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Chocolate Peanut Butter Whoopie Pies

Soft chocolate cookies sandwiched with creamy peanut butter filling and chocolate ganache, dusted with powdered sugar for an indulgent treat.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 whoopie pies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.75 cup buttermilk
Peanut Butter Filling
  • 0.5 cup unsalted butter softened
  • 1 cup creamy peanut butter
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream or milk
Chocolate Ganache
  • 0.5 cup semi-sweet chocolate chips
  • 0.25 cup heavy cream
For Dusting
  • powdered sugar

Equipment

  • Mixing bowls
  • Baking sheets
  • Wire rack
  • Hand mixer or stand mixer
  • Cookie scoop

Method
 

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream softened butter with brown sugar for 3 minutes until light and fluffy.
  4. Add egg and vanilla extract, beating until fully incorporated.
  5. Alternate adding dry ingredients and buttermilk to butter mixture, beginning and ending with dry ingredients.
  6. Drop rounded tablespoons of batter onto prepared baking sheets, spacing 2 inches apart.
  7. Bake 12-15 minutes until cookies are set and spring back when touched. Cool on wire racks completely.
  8. Beat softened butter until creamy, add peanut butter and mix until smooth.
  9. Gradually add powdered sugar, then vanilla and cream until spreadable consistency is reached.
  10. Heat heavy cream until simmering, pour over chocolate chips, let sit 2 minutes, then whisk until smooth.
  11. Spread peanut butter filling on flat side of half the cookies, add ganache layer on top.
  12. Top with remaining cookies and dust with powdered sugar before serving.

Notes

Store in airtight container at room temperature for up to 3 days or refrigerate for 5 days. Can be frozen for up to 2 months. For variations, add espresso powder to cookies or mini chocolate chips to filling.