Chocolate Peanut Butter Whoopie Pie

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What do you get if you mix chocolate and peanut butter? Well, an incredibly tasty Chocolate Peanut Butter Whoopie Pie – a mini-sandwich packed with flavor!

I was in Sur la Table a few weeks ago and randomly picked up a whoopie pie pan. I had a strawberry whoopie pie at Baked in Charleston, SC, and thought that it was pretty fabulous. When I walked past the display in Sur la Table the whoopie pie pan made its way home with me. The possibilities for this pan seem to be endless. I really bought it with the intention of making muffin tops. I love muffins, but I get one, rip off the top and throw away the bottom. A whoopie pie pan has the potential to solve this problem.

What Is A Chocolate Peanut Butter Whoopie Pie?

This Chocolate Peanut Butter Whoopie Pie is more like two brownies sandwiched with the most amazing peanut butter frosting ever. This is not light. It is not easy to eat. But you will not care. You will just want another. And another. You just might dream about them at night.

Ingredients //

For the dough:

• 1 – 12 ounce package mini chocolate chips
• 2 Tablespoons milk
• 3/4 cup butter room temperature
• 1/4 cup creamy peanut butter
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 cup unsweetened cocoa powder
• 3 cups flour

For the frosting:

• 1 cup room temperature butter
• 1 cup creamy peanut butter
• 1 cup marshmallow creme
• 2 cups powdered sugar
• 2 Tablespoons milk

How To Make // The Steps

Step 1:

Set aside 1/4 cup of the mini chips to sprinkle on the cookies. Melt one cup of the chocolate chips with 2 tablespoons of milk. Microwave on 50% power for one minute or until melted. Set this aside.

Step 2:

Cream together the butter and peanut butter until light and fluffy.

Step 3:

Add the sugar.

Step 4:

Add the eggs, 1/2 cup milk, vanilla and melted chocolate.

Step 5:

Add the flour, baking powder, baking soda, salt and cocoa powder. (You can add the rest of the chocolate chips at this point, but I forgot, I only added the ones to sprinkle at the end.)

Step 6:

Add the batter to the whoopie pie pan or drop onto cookie sheets 2 inches apart. Sprinkle with the remaining chocolate chips.

Step 7:

Bake in a preheated 350 degree oven for 9 minutes or until the tops are set. Let sit in the pan for one minute and transfer to a rack to cool. Now on to the best part. The frosting.

Step 8:

While the cookies are cooling you can get started on the best frosting I have ever had. Cream together the butter and peanut butter. When they are light and fluffy, add the marshmallow creme.

Step 9:

Add the powdered sugar and until combined. Add the milk until the frosting is the right consistency for spreading.

Step 10:

Put a generous blob of frosting on one cookie. Add another cookie and you have a whoopie pie.

And depending on who you share these with, some new friends.

The whoopie pie possibilities are endless. What flavors and combination do you like? Please share with the class.

FAQs //

How To Store Whoopie Pies //

Whoopie pies are best when they are fresh, so store them in an airtight container to help keep them moist and prevent them from drying out.

1. Unfilled whoopie pie halves can be stored in an airtight container at room temperature for up to 3 days. This will help to keep them fresh and moist.
2. Filled whoopie pies should be stored in the refrigerator. Place them in an airtight container and they should keep for up to 3 days.
3. Frozen whoopie pies should be wrapped individually in plastic and then placed in a resealable bag or airtight container. They should keep for up to 3 months in the freezer. When you are ready to eat them, thaw them in the refrigerator or at room temperature.

More Dessert Recipes //

• Fruit Basket Cake
• Easy Pavlova
• Guinness Gingerbread

Chocolate Peanut Butter Whoopie Pie

bakedbree

Chocolate Peanut Butter Whoopie Pies – a cakey chocolate chocolate chip cookie sandwiched between peanut butter buttercream.

5 from 2 votes

Print Recipe Pin Recipe

Servings 12 whoopie pies

Ingredients

  

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For the dough:

• 1 – 12 ounce package mini chocolate chips
• 2 Tablespoons milk
• 3/4 cup butter room temperature
• 1/4 cup creamy peanut butter
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 cup unsweetened cocoa powder
• 3 cups flour

For the frosting:

• 1 cup room temperature butter
• 1 cup creamy peanut butter
• 1 cup marshmallow creme
• 2 cups powdered sugar
• 2 Tablespoons milk

Instructions

 

• Set aside 1/4 cup of the mini chips to sprinkle on the cookies. Melt one cup of the chocolate chips with 2 tablespoons of milk. Microwave on 50% power for one minute or until melted. Set this aside.
• Cream together the butter and peanut butter until light and fluffy.
• Add the sugar.
• Add the eggs, 1/2 cup milk, vanilla and melted chocolate.
• Add the flour, baking powder, baking soda, salt and cocoa powder. (You can add the rest of the chocolate chips at this point, but I forgot, I only added the ones to sprinkle at the end.)
• Add the batter to the whoopie pie pan or drop onto cookie sheets 2 inches apart. Sprinkle with the remaining chocolate chips.
• Bake in a preheated 350 degree oven for 9 minutes or until the tops are set. Let sit in the pan for one minute and transfer to a rack to cool. Now on to the best part. The frosting.
• While the cookies are cooling you can get started on the best frosting I have ever had. Cream together the butter and peanut butter. When they are light and fluffy, add the marshmallow creme.
• Add the powdered sugar and until combined. Add the milk until the frosting is the right consistency for spreading.
• Put a generous blob of frosting on one cookie. Add another cookie and you have a whoopie pie.

Tried this recipe?Let us know how it was!