Whoopie Pies*

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Weight Watchers Whoopie PiesIt’s official, I’m back to counting points (if you don’t know points are, consider yourself lucky). But have no fear, I will still be making yummy treats, I just won’t be eating any as many of them, and I hope to find some tasty lower fat/calorie recipes as well. Speaking of lower fat, I first saw this recipe about six years ago when I did WW for the first time, but wasn’t as into baking back then so I never tried it. Fortunately, the recipe was just a Google search away.

These cookies were simple to make, quite good, and have a nice mild chocolate flavor (and not at all bad for two points!). And while marshmallow fluff adds a little bit of sweetness, it also caused a whole lot of problems. First, I was using my small cookie scoop to scoop the fluff on the cookies when the scoop broke. The spring popped out, it made a horrible noise, and it ended up in a few pieces. Who knew fluff was so sticky and stiff? Secondly, after adding the fluff and sandwiching the cookies, they all started to tilt (they aren’t flat after all), causing the fluff to leak out, thus making a huge mess and some ugly looking cookies. (I know WW chose fluff to help keep the fat and calorie count down, but there must be another option that won’t spread and leak. Any suggestions?)

*I understand these are not true Whoopie Pies. They are simply a Weight Watchers version of them. If you have an issue with the name, complain to Weight Watchers, not me. Thanks in advance.

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup vegetable shortening
1 egg white
1/2 cup 1% low-fat milk (I used buttermilk because that’s all I had in the house)
3/4 cup marshmallow cream


  1. Preheat oven to 425°F.
  2. Combine the flour, cocoa, baking soda and salt in a small bowl.
  3. With an electric mixer on medium speed, beat the sugar, shortening and egg white in a medium bowl until fluffy and well blended (about 2 minutes).
  4. Stir in the flour mixture, then add the milk until just blended.
  5. Drop the dough (it will be a cross between cake batter and cookie dough in consistency) by spoonfuls onto large, ungreased baking sheets (I used Silpats), making 36 cookies.
  6. Bake until top springs back when lightly touched (5-7 minutes).
  7. Cool completely on the sheets on a rack.
  8. Spoon 2 tsp. marshmallow fluff and spread on the bottoms of half of the cookies.
  9. Top with remaining cookies.

Yields 18 cookies (I got 15). Store in an airtight container for up to 3 days.


22 Responses to “Whoopie Pies*”

    Tamara on 1 March 15th, 2009 6:04 pm

    I’d use a tablespoon of Peanut butter. I think just one tbsp is 2 points, you can prob put a little less even. Either way, that’s what I’d use 🙂 I’d give up some points for pb goodness and a dash of protein :D. Maybe that’s why I didn’t succeed at WW the first go round. LOL

    rachel on 2 March 15th, 2009 6:35 pm

    I would make fluffy white frosting instead.

    rachel on 3 March 15th, 2009 6:35 pm

    That is to say the kind made with sugar syrup and egg whites.

    Hilary on 4 March 15th, 2009 6:37 pm

    @rachel – Hmm, that could be good and still low(er) in calories and fat.

    rachel on 5 March 15th, 2009 7:14 pm Elyse on 6 March 15th, 2009 7:35 pm

    These look pretty good for a WW treat! Points sound all too familiar. But you know what? Getting to bake, taste a bite, and then give the treats away is still pretty satisfying. Sorry the marshmallow fluff was so finnicky…the final product sure looks yummy, though!

    The Daily Randi on 7 March 15th, 2009 7:38 pm

    TAH is all over These. More WW Low Point Goodies, Please! I would love to see you experiment with Butter/Oil Subs (Applesauce!) and Things Like That.


    Hilary on 8 March 15th, 2009 7:40 pm

    @The Daily Randi – If you find any recipes that look good, send them my way and I’ll test them for ya.

    jami on 9 March 15th, 2009 9:39 pm

    Did they taste good?

    bakingblonde on 10 March 16th, 2009 3:12 am

    MMMM I love whoopie pies!

    Hilary on 11 March 16th, 2009 5:20 am

    @jami – Good question. I will edit the post. But yep, they were pretty good!

    Rosa on 12 March 16th, 2009 12:03 pm

    They still sound good to me. I know, fluff is hard to work with.

    Seanna Lea on 13 March 16th, 2009 2:01 pm

    Maybe something like pumpkin butter, or a flavored sugar-free jam whipped into a small amount of white frosting to cut the sugar and fat from the frosting?

    I’ve been lucky enough to lose my weight through mostly ridiculous amounts of exercise (I don’t think I have the discipline when it comes to food to count points), so good luck in the point adventure.

    Jenn Marie on 14 March 16th, 2009 2:41 pm

    I’m right there with you (counting points) and it stinks!!! I can’t say I’ve tried to many of the WW baking recipes. I would rather have a small bit of the real thing – full fat and calories – then to suffer with an imitation. Best of luck! Hang in there!

    justJENN on 15 March 16th, 2009 4:19 pm

    Can I complain just to complain?

    Kelly on 16 March 17th, 2009 8:46 am

    I have tried the WW chocolate pudding recipe and it is pretty good. I have also made the WW mini-chocolate chip cookies and they are good, yet tiny. Still, when one is counting points, as I so often am, one takes cookies and chocolate where one can. Good luck with your WW journey!

    Molly on 17 March 18th, 2009 6:36 am

    I have been following your website for a while now, but never commented. I had to delurk to say I am thrilled that you are now including calorie-friendly recipes. All of your recipes look delicious, but now I can say they look delicious AND figure friendly! Yay!

    joy on 18 July 26th, 2009 5:28 am

    you can add a couple tablespoons powdered sugur to the marshmallow cream which makes it a little stiffer and won’t ooze when cookies are put together, but ,of course, adds a few more calories and might add another point.

    Mekkie on 19 January 9th, 2011 10:25 am

    I was on the weight watchers core (I think they changed the name now) program for awhile (I go on and off it depending on what “phase” of diet I’m in) and I invented some great treats with fiber one. As long as you don’t try to substitute ALL the flour in a recipe with fiber one, you can do some pretty neat things if you grind it up into breadcrumb consistency.

    Also, quinoa has some pretty cool tricks but is much harder to work with than fiber one.

    I’m sure there’s lots of other low-calorie/high fiber/point friendly substitutes but those are the two I used most since they were unlimited on the core program.

    Drich on 20 February 21st, 2011 10:32 am

    I make these and put lite whip cream in the middle and drizzel choc syrup just a little and freeze them on a cookie sheet and keep in freezer……the family loves them………….

    Tiny on 21 May 22nd, 2011 11:55 am

    This recipe looks awesome!! Blend 8 oz. WW’s whipped cream cheese, 8 oz. Cool Whip Lite and a little Splenda and use that as your filling–I use it as a light cake frosting from time to time!

    Tara on 22 January 8th, 2013 12:34 pm

    I substitute the marshmallow for fat free cool whip then it’s a treat like an Ice cream sandwich and I keep them in the freezer when I want one pop one out and let sit for 5 minutes or just eat them directly out of the freezer