Peanut Butter Whoopie Pies




The origins of Whoopie Pies is largely unknown, although there is some thought that they were first created in Pennsylvania out of leftover cake batter.  Whatever their origins, Whoopie Pies are a unique and delicious cookie.  There are legions of “die-hard” Whoopie Pie fans throughout the country, including myself!  Most Whoopie Pies are filled with a rather sweet, sticky cream filling.  I personally prefer a filling that’s a little less sweet.  For that reason, my absolute favorite are my Carrot Cake Whoopie Pies, filled with tangy cream cheese frosting. 


However, Peanut Butter Whoopie Pies created by Martha Stewart, combine that unbeatable combination of peanut butter and chocolate.  Tip:  I have found that the key to getting a uniform cookie is to use an ice cream scoop.  You’re better able to control the shape of the batter before baking and that results in a more uniform cookie.  Makes it much easier when you are putting the Whoopie Pies together and your cookies will look like they came from the kitchen of a professional baker.    


Yield:  3 dozen





3½ cup all-purpose flour

1½ cups unsweetened cocoa powder

1 tablespoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 sticks (1 cup) unsalted butter, room temperature

2 cups granulated sugar

2 large eggs

2 cup buttermilk

2 teaspoons pure vanilla extract



1-1/3 cups natural, creamy peanut butter

1 cup (2 sticks) unsalted butter, room temperature

1 ½ cups confectioner’s sugar




Cookies: Preheat oven to 400 degrees F.  Line two rimmed baking sheets with Silpats or with parchment paper.  Sift together flour, cocoa, baking soda, baking powder and salt.  With an electric mixer, beat butter and sugar on medium speed until light and fluffy.  Add eggs, buttermilk and vanilla.  Beat until well combined on low speed, add the dry ingredients, mix until combined.


Drop 1-½ tablespoons of batter onto prepared baking sheets spacing 2” apart.  For uniform cookies, use a small ice cream scoop.  Bake until set, about 8 minutes, rotating halfway through.  Remove from oven and cool completely on wire rack. 


Filling:  With an electric mixer, beat the peanut butter and butter together on high speed until smooth.  Reduce the speed to low and add the confectioner’s sugar, mix well.  Raise the speed to high and mix until fluffy, about 5 minutes.


Assembly:  Spread 1 heaping tablespoon of filling on the flat side of one cookie.  Sandwich together with another cookie.  Repeat with remaining cookies.  Cookies can be refrigerated in single layers in airtight containers up to 3 days.  Bring to room temperature before serving. 


Source:  Martha Stewart – Martha Stewart’s Cookies –  2008