The Ultimate Peanut Butter Whoopie Pie
Indulge in pure dessert bliss with *The Ultimate Peanut Butter Whoopie Pie*! These decadent treats combine soft, chocolatey cakes with a rich, creamy peanut butter filling for the perfect balance of sweet and nutty flavors. Featuring a tender, cocoa-laced base and a luscious filling made from creamy peanut butter and a hint of vanilla, this recipe is a peanut butter lover’s dream. With a prep time of just 30 minutes, these handheld delights are as easy to whip up as they are to devour. Perfect for bake sales, special occasions, or just a cozy treat, these whoopie pies deliver bakery-quality results from the comfort of your kitchen. Serve them fresh or store for later — either way, they’re sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1 cup Creamy peanut butter
- 0.5 cup Unsalted butter (softened, for filling)
- 1.5 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the butter, granulated sugar, and brown sugar together 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.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Use a cookie scoop or spoon to drop evenly sized dollops of batter (about 1.5 tablespoons each) onto the prepared baking sheets, leaving about 2 inches between each to allow for spreading.
Bake for 8-10 minutes, or until the cookies are set and spring back lightly when touched. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prepare the peanut butter filling by creaming the peanut butter and softened butter together in a medium bowl until smooth and fluffy (about 2 minutes).
Mix in the powdered sugar and beat until combined. Add the heavy cream and vanilla extract, and beat for another 1-2 minutes until the filling is light and spreadable.
To assemble, spread about 1-2 tablespoons of the 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, or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
6892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 370.5 g | 475% | |
| Saturated Fat | 175.1 g | 875% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 3771 mg | 164% | |
| Total Carbohydrate | 865.0 g | 315% | |
| Dietary Fiber | 86.1 g | 308% | |
| Total Sugars | 536.4 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 870 mg | 67% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 4548 mg | 97% | |
*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.
