Chocolate Peanut Butter Whoopie Pies

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!

Course Cakes + Cupcakes

Cuisine American

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Prep Time 30

Cook Time 10

Total Time 40

Servings Pies

Calories 613kcal

Author Jennifer

Ingredients

PIES:

2 ½ cups all-purpose flour
6 tablespoons cocoa powder
½ teaspoon Argo® Baking Powder
½ teaspoon baking soda
⅛ teaspoon salt
½ cup salted butter softened
½ cup granulated sugar
⅓ 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.

Nutrition