Chocolate whoopie pies with peanut butter icing. Made with deliciously soft, chocolate cake-like cookies and filled with a decadent peanut butter icing. Simple. Classic. Luscious. Decadent. Is your mouth watering yet? It's your tastebuds are telling you that they really want to try these!
While whoopie pies can come in nearly every flavor imaginable, the chocolate ones with peanut butter icing are my husband's favorite. Sometimes you just can't beat a classic!
The origins of the whoopie pie are quite disputed by food historians - some claim that they originated in the state of Maine, while others claim that the Amish in Pennsylvania were the first to create this tasty treat. Either way, a few bites into your first one and it won't be hard to understand how this century old treat is still popular today!
Interested in trying other whoopie pie flavors? Try this recipe for Pumpkin Whoopie Pies with Brown Butter & Cream Cheese Icing. They are downright fantastic, as well!
Ingredients
For the Chocolate Cookie
1 ¾ c. Flour.
1 c. Sugar.
¾ c. Cocoa Powder.
1 tsp. Baking Soda.
1 tsp. Salt.
½ c. Butter, melted. (Vegetable or Avocado oil is fine, too.)
1 Egg.
2 tsp. Vanilla.
½ c. Milk.
½ c. Coffee. (if you have no coffee, just use water.)
For the Peanut Butter Icing
¼ c. Peanut Butter.
¼ c. Butter.
2 tsp. Vanilla.
½ tsp. Salt.
3 c. Powdered Sugar.
3 Tbsp. Milk.
Directions
Making the Chocolate Cookie
Preheat oven to 350 degrees.
Add flour, sugar, cocoa powder, baking soda, and salt to the mixing bowl and stir to combine.
Next, add the remaining ingredients - butter, eggs, vanilla, milk and coffee and mix well. Stop the mixer and scrape the sides of the bowl with a spatula. Then, mix for a few seconds longer to be sure everything is combined.
Line a baking tray with parchment paper and begin scooping the dough onto it using a teaspoon. Be sure not to make them too large and leave plenty of space between each whoopie pie cookie, as they expand a lot when baking!
Next, put the pan into the preheated oven and bake for 9-10 minutes.
Remove from the oven and cool before using a flipper/spatula to lift the cookie from the parchment paper. Repeat this process until the batter has been all used up.
Allow whoopie pie/cookies to cool completely before attempting to ice them, as the icing will melt if the cookie is too warm, yet.
Making the Peanut Butter Icing
First, add the peanut butter, butter, vanilla, salt, and 1 c. powdered sugar to the mixer and begin to stir.
Slowly, add the 2 more cups of powdered sugar and the 3 Tbsp. of Milk to the mixing bowl, then beat on high speed for about 15 seconds to whip any lumps out of the icing. Stop the mixer and scrape the sides of the bowl. Then, beat on high speed for 5-10 seconds more.
Assembling the Whoopie Pies
Pick up a chocolate cookie. Using a table knife or a spoon, spread the underside of the cookie liberally with icing. Look for a cookie of similar size and shape and press the 2 cookies together.
Repeat the process, trying as best you can to match cookies of similar size and shape together until all the whoopie pies have been iced and fitted with a second, similar half.
Now, step back and admire your handywork. Because, once you announce these beauties are ready to eat, they aren't going to last long!
Helpful Tips
Serving suggestions.
As soon as these are iced, these whoopie pies are ready to eat! Grab a cup of coffee or pour a tall glass of milk and find a quiet spot where you can savor every last bite of these delicious treats.
Whoopie pies are excellent to use in packed school lunches or take along snacks for outings such as going to the pool or the park. They, also, make great mid-day or after school snacks and they are perfect served up for dessert, as well!
Storage
Whoopie pies can be stored in an airtight container at room temperature. They, also, be individually wrapped in plastic. This is a convenient option if you plan to eat them on the go, such as putting them in a packed lunch. When left at room temperature, whoopie pies will, typically, stay good for about 5-7 days.
Whoopie Pies freeze and thaw beautifully. Just be sure to, either wrap them individually in plastic, or put them in an airtight container!
PrintChocolate Whoopie Pies with Peanut Butter Icing
Chocolate peanut butter whoopie pies. Simple. Classic. Luscious. Decadent. Is your mouth watering yet?
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 16-18 whoopie pies 1x
- Category: Desserts
- Method: Oven
- Cuisine: Amish
Ingredients
For the Chocolate Cookie
1 ¾ c. Flour.
1 c. Sugar.
¾ c. Cocoa Powder.
1 tsp. Baking Soda.
1 tsp. Salt.
½ c. Butter, melted. (Vegetable or Avocado oil is fine, too.)
1 Egg.
2 tsp. Vanilla.
½ c. Milk.
½ c. Coffee. (if you have no coffee, just use water.)
For the Peanut Butter Icing
¼ c. Peanut Butter.
¼ c. Butter.
2 tsp. Vanilla.
½ tsp. Salt.
3 c. Powdered Sugar.
3 Tbsp. Milk.
Instructions
Making the Chocolate Cookie
- Preheat oven to 350 degrees.
- Add flour, sugar, cocoa powder, baking soda, and salt to the mixing bowl and stir to combine.
- Next, add the remaining ingredients - butter, eggs, vanilla, milk and coffee and mix well. Stop the mixer and scrape the sides of the bowl with a spatula. Then, mix for a few seconds longer to be sure everything is combined.
- Line a baking tray with parchment paper and begin scooping the dough onto it using a teaspoon. Be sure not to make them too large and leave plenty of space between each whoopie pie cookie, as they expand a lot when baking!
- Next, put the pan into the preheated oven and bake for 9-10 minutes.
- Remove from the oven and cool before using a flipper/spatula to lift the cookie from the parchment paper. Repeat this process until the batter has been all used up.
- Allow whoopie pie/cookies to cool completely before attempting to ice them, as the icing will melt if the cookie is too warm, yet.
Making the Peanut Butter Icing
- First, add the peanut butter, butter, vanilla, salt, and 1 c. powdered sugar to the mixer and begin to stir.
- Slowly, add the 2 more cups of powdered sugar and the 3 Tbsp. of Milk to the mixing bowl, then beat on high speed for about 15 seconds to whip any lumps out of the icing. Stop the mixer and scrape the sides of the bowl. Then, beat on high speed for 5-10 seconds more.
Assembling the Whoopie Pies
- Pick up a chocolate cookie. Using a table knife, spread the bottom of the cookie liberally with icing. Look for a cookie of similar size and shape and press the 2 cookies together.
- Repeat the process until completed, trying as best you can to match cookies of similar size and shape together until all the whoopie pies have been iced and fitted with a second, similar half.
- Now, step back and admire your handywork. Because, once you announce these beauties are ready to eat, they aren't going to last long!
Notes
Serving suggestions.
As soon as these are iced, these whoopie pies are ready to eat! Grab a cup of coffee or pour a tall glass of milk and find a quiet spot where you can savor every last bite of these delicious treats.
Whoopie pies are excellent to use in packed school lunches or take along snacks for outings such as going to the pool or the park. They, also, make great mid-day or after school snacks and they are perfect served up for dessert, as well!
Storage
Whoopie pies can be stored in an airtight container at room temperature. They, also, be individually wrapped in plastic. This is a convenient option if you plan to eat them on the go, such as putting them in a packed lunch. When left at room temperature, whoopie pies will, typically, stay good for about 5-7 days.
Whoopie Pies freeze and thaw beautifully. Just be sure to, either wrap them individually in plastic, or put them in an airtight container!
Hannah
These turned out perfectly! 🥰 Thanks!
Sondra
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