Chocolate Peanut Butter Whoopie Pies Recipe

How to Make Chocolate Peanut Butter Whoopie Pies

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Set aside 1/4 cup of chocolate chips for sprinkling.
3. In a microwave-safe bowl, combine 1 cup (6 oz) semi-sweet chocolate chips and 2 tablespoons milk. Microwave on 50% power for 1 minute, or until melted, stirring once.
4. Set aside the melted chocolate.
5. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup creamy peanut butter using an electric mixer until light and fluffy.
6. Add 1 3/4 cups granulated sugar, 1 teaspoon baking soda, 2 teaspoons baking powder, and 1/2 teaspoon salt. Beat until combined.
7. Add 2 large eggs, 1/2 cup milk, 1 teaspoon vanilla extract, and the melted chocolate. Beat until well combined.
8. In a separate bowl, whisk together 1 cup unsweetened cocoa powder and 2 1/2 cups all-purpose flour.
9. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
10. Stir in the remaining 1/4 cup chocolate chips.
11. Drop by rounded tablespoons (about 2 inches apart) onto the prepared baking sheets.
12. Sprinkle with the reserved chocolate chips.
13. Bake for 9-11 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
14. Let cool on the baking sheets for 1 minute before transferring to wire racks to cool completely.
15. While the cakes are cooling, prepare the filling:
16. In a medium bowl, beat 1 cup (2 sticks) softened unsalted butter, 1 cup creamy peanut butter, 1 cup marshmallow creme, and 2 cups powdered sugar with an electric mixer until smooth and creamy.
17. Add 2 tablespoons of milk, if needed, to reach desired consistency.
18. Once the cakes are completely cool, spread a generous amount of filling onto the flat side of half of the cookies.
19. Top with the remaining cookies to create the Whoopie Pies.
20. Enjoy!