Peanut Butter Whoopie Pies


  • 3 1/2 c. flour
  • 1 1/2 c. unsweetened cocoa powder
  • 1 T. Baking soda
  • 1 t. baking powder
  • 1 t. salt
  • 2 sticks unsalted butter, room temp.
  • 2 c. sugar
  • 2 large eggs
  • 2 c. buttermilk, room temp.
  • 2 t. vanilla extract

For the filling:

  • 1 1/3 c. peanut butter
  • 1 c. unsalted butter, room temp.
  • 1 1/2 c. confectioner's sugar
  • Coarse salt (optional)



  1. Preheat oven to 400 degrees. Line pans with silpats.
  2. Sift together flour, cocoa powder, baking soda, baking powder and salt.
  3. Beat butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat well until combined.
  4. On low speed, slowly add dry ingredients; mix until combined.
  5. Drop 1 1/2 tablespoons of batter onto the prepared baking sheets, spacing 2 inches apart. Bake until set, about 8 minutes. Cool completely on wire racks.
  6. Make filling: Beat peanut butter and butter on high speed until smooth. Reduce the speed to low. Add confectioner's sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.
  7. Assemble cookies: 1 or 2 tablespoons of filling on one Whoopie pie and place other side on top.
  8. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.


Recipe courtesy: Gretchen LeFever