Chocolate Peanut Butter Whoopie Pie
I am on a whoopie pie recipes kick. Making cookies is not half as fun as making these peanut buttery bites of Heaven.
You would think that these Chocolate Peanut Butter Whoopie Pies would be so complicated and nearly impossible. But guess what? They aren’t at all!
With little more effort than it takes to make cookies, you can bask in the glow of presenting a show-stopper of a dessert or tasty snack. These Chocolate Peanut Butter Whoopie Pies won’t disappoint.
Whoopie Pie Recipes: Chocolate Peanut Butter Whoopie Pies
Whoopie Pie Recipes: Chocolate Peanut Butter
Ingredients
For the Cookies
- 1 12-oz. Package Miniature Semisweet Chocolate Chips
- 2 Tablespoons Milk
- 3/4 Cup Butter, Softened
- 1/4 Cup Creamy Peanut Butter
- 1-1/2 Cups Granulated Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 Eggs
- 1/2 Cup Milk
- 1 teaspoon Vanilla Extract
- 1/2 Cup Unsweetened Cocoa Powder
- 3 Cups Flour
For the Peanut Butter Filling
- 1 Cup Butter, Softened
- 1 Cup Peanut Butter
- 1 Cup Marshmallow Cream
- 2 Cups Powdered Sugar
- 2 T. Milk, Optional (if needed)
Instructions
- 350* oven.
- Set aside 1/4 cup chocolate pieces to sprinkle on cookies.
- Melt 1 cup Chocolate Chips and 2 tablespoons Milk (I stick a bowl over a boiling pan of water). Set aside.
- In mixing bowl, beat butter and peanut butter until combined.
- Throw in Sugar, Baking Soda, Baking Powder, and 1/2 teaspoon Salt. Combine.
- Add Eggs, 1/2 cup Milk, Vanilla Extract, and the Melted Chocolate. Beat until combined.
- Beat in Cocoa Powder and Flour until just combined. Stir in the remaining Chocolate Chips.
- The original recipe calls for 2 teaspoon sized blobs of dough. However, I find that my 1 1/2 Tablespoon cookie dough scoop makes a nice, easy to eat cookie. Either way, drop the batter 2 inches apart onto parchment-covered cookie sheets. You can supposedly use ungreased cookie sheets for this one but I always use parchment paper.
- Sprinkle tops of cookies with reserved Mini Chocolate Chips, gently pressing down on the top to make them "stick" if needed.
- Bake 9 minutes or until tops are set. Cool on sheets 1 minute before transferring to wire racks to cool completely.
- Spread filling on flat side of one half of the cookie. Be generous! Top with remaining cookies.
Peanut Butter Filling:
- Beat together all filling ingredients except for milk. If filling feels stiff, beat in milk as needed.
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