Best 2 Chocolate Peanut Butter Whoopie Pies Recipes

Chocolate and peanut butter, a classic combination that never fails to delight, comes together in perfect harmony in these heavenly whoopie pies. Soft and fluffy chocolate cookies sandwich a creamy, dreamy peanut butter filling, creating a sweet treat that is both nostalgic and oh-so-irresistible. Whether you're a fan of classic whoopie pies or simply seeking a new baking adventure, this recipe will guide you through every step to ensure that your chocolate peanut butter whoopie pies turn out perfectly.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-PEANUT BUTTER WHOOPIE PIES

Chocolate-Peanut Butter Whoopie Pies image

This recipe is a great excuse to give that convection setting a try if your oven has one. On convection, an internal fan continually circulates the hot air. Since the air all around the food is a consistent temperature, multiple trays of food will cook evenly. Rotating the sheets becomes unnecessary and all the food bakes up faster and more uniformly. A conventional oven will still work well for this recipe - just bake one sheet at a time.

Provided by Samantha Seneviratne

Categories dessert

Time 1h55m

Yield 12 pies

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
1 cup buttermilk, at room temperature
3/4 cup natural creamy peanut butter
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
1/4 teaspoon kosher salt

Steps:

For the cakes: Preheat the oven to 350 degrees F, or 325 degrees F on the convection setting. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and beat to combine. Beat in the flour mixture in three additions, alternating with additions of the buttermilk, starting and ending with flour mixture.
Scoop the batter by 1/4-cupfuls onto three parchment-lined rimmed baking sheets, at least 3 inches apart. With the back of a cookie scoop or a spoon, shape the scoops of batter into neat circles. Bake until the cakes spring back when gently pressed in the center, 15 to 18 minutes. Slip the parchment with the cakes still on it onto cooling racks. Let the cakes cool completely on the parchment.
For the filling: In a medium bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low until smooth. Chill the filling for 15 minutes.
Carefully lift the cakes off of the parchment. Spread about 3 tablespoons of filling on a flat side of half of the cakes. Top with the remaining cakes, flat-side down.

REESE'S® PEANUT BUTTER CHOCOLATE WHOOPIE PIES

Reese's® Peanut Butter Chocolate Whoopie Pies image

These taste bud-pleasing cookies are made with Betty Crocker Reese's Premium peanut butter and chocolate cupcakes and a creamy peanut butter and cream cheese filling.

Provided by By Heather Baird

Categories Dessert

Time 1h15m

Yield 16

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Reese's Premium peanut butter and chocolate cupcake mix
1/4 cup water
1/4 cup vegetable oil
2 eggs
1 package (8 oz) cream cheese, softened, cut into pieces
1/4 cup unsalted butter
Chocolate sprinkles, if desired

Steps:

Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone nonstick baking mats.
In large bowl, beat contents of chocolate cupcake packet, the water, oil and eggs with electric mixer on medium speed until well combined. Spoon batter in disposable plastic piping bag provided in box. Cut off tip of bag with scissors to make 1 1/2- to 2-inch opening. Pipe mixture into 2-inch rounds on cookie sheets.
Bake 8 to 9 minutes or until cakes are fragrant and puffed with rounded tops. Remove cakes from cookie sheets to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat contents of peanut butter filling packet, the cream cheese and butter on medium-high speed until thoroughly combined.
Spoon about 2 tablespoons filling onto 1 cooled cake; top with another same-size cake. Roll edges in chocolate sprinkles. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

Tips:

For a richer chocolate flavor, use dark chocolate or cocoa powder.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
To make the peanut butter frosting creamier, add a few tablespoons of heavy cream or milk.
If you don't have a whoopie pie pan, you can use a muffin tin. Just fill each muffin cup about 2/3 full of batter.
To make the whoopie pies even more decadent, drizzle them with chocolate ganache or caramel sauce.

Conclusion:

Chocolate peanut butter whoopie pies are a classic dessert that is easy to make and always a crowd-pleaser. With their rich chocolate flavor and creamy peanut butter frosting, these whoopie pies are sure to be a hit at your next party or gathering. So next time you're looking for a sweet treat to satisfy your cravings, give these chocolate peanut butter whoopie pies a try. You won't be disappointed!

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