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Chocolate Peanut Butter Whoopie Pies 1

Chocolate Peanut Butter Whoopie Pies

Course: Dessert
Cuisine: American, Dairy-free, Kosher, Pescatarian, Vegetarian
Keyword: Indulgent, Kid-friendly, Nut-free
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 12
Calories: 214kcal
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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  • 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


  • 1 Cup Non-Dairy Whipping Cream
  • ¼ Cups Powdered Peanut Butter
  • 1 Tablespoon Honey


  • 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.



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


Serving: 1g | Sodium: 128.7mg | Sugar: 16.5g | Cholesterol: 49.6mg | Calories: 214kcal | Fat: 8.4g | Protein: 4.9g | Carbohydrates: 30.7g