Chocolate Peanut Butter Whoopie Pies

why make this recipe

You get a rich chocolate cake and a creamy peanut butter filling in one bite. This treat is easy to share. It works for snacks, parties, or a simple dessert. The mix of chocolate and peanut butter feels familiar and fun.

introduction

Chocolate Peanut Butter Whoopie Pies are soft chocolate cakes sandwiched with a peanut butter frosting. They bake fast and come together with common pantry items. If you want a lighter peanut butter and chocolate idea, try the peanut butter chocolate chia pudding for a different snack option.

how to make Chocolate Peanut Butter Whoopie Pies

Make the cakes, cool them, then fill with the peanut butter frosting. Scoop batter to make rounds, bake until the cakes spring back, and let them cool before adding the filling. Press two cakes together with a big scoop of frosting. Chill briefly so the filling firms up a bit.

Ingredients :

• 2 cups All-Purpose Flour
• 1/2 cup Unsweetened Cocoa Powder
• 1 tsp Baking Soda
• 1/4 tsp Baking Powder
• 1/8 tsp Salt
• 1/2 cup Vegetable Shortening
• 1 cup Granulated Sugar
• 1 tsp Vanilla Extract
• 1 Large Egg (room temperature)
• 1/2 cup Milk (any dairy milk can be used)
• 1/2 cup Warm Water
• 1/2 tsp Espresso Powder (gets dissolved in the warm water)
• 1 cup Unsalted Butter (room temperature)
• 1 cup Peanut Butter (creamy)
• 2 1/2 cups Powdered Sugar (sifted)
• 2 tsp Vanilla Extract

Directions :

whoopie pie cakes

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
2. In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, beat shortening and sugar until light. Add vanilla and the room-temp egg; mix well.
4. Add dry mix to the wet mix in parts, alternating with milk. Stir until just combined.
5. Dissolve espresso powder in the warm water. Add the water to the batter and mix until smooth.
6. Drop tablespoons of batter onto the baking sheets, leaving space between rounds.
7. Bake 9–12 minutes, or until cakes spring back lightly. Cool on wire racks.

peanut butter frosting

1. Beat the unsalted butter until smooth and creamy.
2. Add the peanut butter and beat until combined.
3. Slowly add sifted powdered sugar, mixing until smooth.
4. Add 2 tsp vanilla extract and beat until light and spreadable. If too thick, add a teaspoon of milk.

how to serve Chocolate Peanut Butter Whoopie Pies

Place a generous scoop of frosting on the flat side of one cake. Press another cake on top to make a sandwich. Serve at room temperature for the best texture. They also pair well with cold milk or coffee.

how to store Chocolate Peanut Butter Whoopie Pies

Store in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for 15 minutes before serving if chilled. For longer storage, freeze the assembled pies in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight.

tips to make Chocolate Peanut Butter Whoopie Pies

• Use room-temperature egg and butter for a smooth batter and frosting.
• Space the batter rounds evenly so cakes bake the same size.
• Sift the powdered sugar to avoid lumps in the frosting.
• Espresso powder boosts the chocolate flavor but you can skip it if needed.
• Use a cookie scoop for even cakes and easy assembly.

variation (if any)

• Mini whoopie pies: use a smaller scoop and bake less time for bite-size treats.
• Swap vegetable shortening with melted butter for a richer cake.
• Add a tablespoon of honey or maple to the frosting for a different sweet note.
• Stir in mini chocolate chips into the frosting for texture.

FAQs

Q: Can I use natural peanut butter?
A: Yes. Natural peanut butter works, but the frosting may be softer. Chill the pies to firm the filling.

Q: Do I have to use espresso powder?
A: No. Espresso powder only lifts the chocolate taste. Skip it if you don’t have it.

Q: Can I make the cakes ahead?
A: Yes. Bake the cakes a day ahead, cool them, and store in an airtight container. Fill them the next day.

Q: How do I fix a too-soft frosting?
A: Add more sifted powdered sugar a little at a time, or chill the mixture until it firms.

Q: Can I make these gluten-free?
A: You can try a 1-to-1 gluten-free flour blend, but texture may change. Adjust if needed.

Chocolate Peanut Butter Whoopie Pies

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious chocolate cakes filled with creamy peanut butter frosting, perfect for sharing and any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups All-Purpose Flour
• 1/2 cup Unsweetened Cocoa Powder
• 1 tsp Baking Soda
• 1/4 tsp Baking Powder
• 1/8 tsp Salt
• 1/2 cup Vegetable Shortening
• 1 cup Granulated Sugar
• 1 tsp Vanilla Extract
• 1 Large Egg (room temperature)
• 1/2 cup Milk (any dairy milk can be used)
• 1/2 cup Warm Water
• 1/2 tsp Espresso Powder (dissolved)
• 1 cup Unsalted Butter (room temperature)
• 1 cup Peanut Butter (creamy)
• 2 1/2 cups Powdered Sugar (sifted)
• 2 tsp Vanilla Extract

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Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
2. In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, beat shortening and sugar until light. Add vanilla and the room-temperature egg; mix well.
4. Add dry mix to the wet mix in parts, alternating with milk. Stir until just combined.
5. Dissolve espresso powder in the warm water. Add the water to the batter and mix until smooth.
6. Drop tablespoons of batter onto the baking sheets, leaving space between rounds.
7. Bake for 9–12 minutes, or until cakes spring back lightly. Cool on wire racks.
8. For the frosting, beat the unsalted butter until smooth and creamy, then mix in the peanut butter.
9. Slowly add sifted powdered sugar, mixing until smooth. Add vanilla extract and mix until spreadable.
10. Assemble the whoopie pies by placing a scoop of frosting between two cakes.
11. Serve at room temperature.

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Notes

Store in an airtight container in the fridge for up to 5 days. Let sit at room temperature before serving.

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Nutrition

• Serving Size: 1 pie
• Calories: 350
• Sugar: 20g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 30mg