Whoopie Pies with Peanut Butter Filling

By: Amy Hatwig

  • Yield: 14-16 Servings
  • Cuisine: American
  • Course: Dessert


For the Sandwich Cookies:

  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 8 tablespoons butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg, whole

For the Peanut Butter Filling:

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup creamy peanut butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy whipping cream, cold


  1. For the Sandwich Cookies: Preheat oven to 350°F.
  2. Sift together flour, cocoa, baking soda and salt in a medium bowl. Set aside.
  3. Stir together buttermilk and vanilla in a small bowl. Set aside.
  4. In an electric mixer fitted with the paddle attachment, add butter and brown sugar. Cream on medium speed until pale and fluffy, about 2 minutes.
  5. Add the egg and beat to incorporate. Scarping down bowl and beating again to insure all ingredients are incorporated and not lumpy.
  6. Reduce speed to low and alternately mix in flour mixture and buttermilk mixture in batches, beginning and ending with flour, scraping down sides of bowl and mix until smooth.
  7. Use a 1 ounce or 1.25 ounce cookie scoop, scoop dough into greased whoopie pie specialty pan and bake at 350°F until puffed and cakes spring back when touched, 9-10 minutes.
  8. For the Peanut Butter Filling: In an electric mixer fitted with the paddle attachment add butter, peanut butter and sugar. Beat ingredients on medium-high speed until fluffy and lump free, 2 to 3 minutes.
  9. Change out the paddle attachment to the whisk attachment; reduce speed to low, add vanilla. Mix until fully incorporated.
  10. With the mixer running in medium speed, add in the heavy cream, turn to high speed and whip until medium to stiff peaks form.
  11. Fill cooled whoopie pies with 1 tablespoon of filling.