If you like whoopie pies, you will love these Chocolate Peanut Butter Whoopie Pies! They’re easy to make and delicious any time of year. Perfect for birthday parties, Mother’s Day, picnics, and more!

With peanut butter cups, rich chocolate cookie dough, and a creamy peanut butter filling, these Peanut Butter Chocolate Whoopie Pies are always a hit!

Peanut butter is quite popular around here. Whether we are reaching for some peanut butter cup cookies, no-bake chocolate chip peanut butter bars, or peanut butter banana muffins, it never fails to hit the spot. Satisfy your peanut butter and chocolate cravings with this chocolate whoopie pie recipe! A classic on the site since 2015, you just can’t go wrong with this top-rated recipe!

Chocolate peanut butter whoopie pies stacked on the counter with crumbled peanut butter cups.

Why You’ll Love This Chocolate Peanut Butter Whoopie Pie Recipe

  • Rich, chocolaty, and indulgent. If you are in the mood for a chocolate and peanut butter treat, this recipe is for you!
  • Impressive. Though homemade cookies of any variety will elicit oohs and ahhs, sandwiching them together around peanut butter frosting takes the admiration to a whole new level.
  • Simple. Though this whoopie pie recipe looks involved, it is actually quite doable. If you know how to work a mixer and scoop cookie dough, you can make this easy whoopie pie recipe! Bonus: this recipe is ready in under 40 minutes, too!
  • Versatile. Featuring a fan-favorite flavor combination, these cookie sandwiches are welcome nearly anywhere you serve them!
Ingredients for chocolate peanut butter whoopie pies.

Chocolate Peanut Butter Cup Whoopie Pie Ingredients

Though the ingredient list may be a bit on the longer side, they are all easy-to-find baking and pantry staples that can be found at all major grocery stores. Here’s what you’ll need:

  • Cocoa Powder – Natural cocoa powder is best for this recipe.
  • All-Purpose Flour – Adds structure to the whoopie pies and provides a neutral flavor base.
  • Unsalted Butter – If using salted butter, reduce the salt in the result by a pinch.
  • Granulated Sugar & Brown Sugar – Add sweetness and dimension to the pies.
  • Large Eggs – Bind the cookies together and help them to rise.
  • Light Corn Syrup – Adds sweetness with moisture, giving whoopie pies their standard spongier texture.
  • Milk – For the best flavor, use a higher fat percentage like 2% or whole milk.
  • Vanilla Extract – For the best flavor, use pure vanilla extract. I recommend Spice Islands® brand!
  • Peanut Butter Cups – For this recipe, I used 16 regular-sized peanut butter cups. About 20-22 mini peanut butter cups should also work.
  • Baking Powder & Baking Soda – Helps leaven the whoopie pies, or help them to rise.
  • Salt – Just a touch adds so much flavor to the batter!

Additional Peanut Butter Filling Ingredients

To make my favorite whoopie pie filling without fluff, you just need 3 additional pantry staples:

  • Unsalted Butter – Softened to room temperature for the best filling consistency.
  • Creamy Peanut Butter – The star ingredient in this best whoopie pie filling recipe! For the best texture, do not use natural peanut butter.
  • Powdered Sugar– Makes the filling smooth and sweet!

Kitchen Tools

To make these whoopie pies you will need a stand or hand mixer, some mixing bowls, a whisk, and a spatula. You will also need a baking sheet, silicon baking mat, or parchment paper. For the peanut butter filling, you can use a piping bag and frosting tip.

The how-to shots for making chocolate peanut butter whoopie pies.

How To Make Chocolate Peanut Butter Whoopie Pies

Make the Chocolate Peanut Butter Pies

  1. Whisk. In a small bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until combined.
  2. Whip. In a large mixing bowl, beat butter, granulated sugar, brown sugar, and eggs in a large mixing bowl for 2-3 minutes or until thick and combined.
  3. Mix. In another small bowl, mix together the milk, corn syrup, and vanilla until combined.
  4. Alternate. Add the cocoa mixture to the butter mixture, alternating with the milk mixture, beating after each addition until smooth.
  5. Fold. Gently fold in the peanut butter cups until combined.
  6. Scoop. Using a large spoon or cookie scooper, scoop the batter onto a prepared baking sheet. Flatten the batter slightly with your fingers.
  7. Bake. For just 10-14 minutes. Cool the pies completely on a wire rack.

