Whiskey Whoopie Pies
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Whiskey Whoopie Pies

Soft, cakey whoopee pies with a whiskey flavored filling are a treat for the bourbon lover.
Course Dessert
Servings 14 whoopie pies


  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 1 large egg yolk
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1 1/2 cups buttermilk
  • 1 teaspoon vanilla extract


  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup marshmallow cream
  • 2 tablespoons whiskey
  • 3 cups powdered sugar
  • 3/4 cup toasted chopped pecans


  • Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  • Using an electric mixer, beat both sugars, salt, and butter until light and fluffy.
  • Add egg and egg yolk and beat just until blended.
  • In a medium bowl, whisk together flour, cocoa, and baking soda.
  • Add vanilla to buttermilk.
  • Add flour mixture to butter mixture, alternating with buttermilk, beginning and ending with flour. After each addition, beat at low speed just until blended.
  • Drop batter by level spoonfulls using a 1 1/2 inch cookie scoop. If you do not have a cookie scoop, use a tablespoon measuring spoon, but it will be difficult to get uniform cookies.
  • Bake for 10 minutes. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
  • For filling, beat cream cheese, butter, and marshmallow cream at medium speed until smooth. Beat in the whiskey.
  • Add powdered sugar 1/2 cup at a time, beating each addition I at low speed so that the sugar does not go flying everywhere.
  • To assemble, place filling in pastry bag or plastic bag with the corner snipped off. Turn half the cookies over and swirl about 2 tablespoons of filling on the bottom of each. Top with remaining cookies.
  • Sprinkle pecans around the edges of the whoopee pies, gently pressing into the filling.