Filled with buttercream, marshmallow fluff, or sweet icing they are the perfect fun treat to fill your sweet tooth! Check out our favorite best chocolate oatmeal whoopie pie recipe and some more fun and crazy combos.
Preheat oven to 350 degrees.
In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, shortening, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes.
Stir in eggs, mixing until combined after each addition. Mix in vanilla and coconut extract and melted baking chocolate.
Slowly add in dry ingredients and mix until well combined.
Scoop dough out about 2 Tbsp at a time and shape into balls (or drop on a cookie sheet without shaping), transfer to a lined baking sheet, fitting 9 per sheet.
Bake in preheated oven 10 - 12 minutes (cookies should still be soft, not fully set - don't overbake). Allow cooling for several minutes on the baking sheet before transferring to a wire rack to cool.
Cool completely then spread marshmallow buttercream filling along the bottom side of one cookie and sandwich to the bottom side of another cookie.
In the bowl of an electric stand mixer fit with a paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy, about 3 - 4 minutes.
Add powdered sugar and blend on low speed until combined, then increase speed to medium-high and whip for 1 minute. Mix in marshmallow creme.