Make the Peanut Butter Whoopie Pie Filling

  1. Cream. Using a hand or stand mixer, cream together butter and creamy peanut butter until light and fluffy. Beat for about 3 minutes.
  2. Add. Slowly add the powdered sugar and vanilla extract. Mix until the filling becomes light and fluffy.

Assemble the Chocolate Peanut Butter Whoopie Pies

  1. Pipe. Spread or pipe the peanut butter filling on the bottom halves of the whoopie pies. Top with the remaining pies.
  2. Cool. Chill the pies in the refrigerator for at least 5-10 minutes. Enjoy!
Overhead shot of peanut butter whoopie pies on a silpat mat.

Recipe Pro-Tips

  • Use creamy, not crunchy peanut butter. This will give you the maximum peanut butter flavor
  • To easily crush the PB cups, add them to a large plastic bag and gently smash them with a rolling pin.
  • Weigh the flour to measure it. This ensures that the whoopie pies aren’t overly dense. If you don’t have a food scale, you can also spoon and level the flour to measure it.
  • Flatten the cookies slightly before baking. To help the pies spread evenly as they bake, flatten them slightly before baking.
  • Cool the cookies completely before assembling them. Prevent the frosting from melting by assembling the pies with fully-cooled cookies. To speed up the cooling process, cool the cookies in the refrigerator.
  • Chill the whoopie pies for at least 5-10 minutes before serving, allowing the peanut butter filling to set.
An up-close shot of two stacked chocolate peanut butter whoopie pies on the counter with crumbled peanut butter cups.

Recipe Variations

  • Dark Chocolate – Make these cookies extra indulgent by using dark cocoa powder in place of traditional cocoa powder. For an extra dark chocolate kick, substitute dark chocolate peanut butter cups for the milk chocolate variety as well.
  • Mini Chocolate Chips – For an extra chocolate fix, roll the finished whoopie pies in mini chocolate chips, gently pressing the mini chips into the peanut butter filling.
  • Chocolate Sprinkles – Instead of rolling the whoopie pies in chocolate chips, you can also roll them in chocolate jimmies (sprinkles).

How to Make Whoopie Pies Ahead of Time

Make this easy whoopie pie recipe even more simple by making them ahead of time. Here’s how:

  • After baking and cooling the cookies, freeze them in a freezer-safe container for up to a week.
  • Make the peanut butter whoopie pie filling recipe and store it covered in the refrigerator for up to 5 days.
  • Thaw the cookies and soften the peanut butter filling at room temperature for 1-2 hours, or until the cookies are thawed and the filling is spreadable.
  • Assemble the whoopie pies as directed and enjoy!

Storage Directions

  • Storage – This chocolate whoopie pie recipe keeps covered in an airtight container in the refrigerator for up to 5 days.
  • Freeze. Leftover whoopie pies can also be wrapped in plastic wrap and frozen in a freezer-safe container for up to 3 months. Defrost the pies in the refrigerator for 2-3 hours, or until thawed through.
Chocolate peanut butter whoopie pies stacked on the counter with crumbled peanut butter cups.

Recipe FAQ

Why are my whoopie pies flat?

Though there can be a few reasons why whoopie pies come out flat, one of the most common reasons is that the batter is overmixed. To prevent this from happening to you, beat the cocoa mixture and the milk into the batter until just combined and smooth, and no longer.

What is whoopie pie filling made of?

Most whoopie pie-filling recipes are some form of a buttercream recipe. That is, they are made with a combination of butter, powdered sugar, and vanilla. For this whoopie pie recipe, we will make peanut butter buttercream, substituting peanut butter for half of the butter in a standard buttercream recipe.

What country did whoopie pie originate from?

Whoopie pies originated in the North Eastern United States. Though there is debate whether they came from Maine or Pennsylvania, they are certainly American food!

Does the whoopie pie filling need to be refrigerated?

Yes, since this peanut butter whoopie pie filling is made with butter, it needs to be refrigerated to stay stable.

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Did you try this Chocolate Peanut Butter Whoopie Pie recipe?

Please rate the recipe and leave a comment below. I love hearing about your experience making it and it also helps anyone else making the recipe too!

