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Chocolate Peanut Butter Whoopie Pies

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Ingredients

Adjust Servings:
COOKIE
1.75 Cups Flour
1 Cup Sugar
0.5 tsp Kosher Salt
0.75 Cups Cocoa Powder
0.5 tsp Baking Powder
8 TBS Butter or Margarine
4 Egg
1 tsp Vanilla Extract
FILLING
1 Cup Non-Dairy Whipping Cream
0.25 Cups Powdered Peanut Butter
1 TBS Honey

Nutritional information

214
Calories
8.4g
Total Fat
49.6mg
Cholesterol
128.5mg
Sodium
30.7g
Total Carboydrate
16.5g
Sugars
4.9g
Protein

Chocolate Peanut Butter Whoopie Pies

Cuisine:

    Chocolate Peanut Butter Whoopie Pies are fudgy and fun, plus they are the easiest cookie you’ll ever make.

    • 35 Minutes
    • Serves 12
    • Easy

    Ingredients

    • COOKIE

    • FILLING

    Directions

    Share

    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.  

    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 

    Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  Don’t forget to click that Yum Button! See all our recipes on your Yummly app. 

    #BetheMasterofMealtime   #CandidlyDelicious

    Chocolate Peanut Butter Whoopie Pies

    Prep Time: 25 minutes

    Cook Time: 10 minutes

    Total Time: 35 minutes

    Yield: 12

    Serving Size: 1 Whoopie Pie

    Calories per serving: 214

    Fat per serving: 8.4g

    Chocolate Peanut Butter Whoopie Pies

    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.

    Ingredients

      COOKIE
    • 1-¾ Cups Flour
    • 1 Cup Sugar
    • ½ tsp Kosher Salt
    • ¾ Cups Cocoa Powder
    • ½ tsp Baking Powder
    • 8 TBS Margarine
    • 4 Eggs
    • 1 tsp Vanilla Extract
    • FILLING
    • 1 Cup Non-Dairy Whipping Cream
    • ¼ Cup Powdered Peanut Butter
    • 1 TBS Honey

    Instructions

    1. Preheat oven to 350. Line a sheetpan with parchment or a silicone mat. Lightly spray the parchment with oil.
    2. 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.
    3. Using a cookie scoop, drop measured mounds of batter onto the prepared sheetpan. Keep at least 1” of space between them.
    4. Bake at 350 for 10 minutes. Gently remove from the pan onto a wire rack for cooling.
    5. 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.
    6. 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.
    7. Serve! These will store in the fridge or freezer nicely for advance prep.
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    Steps

    1
    Done

    Preheat oven to 350. Line a sheetpan with parchment or a silicone mat. Lightly spray the parchment with oil.

    2
    Done

    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.

    3
    Done

    Using a cookie scoop, drop measured mounds of batter onto the prepared sheetpan. Keep at least 1” of space between them.

    4
    Done

    Bake at 350 for 10 minutes. Gently remove from the pan onto a wire rack for cooling.

    5
    Done

    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.

    6
    Done

    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.

    7
    Done

    Serve! These will store in the fridge or freezer nicely for advance prep.

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