Valentine’s Heart Whoopie Pies: Soft, Sweet, and Filled with Cream!

Celebrate love with these Valentine’s Heart Whoopie Pies, a delightful twist on the classic whoopie pie! These soft, cake-like red cocoa cookies are sandwiched together with a luscious vanilla cream filling. They’re perfect for Valentine’s Day, anniversaries, or any special occasion when you want to share a little sweetness. With a simple homemade dough and creamy filling, these heart-shaped treats are fun to make and even more enjoyable to eat!

Why You’ll Love This Recipe

• These are perfect for Valentine’s Day: heart-shaped and festive!
• They'll turn out soft and fluffy, a cross between cookies and mini cakes with a rich Cocoa Flavor, enhanced with Greek yogurt for moisture.
• The homemade vanilla cream filling is smooth, light, and delicious.
• Plus, these are so fun to Make with Kids, and also great for decorating and gifting!

What Are Whoopie Pies?

Whoopie pies are a classic American dessert made of two soft, cake-like cookies with a creamy filling. Traditionally from the Amish and Pennsylvania Dutch regions, they are often made with chocolate or pumpkin. This Valentine’s version features a vibrant red hue, heart shape, and homemade cream filling, making them a romantic treat!

Expert Tips for the Best Whoopie Pies

• Use Room Temperature Ingredients: this helps the dough mix smoothly.
• Don’t Overmix the Batter: overmixing can make the cookies dense instead of fluffy.
• Pipe Evenly for Uniform Hearts: follow the stencil carefully for perfect shapes.
• Let the Cookies Cool Completely: this prevents the filling from melting.
• Chill Before Serving: let assembled whoopie pies rest in the fridge for 30 minutes for the best texture.

Frequently Asked Questions

Can I Make These Ahead of Time?

Yes! Bake the cookies and store them in an airtight container for 2 days before filling.

How Can I Make These More Chocolaty?

Increase the cocoa powder by 1 tablespoon for a deeper chocolate flavor.

What Can I Use Instead of Food Coloring?

Beetroot powder or red velvet emulsion are great natural alternatives.

Can I Use a Different Filling?

Absolutely! Try cream cheese frosting or a marshmallow fluff filling for a twist.

How Do I Make My Whoopie Pies Extra Soft?

Make sure not to overbake them—20 minutes is the perfect time at 350°F.

Can I Use a Heart-Shaped Cookie Cutter Instead?

Yes, but piping the dough ensures the cookies stay light and fluffy rather than dense.

Can You Freeze Whoopie Pies?

Yes! Wrap each whoopie pie individually in plastic wrap and freeze in a ziplock bag for up to 2 months. Thaw at room temperature before serving.

How to Store Valentine’s Whoopie Pies

Store assembled whoopie pies in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for 10 minutes before serving for the best texture.

How to Make Valentine’s Whoopie Pies

Step 1

Step 1

In a bowl, mix the milk, Greek yogurt, and red food coloring until you achieve a vibrant red color. Set aside.

In a bowl, mix the milk, Greek yogurt, and red food coloring until you achieve a vibrant red color. Set aside.

Step 2

Step 2

In another bowl, beat the softened butter and sugar using a whisk or hand mixer until creamy. Add the egg yolk and mix well. Pour in the milk and yogurt mixture, stirring to combine. Gradually sift in the dry ingredients (flour, cocoa powder, and baking powder). Mix with a spatula until you get a smooth, thick dough. Transfer the dough into a piping bag.

In another bowl, beat the softened butter and sugar using a whisk or hand mixer until creamy. Add the egg yolk and mix well. Pour in the milk and yogurt mixture, stirring to combine. Gradually sift in the dry ingredients (flour, cocoa powder, and baking powder). Mix with a spatula until you get a smooth, thick dough. Transfer the dough into a piping bag.

Step 3

Step 3

Draw heart shapes on a sheet of parchment paper using a 4cm (1.5-inch) heart-shaped stencil and a pencil. Flip the parchment paper over (so the pencil side doesn’t touch the dough). Spray the baking tray with cooking spray and secure the parchment paper onto the tray. The heart shapes should still be visible. Pipe the dough onto the outlined hearts, keeping them uniform. Preheat the oven to 350°F (180°C). Bake the cookies for 20 minutes until firm but soft. Let them cool completely on a wire rack.

Draw heart shapes on a sheet of parchment paper using a 4cm (1.5-inch) heart-shaped stencil and a pencil. Flip the parchment paper over (so the pencil side doesn’t touch the dough). Spray the baking tray with cooking spray and secure the parchment paper onto the tray. The heart shapes should still be visible. Pipe the dough onto the outlined hearts, keeping them uniform. Preheat the oven to 350°F (180°C). Bake the cookies for 20 minutes until firm but soft. Let them cool completely on a wire rack.

Step 4

Step 4

In a saucepan, combine all the cream ingredients (milk, heavy cream, vanilla extract, honey, sugar, cornstarch, and rice starch). Cook over medium heat, whisking continuously until the mixture thickens (about 5 minutes). Transfer the cream to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and let it cool.

In a saucepan, combine all the cream ingredients (milk, heavy cream, vanilla extract, honey, sugar, cornstarch, and rice starch). Cook over medium heat, whisking continuously until the mixture thickens (about 5 minutes). Transfer the cream to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and let it cool.

Step 5

Step 5

Transfer the cooled cream to a piping bag. Pipe the cream onto half of the cookies. Top with the remaining cookies to form sandwich hearts. Chill for 30 minutes before serving for the best texture.

Transfer the cooled cream to a piping bag. Pipe the cream onto half of the cookies. Top with the remaining cookies to form sandwich hearts. Chill for 30 minutes before serving for the best texture.