Chocolate Peanut Butter Whoopie Pies

Whoopie pies are made of two cookie-shaped mounds of chocolate cake, with a sweet, creamy filling or frosting in between.

Whoopie pies are made of two cookie-shaped mounds of chocolate cake, with a sweet, creamy filling or frosting in between. But since we’re s’mores lovers, this version contains a marshmallow peanut butter filling. If you’re not a fan of peanut butter, you can use chocolate ganache or a strawberry filling instead.

Chocolate Peanut Butter Whoopie Pies

Aileen Anastacio
Whoopie pies are made of two cookie-shaped mounds of chocolate cake, with a sweet, creamy filling or frosting in between.
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 pies

Ingredients
  

Chocolate Peanut Butter Whoopie Pies

  • 1/3 Cup Butter softened
  • 1/3 Cup vegetable shortening
  • 1/3 Cup granulated sugar
  • 2/3 Cup dark brown sugar
  • 1 large Egg
  • 1 and 2/3 cups all-purpose flour
  • 3/4 Cup cocoa powder
  • 1 and 1/2 teaspoons Baking soda
  • 1/2 teaspoon Salt
  • 1 Cup milk
  • 2 teaspoons vanilla
  • 4 large Egg whites only
  • 1 Cup sugar
  • 1/2 teaspoons cream of tartar
  • 1 teaspoon pure vanilla extract
  • 2/3 Cup peanut butter

Instructions
 

  • Preheat oven to 375°F. Line two large baking sheets with parchment paper or a silicone mat; set aside.
  • In a bowl of an electric mixer fitted with the paddle attachment, combine butter, shortening, and sugars. Cream on high speed until smooth, about 3 minutes. add egg and beat until pale and fluffy, about 2 minutes.
  • In a separate bowl, sift together flour, cocoa, baking soda, and salt; set aside.
  • Add half the flour mixture to the butter-sugar mixture, then add milk and vanilla. Beat until combined. Add remaining flour mixture and beat together. scrape down the sides of the bowl with a rubber spatula as needed.
  • Place 1-ounce scoops of batter on the prepared baking sheet, spacing them 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, rotating sheets halfway through the baking period. Continue baking until the cookies spring back when touched, then continue for another 2 to 5 minutes.
  • Remove cookies from oven and let cool on baking sheets, around 10 minutes. Transfer to a wire rack; let cool completely.
  • Make the filling: place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set the bowl over a saucepan with simmering water. whisk constantly until sugar is dissolved and whites are warm to the touch, around 3 to 4 minutes.
  • Transfer bowl to an electric mixer fitted with the whisk attachment. Start whisking on low speed, gradually increasing to high until stiff, glossy peaks form; around 5 to 7 minutes. add vanilla and mix until combined. add peanut butter and whip until smooth.
  • Transfer filling into a piping bag with a 1/4-inch round tip. use immediately.
  • Assemble the pies: pipe filling on the flat side of a cookie. Make a spiral starting from the center, going outward to the edge. Cover with another cookie, flat side down, and gently press together. Repeat with remaining cookies and filling. transfer pies to a tray and serve.
Keyword sandwich cookies
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