An up-close shot of two stacked chocolate peanut butter whoopie pies on the counter with crumbled peanut butter cups.
4.89 from 17 ratings
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Servings: 12 Pies

Chocolate Peanut Butter Whoopie Pies

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
If you like whoopie pies, you will love these Chocolate Peanut Butter Whoopie Pies! They're easy to make and delicious any time of year. Perfect for birthday parties, Mother's Day, picnics, and more!
Print Recipe Pin Recipe

Ingredients

PIES:

  • 2 ½ cups all-purpose flour
  • 6 tablespoons cocoa powder
  • ½ teaspoon Argo® Baking Powder
  • ½ teaspoon baking soda
  • teaspoon salt
  • ½ cup salted butter, softened
  • ½ cup granulated sugar
  • cup brown sugar
  • 2 large eggs
  • ¼ cup Karo® Light Corn Syrup
  • ¼ cup milk
  • 1 teaspoon Spice Islands® Pure Vanilla Extract
  • 1 ½ cups chocolate peanut butter cups, crushed

PEANUT BUTTER FILLING:

  • 1 cup unsalted butter, softened, 2 sticks
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 2 teaspoons Spice Islands® Pure Vanilla Extract

Instructions
 

  • Preheat oven to 325°F. Line one large baking sheets with parchment paper or silicone baking mats. Set aside.

MAKE PIES:

  • Whisk flour, cocoa powder, baking powder, baking soda and salt in a small bowl. Set aside.
  • Using a hand or stand mixer, beat butter, granulated sugar, brown sugar and eggs in a large mixing bowl for 2-3 minutes until thick and combined.
  • In a small bowl, mix together milk, corn syrup and vanilla extract until combined.
  • Add cocoa mixture to butter mixture, alternating with milk mixture, beating after each addition until smooth.
  • Fold in chocolate peanut butter cups until combined.
  • Scoop batter (about 3 tablespoons each) onto prepared baking sheet. Slightly, flatten batter with fingers.
  • Bake for 10-14 minutes. Let cool completely on wire rack.

MAKE PEANUT BUTTER FILLING:

  • Using a hand or stand mixer, cream together butter and creamy peanut butter until light and fluffy. Beat for about 3 minutes.
  • Slowly, add powdered sugar and vanilla extract. Mix until filling becomes light and fluffy.

ASSEMBLE PIES:

  • Spread or pipe filling on the bottoms of half of the pies; top with remaining pies.

Notes

  • Use creamy, not crunchy peanut butter. This will give you the maximum peanut butter flavor
  • To easily crush the PB cups, add them to a large plastic bag and gently smash them with a rolling pin.
  • Weigh the flour to measure it. This ensures that the whoopie pies aren’t overly dense. If you don’t have a food scale, you can also spoon and level the flour to measure it.
  • Flatten the cookies slightly before baking. To help the pies spread evenly as they bake, flatten them slightly before baking.
  • Cool the cookies completely before assembling them. Prevent the frosting from melting by assembling the pies with fully-cooled cookies. To speed up the cooling process, cool the cookies in the refrigerator.
  • Chill the whoopie pies for at least 5-10 minutes before serving, allowing the peanut butter filling to set.
  • Dark Chocolate – Make these cookies extra indulgent by using dark cocoa powder in place of traditional cocoa powder. For an extra dark chocolate kick, substitute dark chocolate peanut butter cups for the milk chocolate variety as well.
  • Mini Chocolate Chips – For an extra chocolate fix, roll the finished whoopie pies in mini chocolate chips, gently pressing the mini chips into the peanut butter filling.
  • Chocolate Sprinkles – Instead of rolling the whoopie pies in chocolate chips, you can also roll them in chocolate jimmies (sprinkles).
  • Storage – This chocolate whoopie pie recipe keeps covered in an airtight container in the refrigerator for up to 5 days.
  • Freeze. Leftover whoopie pies can also be wrapped in plastic wrap and frozen in a freezer-safe container for up to 3 months. Defrost the pies in the refrigerator for 2-3 hours, or until thawed through.
Calories: 613kcal, Carbohydrates: 67g, Protein: 10g, Fat: 36g, Saturated Fat: 18g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 390mg, Potassium: 229mg, Fiber: 3g, Sugar: 43g, Vitamin A: 759IU, Vitamin C: 0.01mg, Calcium: 53mg, Iron: 2mg
Cuisine: American
Course: Cakes + Cupcakes
Author: Jennifer
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