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These festive Christmas Whoopie Pies turn any winter gathering into a celebration with their soft chocolatey cookies and fluffy marshmallow centers. The vibrant red and green swirls make them an irresistible holiday dessert that looks as joyful as it tastes.
I have brought these to family parties for years and everyone devours them before the main meal even starts. I started making these after a baking swap with a friend and now my whole family requests them at Christmas. There is something about the marshmallow filling that brings out everyone’s inner child.
Ingredients
- Devils food cake mix: The quickest way to get rich chocolate cookies with bold flavor. Choose a reliable brand with deep color for the prettiest result
- Eggs: These give the cookies structure and help them puff up just right
- Oil: Brings moisture and a tender texture to the cookies. Use a neutral oil for best taste
- Cream cheese: Adds tang and thickens the marshmallow filling. Go for full fat and always soften at room temperature for easy blending
- Marshmallow fluff: The key to the light sweet dreamy filling. Scoop gently and use fresh for fluffiest results
- Vanilla extract: A touch of warmth and depth. Pure extract makes a difference
- Salt: Just a pinch cuts the sweetness and balances the filling
- Red gel food color: Gives a bold festive hue. Gel types hold color best without making the filling runny
- Green gel food color: Adds a cheerful touch and looks beautiful when swirled. Opt for gel for vivid results
Instructions
- Prepare the Cookie Dough:
- In a large bowl combine devils food cake mix eggs and oil. Mix until a soft sticky dough forms. The mixture should look glossy and even. Scoop tablespoon sized balls onto a parchment lined baking sheet spacing them out so they do not spread into each other
- Bake the Cookies:
- Bake in a preheated oven at 350 degrees for 8 to 10 minutes until the cookies are slightly firm at the edges but soft in the center. Let the cookies cool completely on the tray before moving to a rack so they keep their shape
- Make the Marshmallow Filling:
- In a medium bowl beat softened cream cheese until smooth with an electric mixer. Add in marshmallow fluff vanilla extract and a pinch of salt. Beat until fluffy and evenly blended. Divide the filling into two bowls and tint one half with red gel color and the other with green. Stir to get vibrant colors but be gentle so the filling stays airy
- Assemble the Whoopie Pies:
- Pair up the baked cookies by size. Use a small offset spatula to swirl the red and green fillings onto the flat side of half the cookies creating cheerful streaks. Top each with a second cookie to make a sandwich and gently press to spread the filling to the edges
- Chill and Set:
- Place the assembled whoopie pies in the refrigerator for 30 minutes so the filling can firm up. This lets the flavors merge together and makes them easier to serve and pack
My favorite ingredient is cream cheese in the filling because it adds richness that really balances the sweetness. The first time I brought these to my mother’s house every cookie disappeared before dinner and she asked for the recipe right away.
Storage Tips
Store whoopie pies in an airtight container in the fridge so the filling stays firm. They last up to four days and actually taste even better on day two. If stacking in a container use parchment between layers to prevent sticking and squishing.
Ingredient Substitutions
You can use chocolate cake mix if devil’s food is unavailable. Swap in classic vanilla or almond extract for a twist. If you do not have gel food colors use regular food coloring sparingly and mix well.
Serving Suggestions
These look beautiful arranged on a platter with extra sprinkles or dusted with powdered sugar. Serve alongside hot cocoa for an old fashioned holiday treat. I love to tuck a few in festive gift tins for neighbors.
Cultural Context
Whoopie pies are an old fashioned bakery treat with roots in Pennsylvania Amish country. Their playful name and soft sandwich design have made them a staple at American holiday gatherings especially in the Northeast.
Seasonal Adaptations
Make them for other holidays with different color fillings like pastel for spring or orange and black for Halloween. Roll the cookie edges in festive sprinkles for more color. Switch to peppermint extract in place of vanilla for a frosty twist.
Success Stories
These have become a family tradition at my house and friends who have never baked before say they turn out perfect for them. They are a great project for baking with kids and everyone loves eating the marshmallow filling straight from the bowl.
Freezer Meal Conversion
Unfilled cookies freeze beautifully for make ahead treats. Once baked and cooled layer between wax paper and freeze for up to three months. Thaw on the counter before filling and serving.
Christmas Whoopie Pies are a cheerful addition to any dessert tray. They are always a crowd pleaser and make the season even more memorable.
Recipe FAQs
- → What type of cake mix is best for the cookies?
Devil’s food cake mix gives the cookies their soft, chocolatey texture and rich flavor.
- → How do I achieve vibrant filling colors?
Use red and green gel food colors for a bold, festive filling. Gel colors blend well into the marshmallow mixture.
- → Can the marshmallow filling be flavored?
Yes, adding vanilla extract creates a classic flavor, but you can experiment with other extracts for variety.
- → Are the cookies best fresh or can they be made ahead?
They can be stored in an airtight container for a few days and often taste even softer after assembling.
- → How should I store the finished treats?
Keep them refrigerated if not serving immediately, especially due to the cream cheese in the filling.