whoopie Pies With A Marshmallow Filling
This is the easiest and the best copycat Devil Dogs. You will love the perfectly chocolatey, super soft and fluffy cake that is filled with a luscious marshmallow cream whoopie pie filling. Each bite of these decadent cake-like cookies truly just melts away in your mouth! It is a classic Whoopie Pie recipe!
Ingredients
- Copycat Devil Dogs - Chocolate Whoopie Pies With A Marshmallow Filling
- ½ cup unsalted butter, room temperature (1 Stick)
- 1 cup light brown sugar, packed
- 1 egg
- 1-½ teaspoons vanilla
- ½ cup heavy whipping cream
- ½ milk (I used 2%)
- 2 cups all-purpose flour
- 1½ cup cocoa powder
- 1-¼ teaspoons baking soda
- ½ teaspoon salt
- Marshmallow Filling
- 1 cup unsalted butter, room temperature
- 1-½ cups confectioners’ sugar
- 1 teaspoon vanilla
- pinch of salt
- 7 oz. jar marshmallow fluff
Instructions
Instructions for whoopie pies:
Preheat oven to 350*. Line a large baking sheet with parchment paper and set aside.In a stand mixer, cream together butter and brown sugar together until light and fluffy. About three minutes.
Add in the egg and vanilla and mix until combined.
In a medium bowl, sift together flour, cocoa, baking soda, and salt.
Add the flour mixture to the butter and sugar in three additions, alternating with the milk. Scrape down the sides in between additions to make sure everything is mixed well.
Scoop dough using a 1.5 tablespoons of dough scoop onto the prepared baking sheet about three inches apart and bake for about 8 minutes.
Remove from oven, and transfer to a cooling rack to cool completely.
To make the marshmallow filling:
In a stand mixer, cream the butter.
Slowly add the confectioner's sugar, mixing on low until incorporated.
Add the vanilla and salt and mix until combined.
Mix in marshmallow fluff until incorporated.
Pipe a thick layer of frosting on half of the cakes and sandwich together gently with the remaining cakes. I use a 1A decorating tip - but you could plop a spoonful of icing on the cake and make your sandwich cookie.
My favorite baking products (Amazon Affiliate links)
Tabitha
Sunday 19th of February 2023
Was the recipe supposed to call for 1/2 cup of cocoa powder? I made the recipe as written and it was very thick, hard to scoop, and didn't spread at all when baked. The cookies were very dense and bitter. I looked at other similar recipes and they all only called for 1/2 cup of cocoa powder.
Tabitha
Friday 7th of April 2023
@Janell, I remade them...definitely only 1/2 c cocoa powder
Janell
Friday 24th of February 2023
Im so sorry about that! I will test this recipe asap and update it if it's wrong.