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.
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
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.
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.
Size is the difference. That is, the size of the indentations. Both are usually made of a non-stick metal but the holes in which you pour the batter are larger and more shallow in a whoopie pie pan than its muffin counterpart. They are also typically shaped like a half-moon or an oval, rather than a circle. As well, a muffin pan bakes individual muffins, whereas the whoopie pie pan bakes two halves that are then united along with the cream to form one delicious treat.
I think that it would be better to just bake them on a cookie sheet. You want them to be flat like a cookie.
No, it makes a lot more than that. I baked them in batches.
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.
- 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.
- Filled whoopie pies should be stored in the refrigerator. Place them in an airtight container and they should keep for up to 3 days.
- 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.
Monday 12th of December 2022
I've been using this recipe for years....people can't get enough of this whoopie! Many thanks for sharing this recipe. Martha
Tuesday 13th of December 2022
Thanks so much Martha!
Wednesday 22nd of April 2015
I made these a few years ago and I love that Pb frosting! I'm making a pan of brownies for a school lunch thing. Would this frosting work on top of brownies? And could I pour a ganache over it? I just saw a pb brownie from the seriously delish book- listed on two peas blog. Wondering If your Pb frosting would work in it's place. thanks!
Wednesday 30th of May 2012
Am I crazy, or is there no measurement for salt?
Thursday 31st of May 2012
just a 1/4 teaspoon. I'll edit it.
Tuesday 22nd of May 2012
After my son became deathly allergic to peanuts, we started trying all kinds of other nut butters--peanut-free of course! Almond, cashew and pistachio would work. Even sunbutter has more flavor than pb--believe it or not. Probably why peanuts are so much cheaper than treenuts/seeds? I was almost ready to run down and start whipping this together without our pb subs., (cashew or pistachio would be amazing) but marshmallow cream? We have vegan marshmallows but I don't know how to get a creamy texture out of them. Wonder if they make a vegan marshmallow cream? Any way to substitute that? Melt the marshmallows down? They are the same just derived from vegetable sources instead of animals AND they are processed in a peanut-free facility unlike most of these other ingredients. Score. So close-- I wonder if coconut milk and regular whipped cream would work as a sub for marshmallow cream. Coconut milk is magic. Ideas?
Monday 30th of July 2012
You can buy marshmallow fluff from amazon, it's suitable for vegans and vegatarians I think but you can check all the details on amazon. Hope this helps!
Tuesday 22nd of May 2012
I am not sure if they do, but you can make marshmallow cream. Not hard to do.
Sunday 9th of October 2011
My girlfriend is in school in England for a year, so I have a year to teach myself how to bake for her before she comes back. I stumbled across this recipe, and as of tonight, it is the first thing I have ever baked. One large mess later, I might be using your peanut butter frosting recipe for everything I bake from now on. I'm definitely a salty-over-sweets person, but these are so good I had to wrap them up for my coworkers tomorrow before I eat any more of them (two whoopie pies at midnight is my limit). I am tempted to go a little crazy and try making a hazelnut puree and using Frangelico to make a chocolate and hazelnut versions of these.
Monday 10th of October 2011
First off, good for you for learning to bake. Second, the hazelnut idea sounds amazing.