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!
Servings: 28 sandwiches
Ingredients
Whoopie Pies
- ½ cup salted butter, softened
- ½ cup brown sugar, lightly packed
- ½ cup white sugar
- 1 large egg
- ½ teaspoon instant coffee granules
- 1 tablespoon hot water
- 1 teaspoon pure vanilla extract
- 1¾ cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 1¼ cups buttermilk
Peanut Butter Filling
- 1 cup salted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2 teaspoons pure vanilla extract
Instructions
Whoopie Pies
- Preheat oven to 375°F and line at least 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment cream together the softened butter, brown sugar and granulated sugar until light and fluffy. About 3-4 minutes.
- While the butter and sugars are creaming together, dissolve the instant coffee in hot water.
- Add the egg, vanilla extract and coffee. Mix together well until creamy.
- Add the all purpose flour, cocoa powder, baking soda and salt. Mix on low speed just until combined. It will be crumbly.
- Add the buttermilk and mix together until smooth and creamy, and scraping the sides of the bowl as needed.
- Using a heaping small scoop or a rounded tablespoon, drop cookies 2 inches apart on prepared cookie sheets.
- 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.
Peanut Butter Filling
- In the bowl of a stand mixer fitted with the paddle attachment cream together the softened butter and peanut butter until light and creamy.
- 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.
- Using a medium scoop or 2 tablespoons, add the filling to the flat side of half the cookies and top with the remaining cookies.
Nutrition
Calories: 247kcal | Carbohydrates: 25g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 34mg | Sodium: 213mg | Potassium: 110mg | Fiber: 1g | Sugar: 17g | Vitamin A: 331IU | Calcium: 27mg | Iron: 1mg
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