Chocolate Peanut Butter Whoopie Pies

These Chocolate Peanut Butter Whoopie Pies have a creamy peanut butter buttercream filling sandwiched between soft and tender cake-like chocolate cookies. A delightful sweet treat that is simple to make!

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Chocolate Peanut Butter Whoopie Pies Recipe Ingredients

• Salted Butter
• Light Brown Sugar
• White Sugar
• Large Egg
• Pure Vanilla Extract
• Instant Coffee Granules
• Hot Water
• All Purpose Flour
• Unsweetened Cocoa Powder
• Baking Soda
• Salt
• Buttermilk
• Creamy Peanut Butter
• Powdered Sugar

These chocolate whoopie pies with creamy peanut butter filling are the perfect little treats for sharing! 

How to Make Whoopie Pies

1. First, preheat oven to 375°F and line at least 2 cookie sheets with parchment paper. Alternately you can use a whoopie pie pan with 2 inch diameter cavities.
2. Next, in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with hand mixer, cream together the softened butter, brown sugar and granulated sugar until light and fluffy. About 3-4 minutes.
3. While the butter and sugars are creaming together, dissolve the instant coffee in hot water.
4. Add the egg, vanilla extract and coffee. Mix together well until creamy.

5. Now, add the dry ingredients: all purpose flour, cocoa powder, baking soda and salt. Mix on low speed just until combined. It will be crumbly.
6. Then add the buttermilk and mix together until smooth and creamy, and scraping the sides of the bowl as needed.
7. Using a heaping small scoop or a rounded tablespoon, drop cookies 2 inches apart on prepared baking sheets.
8. Bake cookies on center rack in preheated oven for 9-11 minutes or until the cookies no longer look glossy and bounce back when touched. Let cookies cool on pan for 5 minutes then remove to wire rack to cool completely.

How to Make Peanut Butter Filling Recipe

1. In the bowl of a stand mixer fitted with the paddle attachment cream together the softened butter and peanut butter until light and creamy.
2. Add the powdered sugar and vanilla extract and mix on low speed until fully combined. Then bump up the speed to medium-low and mix until light and fluffy scraping the sides of the bowl as needed.
3. Using a medium scoop or 2 tablespoons, add the filling to the underside or the flat side of half of the cookies and top with the remaining cookies. Or to make them look fancy you can use a piping bag with a large star tip.

Are sandwich cookies your thing? Try my homemade Oatmeal Cream Pies! They are absolutely divine! Or try these sweet Ice Cream Cookie Sandwiches. Ice cream and cookies together? Yes please!

Storing Chocolate Peanut Butter Whoopie Pies

Storing: Store the whoopie pies in an airtight container between layers of wax paper or parchment paper at room temperature for up to 5 days or in the fridge. If you store them in the fridge they will last a bit longer but may dry out a little bit. You can also individually wrap them in plastic wrap and store in container.

Freezing: These whoopie pies freeze great! Store the whoopie pies in a freezer safe air tight container between layers of wax paper. Or you can individually wrap the whoopie pies in plastic wrap and place in freezer safe container or freezer bag. Label, date and freeze for up to 4 months.

Thawing: Simply thaw at room temperature or in the fridge until soft enough to eat.

Tips for Whoopie Pies with Peanut Butter Filling

• Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
• Always read the recipe from start to finish before you start. Again, I am speaking from experience. 
• Use room temperature ingredients. It helps everything mix together properly.
• Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. Fluffy flour is better for the perfect cookie texture. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out.
• Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use a small cookie scoop that is 1 tablespoon in size.
• For best results don't over bake the cookies. Over baking will cause the cookies to be dry and hard. The edges should be set and the centers should no longer look wet and glossy.
• Beat the butter and peanut butter for the filling until it is pale in color and light and fluffy. Beat it long enough!
• Once all the frosting ingredients are added bump up the speed to medium and beat until light and airy, about 3-4 minutes, while scraping the sides of the bowl a few times.

More Chocolate and Peanut Butter Recipes:

• Peanut Butter Brownie Bars
• Gourmet Chocolate Peanut Butter Chip Cookies
• Ultimate Peanut Butter Cookies
• Peanut Butter Chocolate Chip Pancakes
• Peanut Butter Swirl Brownies
• Chocolate Chip Butterscotch Peanut Butter Cookies
• Monster Cookies
• Peanut Butter Banana Chocolate Muffins
• Peanut Butter Cereal Bars
• No Bake Scotcharoos
• Peanut Butter Chocolate Chip Muffins
• Classic Peanut Butter Chocolate Chip Cookies
• Peanut Butter Temptation Cookies
• No Bake Peanut Butter Bars
• Peanut Butter Banana Brownies