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Chocolate Whoopie Pies with Peanut Butter Filling Recipe

Chocolate Whoopie Pies with Peanut Butter Filling are the perfect nostalgic treat: rich, soft chocolate cake rounds sandwiched around creamy, dreamy peanut butter frosting. Easy to make, hard to resist.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Servings 10

Ingredients
  

For the Chocolate Cakes:

  • 1 2/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk or milk + 1 tbsp lemon juice

For the Peanut Butter Filling:

  • 1/2 cup unsalted butter softened
  • 3/4 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 2-3 tbsp heavy cream
  • Pinch of salt

Instructions
 

  • Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In a bowl, whisk flour, cocoa powder, baking soda, and salt.
  • In a large bowl, beat butter and brown sugar until fluffy. Add egg and vanilla, beat to combine.
  • Add dry ingredients in batches, alternating with buttermilk. Mix until just combined.
  • Scoop tablespoon-sized mounds of batter onto baking sheets, spacing 2 inches apart.
  • Bake for 8-10 minutes, until puffed and springy. Cool on wire racks.
  • For the filling, beat butter and peanut butter until smooth. Add powdered sugar, salt, and cream; beat until fluffy.
  • Spread or pipe filling onto the flat side of half the cakes, then top with remaining cakes.

Notes

  • Don’t overbake—you want them soft.
  • If the filling is too thick, add a little more cream. If too runny, add more sugar.
  • Chill the filled pies for 20-30 minutes before serving for best texture.