Pb J Whoopie Pies Cake Mix
Transform your favorite childhood sandwich into a decadent dessert with these irresistible PB & J Whoopie Pies made with cake mix! This clever recipe combines the simplicity of a yellow cake mix with the nostalgic flavors of creamy peanut butter and sweet jelly to create soft, pillowy cookie sandwiches bursting with comfort and joy. The peanut butter filling is whipped to perfection, while a layer of classic grape or strawberry jelly adds a fruity pop of sweetness. Ready in under 30 minutes, these delightful treats are perfect for kids’ parties, school lunches, or a playful spin on dessert table offerings. Easy to make and loaded with flavor, this recipe is sure to satisfy peanut butter and jelly lovers of all ages!
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Recipe Information
Ingredients
- 1 box Yellow cake mix
- 0.5 cup All-purpose flour
- 3 Large eggs
- 0.5 cup Milk
- 0.5 cup Vegetable oil
- 0.75 cup Creamy peanut butter
- 0.5 cup Salted butter (softened)
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.75 cup Grape or strawberry jelly
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the yellow cake mix and all-purpose flour. Stir to evenly distribute the flour.
Add the eggs, milk, vegetable oil, and 1/4 cup of the peanut butter to the dry ingredients. Use a hand or stand mixer to beat until a smooth, thick batter forms.
Using a cookie scoop or a tablespoon, drop rounded dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart. Aim for uniform sizes to ensure the whoopie pies match when sandwiched together.
Bake in the preheated oven for 8–10 minutes, or until the tops of the cookies spring back when lightly touched. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prepare the peanut butter filling by combining the softened butter, remaining 1/2 cup peanut butter, powdered sugar, and vanilla extract in a bowl. Beat with a mixer until light, fluffy, and smooth.
Assemble the whoopie pies by spreading or piping a dollop of the peanut butter filling onto the flat side of one cookie. Spread 1 teaspoon of jelly on the flat side of a second cookie, then sandwich the two together.
Repeat with the remaining cookies, filling, and jelly to create 12 whoopie pies.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
6514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.4 g | 454% | |
| Saturated Fat | 108.7 g | 544% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 4117 mg | 179% | |
| Total Carbohydrate | 812.6 g | 295% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 551.4 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 838 mg | 64% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2155 mg | 46% | |
*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.
