Chocolate Peanut Butter Whoopie Puffs
Indulge in the ultimate marriage of chocolate and peanut butter with these irresistible Chocolate Peanut Butter Whoopie Puffs! Featuring soft, cake-like chocolate cookies and a luscious peanut butter filling, this recipe is a decadent twist on the classic whoopie pie. Perfectly tender and made with a combination of rich cocoa powder and creamy peanut butter, these handheld treats are easy to make yet undeniably impressive. The secret to their fluffiness lies in the buttermilk, while the filling’s velvety texture comes from a blend of powdered sugar and heavy cream. Ideal for parties, bake sales, or satisfying your sweet tooth, these whoopie puffs are guaranteed to wow both kids and adults alike. Prepare to fall in love bite after bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (softened)
- 1 cup granulated sugar
- 0.5 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 0.5 teaspoon vanilla extract (for filling)
Instructions
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar with an electric mixer on medium speed until creamy and fluffy, about 3 minutes.
Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Using a medium cookie scoop or two spoons, drop tablespoonfuls of batter onto the prepared baking sheets, leaving about 2 inches of space between each mound.
Bake for 8-10 minutes, or until the cookies spring back when lightly pressed. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, prepare the peanut butter filling. In a medium bowl, beat the peanut butter, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy. Add more cream if necessary to achieve a spreadable consistency.
To assemble the whoopie puffs, spread a generous layer of peanut butter filling onto the flat side of one cookie and top with a second cookie, flat side down. Repeat with the remaining cookies and filling.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving if refrigerated.
Nutrition Facts
Calories |
6088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.9 g | 352% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 3938 mg | 171% | |
| Total Carbohydrate | 900.0 g | 327% | |
| Dietary Fiber | 85.6 g | 306% | |
| Total Sugars | 573.8 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 822 mg | 63% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 5084 mg | 108% | |
*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.
