These red, white and blue Patriotic Whoopie Pies make such a festive treat for 4th of July or Memorial Day. They are so creamy and delicious with lots of patriotic flair.
Patriotic Whoopie Pies with luscious marshmallow fluff filling will be a hit. It’s such an easy cookie recipe. I have been making these since the kids were little for a fun patriotic treat.
If you are looking for more 36 Red White and Blue Desserts, try making Patriotic Oreo Balls and Red White and Blue Chocolate Covered Pretzels.
You might also like classic Whoopie Pie Recipe and American Flag Candy Charcuterie Board.
Table of contents
Why We Love This Recipe
It starts with a cake mix and makes this recipe so easy. The entire recipe comes together quickly for a tasty dessert without much work. You will love this for July 4th parties and more along with Red White and Blue Strawberries.
Ingredients
Cake
- Vanilla cake mix. I used Betty Crocker, but you can use the brand you prefer.
- Large eggs. Allow the eggs to sit out before using so they are room temperature.
- Milk. The milk should also be room temperature.
- Red and blue food coloring. I prefer to use gel food color for more vibrant colors.
Filling
- Unsalted butter. Unsalted butter is recommended. Allow it to come to room temperature before using.
- Powdered sugar. Sift before using if lumpy so the frosting will be smooth.
- Marshmallow Fluff. Homemade Marshmallow Fluff is easy to make if you don’t want to use store bought.
The entire ingredients can be found at the bottom of the page.
Variations
- Sprinkles. Add red or blue sprinkles to the cookies for a festive touch.
- Filling. Try Homemade Cream Cheese Frosting Recipe for the filling.
How to make Patriotic Whoopie Pies
- Step 1. Preheat the oven and prepare the pan with parchment paper. Preheat oven to 350° F and line a large cookie sheet with parchment paper.
Step 2. Get out a large mixing bowl and add the cake mix. Whisk in cocoa powder and sugar into the flour mixture.
Step 3. Melt the butter in the microwave. Then add the eggs and milk. Combine until smooth using low speed.
Step 4. Combine the wet and dry ingredients in a large bowl. I used an electric mixer using medium speed.
Step 5. Next, divide the batter evenly between two medium bowls. Add red food color gel to one bowl and blue to the other. Scrape down the sides of the bowl.
Step 6. You can adjust this until you have reached the desired shade. Stir to combine. Place in the fridge to chill for 15 minutes.
Step 7. Form the cookies using a small-sized cookie scoop. Drop the batter on the prepared baking sheets. Bake the cookies for 6 minutes or until the tops puff up and spring back when touched.
Step 8. While the cookies cool, make the filling. Add the butter and powdered sugar to a medium bowl.
Step 9. Cream together the butter, powdered sugar, and salt with a hand mixer or stand mixer with paddle attachment until fluffy. Then fold in the 2 cup marshmallow fluff and chill for 10 minutes. Note this is just a pinch of salt and not even a teaspoon salt.
Step 10. Add the filling to the cookies. Spread marshmallow filling onto the underside of half the colored cookies.
Step 11. Then top with the remaining half. Make sure not to press down too hard so the filling doesn’t ooze out over the edges.
Pro Tips
- Remove clumps in cocoa powder and sift before adding it to the cake mix.
- To achieve a spongey texture, do not over-whip your batter. This will result in too much air in your whoopie pie.
- To avoid the cookies from spreading too much, chill the baking sheets for about 10 minutes, prior to baking.
- Make sure you don’t over-stir your filling, doing so will produce a runny filling
- Poke a large hole into the center of each cookie before baking. This will make the baked cookie more rounded instead of having a triangular top.
- Try to avoid over baking the cookies. Baking longer than 6 minutes will make the edges of your blue cookies turn a blue/brown color.
FAQs
Make sure that your cakes are completely cool before adding your filling. Don’t over mix the filling, as this could result in a runnier consistency.
Dutch process cocoa powder is alkalized and doesn’t contain any leavening agents.
Since the cake mix already has a leavening agent it’s best not to use regular cocoa powder. It will make the cakes too airy and compromise the texture of your whoopie pies.
Whoopie pies are best stored between sheets of parchment and then placed in an air-tight container. Avoid using plastic wrap as the whoopie pies will stick and tear.
More Easy Patriotic Recipes
Easy 4th of July Desserts
Patriotic Rice Krispie Treats
Easy Candy
Patriotic Crockpot Peanut Clusters
Easy 4th of July Desserts
Red White and Blue Bark
It’s so easy to make Patriotic Whoopie Pies. Leave a comment once you try them. It makes my day to hear from you!
Patriotic Whoopie Pies
Ingredients
- 1 teaspoon Dutch process cocoa powder
- 2 teaspoons sugar
- 1 box vanilla cake mix I used Betty Crocker’s
- 4 large eggs room temperature
- 2 sticks 1 cup unsalted butter
- ⅓ cup milk room temperature
- Red and blue gel food color
Filling:
- 1 stick ½ cup unsalted butter, room temperature
- 1¼ cups 141 g powdered sugar
- pinch of salt
- 2 cups Marshmallow Fluff
Instructions
- Preheat oven to 350° F and line a large cookie sheet with parchment paper.
- In a large mixing bowl, empty the contents of the cake mix.
- Whisk in cocoa powder and sugar, removing any clumps
- Melt butter in a microwave-safe bowl, on high for about 30-45 seconds. Add eggs, and milk and stir to combine
- Pour the egg mixture into the dry ingredients and stir by hand, making sure that any clumps are dissolved
- Divide your batter evenly between two bowls and add red food color gel to one bowl and blue to the other until you have reached the desired shade (approximately ½ teaspoon of food color gel per bowl). Stir to evenly combine color.
- Chill for 15-20 minutes.
- Using a small-sized cookie scoop, drop batter onto the prepared cookie sheet spacing them about 2 inches apart.
- Bake for 6 minutes or until the tops puff up and spring back when touched.
- Remove from oven and let completely cool on a wire rack while making the filling.
- To make the filling, cream butter, powdered sugar, and salt with a hand mixer until light and fluffy (about 3 minutes). Fold in marshmallow fluff and chill for 10 minutes.
- Spread marshmallow filling onto the underside of half the colored cookies and top with the remaining half. Make sure not to press down too hard so the filling doesn’t ooze out over the edges.
