Chocolate Peanut Butter Whoopie Pies are fudgy and fun, plus they are the easiest cookie you’ll ever make. Light and fluffy peanut butter cream is sandwiched between two velvety, brownie-like cookies.
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Most cookies are made in multiple mixing steps, such as creaming butter and sugar. Following those steps is very important for getting the cookie to spread out like it should and have the correct texture. I wanted a truly easy cookie recipe that ANYONE can make. These Chocolate Peanut Butter Whoopie Pies only need ONE mixing step and they turn out absolutely perfect. It is hard to mess these up, even if you are very new to baking!
This recipe is dairy-free through the use of margarine and non-dairy whipping cream. However, you can use butter and heavy cream if you wish. Just be sure to keep the cookies refrigerated if you do. You can find non-dairy whipping cream in vegan-friendly or kosher markets. Otherwise, you can use coconut cream (not coconut milk).
Hopefully back-to-school time is going smoothly for you. If not, maybe you can smooth things over with a batch of these Chocolate Peanut Butter Whoopie Pies.
Things you’ll Need: Stand Mixer or Hand Mixer, Cookie Scoop, Sheetpan (#sponsored)
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Jump to RecipeServes: 15 Prep Time: 25 Minutes Cook Time: 10 Minutes
Ingredients:
COOKIE
- 1-¾ Cups Flour
- 1 Cup Sugar
- ½ teaspoons Kosher Salt
- ¾ Cups Cocoa Powder
- ½ teaspoon Baking Powder
- 8 Tablespoon Margarine
- 4 Eggs
- 1 teaspoon Vanilla Extract
FILLING
- 1 Cup Non-Dairy Whipping Cream
- ¼ Cups Powdered Peanut Butter
- 1 Tablespoon Honey
Instructions:
- Preheat oven to 350. Line a sheetpan with parchment or a silicone mat. Lightly spray the parchment with oil.
- Place Flour, Sugar, Kosher Salt, Cocoa Powder, Baking Powder, Margarine, Eggs, and Vanilla Extract all into the bowl of a stand mixer or a large mixing bowl. Mix on low until well combined.
- Using a cookie scoop, drop measured mounds of batter onto the prepared sheetpan. Keep at least 1” of space between them.
- Bake at 350 for 10 minutes. Gently remove from the pan onto a wire rack for cooling.
- When the cookies are completely cooled, prepare your filling. Add Non-Dairy Whipping Cream (look for Vegan whipping cream or non-dairy ready to whip), Powdered Peanut Butter and Honey into the bowl of your stand mixer or a medium mixing bowl. Beat with a whisk attachment on High until stiff peaks are formed.
- To create the whoopie pies, pipe a layer of peanut butter filling onto the flat side of one cookie, then top with a second cookie. This should create a rounded sandwich.
- Serve! These will store in the fridge or freezer nicely for advance prep.
📖 Recipe
Chocolate Peanut Butter Whoopie Pies
Ingredients
COOKIE
- 1-¾ Cups Flour
- 1 Cup Sugar
- ½ teaspoons Kosher Salt
- ¾ Cups Cocoa Powder
- ½ teaspoons Baking Powder
- 8 Tablespoons Margarine
- 4 Eggs
- 1 teaspoons Vanilla Extract
FILLING
- 1 Cup Non-Dairy Whipping Cream
- ¼ Cups Powdered Peanut Butter
- 1 Tablespoon Honey
Instructions
- Preheat oven to 350. Line a sheetpan with parchment or a silicone mat. Lightly spray the parchment with oil.
- Place Flour, Sugar, Kosher Salt, Cocoa Powder, Baking Powder, Margarine, Eggs, and Vanilla Extract all into the bowl of a stand mixer or a large mixing bowl. Mix on low until well combined.
- Using a cookie scoop, drop measured mounds of batter onto the prepared sheetpan. Keep at least 1” of space between them.
- Bake at 350 for 10 minutes. Gently remove from the pan onto a wire rack for cooling.
- When the cookies are completely cooled, prepare your filling. Add Non-Dairy Whipping Cream (look for Vegan whipping cream or non-dairy ready to whip), Powdered Peanut Butter and Honey into the bowl of your stand mixer or a medium mixing bowl. Beat with a whisk attachment on High until stiff peaks are formed.
- To create the whoopie pies, pipe a layer of peanut butter filling onto the flat side of one cookie, then top with a second cookie. This should create a rounded sandwich.
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