Best 4 Peanut Butter Whoopie Pies Recipes
Peanut Butter Whoopie Pies: A Delightful Treat for Peanut Butter Lovers
Indulge in the ultimate peanut butter experience with our collection of delectable Peanut Butter Whoopie Pie recipes. These classic American treats consist of two soft and fluffy peanut butter cookies sandwiched together with a creamy peanut butter filling. With their irresistible combination of peanut butter flavor and delightful texture, these whoopie pies are sure to satisfy your sweet cravings and leave you wanting more.
Our recipes offer a variety of options to suit different tastes and preferences. For those who love a classic whoopie pie, our Traditional Peanut Butter Whoopie Pies recipe delivers a timeless flavor that never disappoints. For a richer and more decadent experience, try our Chocolate Peanut Butter Whoopie Pies, which feature a rich chocolate cookie and a creamy peanut butter filling.
If you're looking for a healthier alternative, our Gluten-Free Peanut Butter Whoopie Pies are made with almond flour and coconut flour, providing a delicious and nutritious treat. And for a fun and festive twist, our Red Velvet Peanut Butter Whoopie Pies are perfect for special occasions with their vibrant red color and creamy peanut butter filling.
No matter which recipe you choose, our Peanut Butter Whoopie Pies are sure to be a hit. With their perfect balance of sweetness, peanut butter flavor, and soft, fluffy texture, these whoopie pies are a delightful treat that will satisfy your cravings and leave you feeling happy and satisfied.
CHOCOLATE-PEANUT BUTTER WHOOPIE PIES
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
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.
PEANUT BUTTER WHOOPIE PIES
Our mini whoopie piesget an extra boost froma rich peanut-butter-flavored filling and a swirl of melted chocolate on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 18 Cookie Sandwiches
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.
- Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.
- Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies in the upper and lower thirds of oven, 10 minutes; switch the positions of the baking sheets, and rotate each one. Continue baking until the cookies spring back to the touch, 2 to 4 minutes more.
- Remove from oven; let cookies cool on baking sheets, 10 minutes.Transfer with a metal spatula to a wire rack; let cool completely. Meanwhile, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter.
- Spread 1 scant tablespoon buttercream on flat sides of half the cookies.Top each with one of the remaining cookies, flat side down, and gently press together. Transfer pies to a tray.
- Melt half the chocolate in a saucepan over low heat, stirring until smooth. Remove from heat; add remaining chocolate, and stir until melted and smooth. Transfer to a pastry bag fitted with a plain round tip (Ateco #2 or #3) or a small parchment cone. Pipe chocolate in a spiral pattern on top of each pie. Let chocolate set before serving, about 1 hour.
PEANUT BUTTER WHOOPIE PIES
Steps:
- Fold 3/4 cup marshmallow creme into 3/4 cup crunchy peanut butter until marbled. Sandwich between soft chocolate cookies.
REESE'S® PEANUT BUTTER CHOCOLATE WHOOPIE PIES
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
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:
- Use creamy peanut butter: Creamy peanut butter will give your whoopie pies a smooth and velvety texture. If you only have chunky peanut butter, you can blend it in a food processor until it is smooth.
- Chill the dough before baking: Chilling the dough will help the whoopie pies hold their shape and prevent them from spreading too much in the oven.
- Bake the whoopie pies until they are just set: Overbaking will dry out the whoopie pies and make them crumbly. When a toothpick inserted into the center of a whoopie pie comes out with just a few moist crumbs attached, they are done.
- Use a generous amount of filling: Don't be stingy with the filling! A thick layer of filling between the whoopie pies will make them extra delicious.
- Chill the whoopie pies before serving: Chilling the whoopie pies will help the filling set and make them easier to handle.
Conclusion:
Peanut butter whoopie pies are a classic American treat that are perfect for any occasion. They're easy to make and always a hit with kids and adults alike. With their soft, cakey texture and creamy peanut butter filling, these whoopie pies are sure to be a favorite in your home.
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