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Chocolate Peanut Butter Whoopie Pies

A classic combo, fluffy chocolate cake-like sandwich rounds filled with dreamy peanut butter buttercream.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 large sandwiches
Author Laura Doerr

Ingredients

For the cakes

  • 8 tbsp unsalted butter, room temperature
  • 1 cup brown sugar, packed
  • 1 tsp espresso powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp table salt
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/2 cup cocoa powder
  • 2 1/3 cups all-purpose flour
  • 1 cup milk

For the peanut butter buttercream

  • 1 cup unsalted butter, room temperature
  • 1 cup Old Home Foods creamy peanut butter
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1-2 tbsp milk, if needed
  • Powdered sugar for dusting, optional

Instructions

  1. Preheat oven to 350℉. Grease or line two baking sheet pans with parchment paper.

  2. In a large bowl or bowl of a stand mixer, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla until smooth. Add the egg and beat until smooth. Add in the cocoa powder and gently stir or mix on low speed until incorporated. Add in the flour and milk, alternating a bit of each at a time. Scrape the sides of the bowl as needed. Beat until smooth.

  3. Drop heaping scoops (about 1/4 cup) of dough onto the prepared baking sheets (see notes for size options). Leave enough room in-between as cakes will spread.

  4. Bake for 15 minutes. Allow to cool on baking sheet until lukewarm, then transfer to a cooling rack. Allow to cool completely before frosting.

For the buttercream

  1. While the cakes are baking, prepare the buttercream. In a large bowl, beat together butter and peanut butter until smooth. Slowly beat in the powdered sugar, a bit at a time. Beat until smooth and all sugar is incorporated. Add in vanilla extract and salt, and beat until smooth and fluffy. If consistency is too thick, add in a splash of milk.

  2. Pipe or spread onto half of the cakes, and top with another cake to make a sandwich. Dust with powdered sugar if preferred.

Recipe Notes

This recipe makes about 10-12 large sandwiches, or you can make them about half the size for mini sandwiches. The baking time would need to be decreased slightly for smaller sandwiches.

Depending on how much frosting you like, you may have some leftover.