Black Moon Whoopie Pies also known as Black Moons are soft, chocolatey cake cookies filled with a marshmallow frosting filling. They are perfect for any party or occasion. These have been made in my family for a few generations!
I have tweaked the recipe a little bit from what my grandmother and parents used to make. The recipe originally called for crisco or shortening in the cookies and frosting but in working towards using less processed food I use butter instead. This does change the cookies a little bit and makes them a little less puffy, however the flavor is the same!
Ingredients for Black Moon Whoopie Pies
This recipe does call for quite a few ingredients however most are pantry staples and you will probably have most of them on hand. For this recipe you will need:
- vanilla extract
- baking soda
- baking powder
- cocoa powder
- powdered sugar
- fluff or marshmallow creme
See the recipe card below for ingredient amounts and the full directions.
Tips for Making Homemade Black Moon Whoopie Pies
This recipe is simple but a few extra tips will make sure your Black Moon Whoopie Pies come out perfectly!
- Use an ungreased cookie sheet. Do NOT grease baking sheet when making the cookies. They will spread into the grease and not cook evenly.
- Cookies can be made ahead of time. Store them in an airtight container in between layers of wax paper to keep them from sticking to each other. Add filling when ready to serve them.
- Use a piping bag and tip or knife to add frosting to cookies.
- If desired, add food coloring to frosting when mixing to make more festive. We added some Valentine’s Day sprinkles to ours!
- Store leftovers in an airtight container at room temperature for a couple days.
Frequently Asked Questions
Either roll the sides of the frosting in themed sprinkles or color the marshmallow filling. For example, tinting the filling orange for halloween would be perfect!
Store leftovers in an airtight container at room temperature for a couple of days. These cookies are best eaten within a day or 2 from when you make them.
Yes, the cookies will be more puffy and the filling will be a bit more greasy but you can absolutely substitute shortening in place of the butter. Use the same amounts of shortening.
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Looking for more dessert recipes? Be sure to check out our White Chocolate Macadamia Nut Scones, No Bake Peanut Butter Balls, Microwave Mint Chocolate Fudge, Dark Chocolate Walnut Biscotti, Easy Homemade Chocolate Hummus, Pumpkin Cupcakes with Cream Cheese Frosting, Pumpkin Oatmeal Chocolate Chip Bars, Peanut Butter Chocolate Chickpea Blondies, Butter Cookie Cake with Whipped Cream Cheese Frosting and Nutella Chickpea Brownies.
For the cookies:
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup milk
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups flour
- 1/2 cup cocoa powder
For the frosting filling:
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 1/2 cup butter, softened
- 1 cup fluff or marshmallow creme
- Preheat oven to 425 degrees.
- Using a hand mixer or stand mixer, cream together the butter and sugar until light and fluffy.
- Add egg and mix well.
- In a separate bowl, combine milk and vanilla.
- In another separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt and cocoa.
- Add half of the flour mixture to the butter mixture. Mix until incorporated. Add half of the milk mixture and mix until incorporated. Repeat to use remaining flour and milk mixtures.
- Scoop by tsp onto baking sheet leaving space in between (about 12 per sheet). DO NOT GREASE BAKING SHEET. These can be baked on parchment paper as well to save clean up time.
- Bake at 425 degrees for 7-9 minutes. These will burn quickly. Cookies will look dry on top when done.
- Remove from oven and let cool. Continue baking cookies until all batter has been used.
- Once all cookies have been baked and cooled it is time to make the filling.
- For the filling, simply combine all of the ingredients and whip until light and fluffy with a hand or stand mixer.
- Time to make the whoopie pies! There are a couple options for how you can fill these. Either frost a cookie with a knife and top with the second cookie or pipe frosting onto one cookie using a star or circle tip and piping bag then top with second cookie. Add sprinkles if desired!
- Any leftover black moon whoopie pies can be stored at room temperature for a couple days in an airtight container.
- Cookies can be made a day in advance and frosted the following day. Store in between wax paper layers to keep cookies from sticking to each other.
- Many recipes for whoopie pies use crisco instead of butter, this can be done with this recipe as well. The texture will be different but just as delicious.
- For even more festive whoopie pies, color the frosting before adding to cookies.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 181mgCarbohydrates: 19gFiber: 0gSugar: 12gProtein: 2g