Chocolate Peanut Butter Whoopie Pies
Indulge in the ultimate flavor pairing with these irresistibly soft and decadent Chocolate Peanut Butter Whoopie Pies. Featuring tender chocolate cake-like cookies sandwiched around a luscious, whipped peanut butter filling, this dessert is a perfect blend of rich cocoa and creamy nutty goodness. Made with pantry staples like unsweetened cocoa, buttermilk, and creamy peanut butter, this recipe comes together in just over 30 minutes, making it a delightful treat for any occasion. Ideal for peanut butter and chocolate lovers alike, these handheld desserts are a crowd-pleasing option for parties, bake sales, or simply a sweet indulgence at home. Serve fresh or store in an airtight container for a treat that stays soft and delicious for days.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1 cup granulated sugar
- 0.5 cups brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup creamy peanut butter
- 0.5 cups unsalted butter (softened, for filling)
- 1.5 cups powdered sugar
- 2 tablespoons heavy cream
- 0.125 teaspoons salt (pinch, for filling)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
Using a medium cookie scoop or tablespoon, drop batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are puffed and set. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To make the filling, beat the creamy peanut butter and softened butter together in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed until incorporated. Add the heavy cream and a pinch of salt, then beat on high speed until the filling is light and fluffy, about 2 minutes.
Once the cookies have cooled completely, spread or pipe a generous amount of peanut butter filling onto the flat side of one cookie. Top with another cookie to form a sandwich.
Repeat with the remaining cookies and filling. Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
6767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.1 g | 473% | |
| Saturated Fat | 174.2 g | 871% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 4651 mg | 202% | |
| Total Carbohydrate | 856.7 g | 312% | |
| Dietary Fiber | 85.6 g | 306% | |
| Total Sugars | 530.4 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 884 mg | 68% | |
| Iron | 47.2 mg | 262% | |
| Potassium | 5151 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
