Peanut Butter Whoopie Pies

star rating (6) rate this recipe »
whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 8

Recipe photo

Peanut Butter Whoopie Pies

star rating (6) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 8
Published: 01/01/2010



  • 2 1/4 cups King Arthur whole wheat flour, White Wheat or Traditional
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, soft
  • 1/2 cup brown sugar
  • 3/4 cup peanut butter, crunchy or smooth, your choice
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1 cup chocolate chips, optional


  • 1/3 cup Dutch-process cocoa, sifted
  • 1/2 cup semisweet chocolate chips
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup vegetable shortening
  • 4 cups sifted glazing sugar OR confectioners' sugar, sifted

Tips from our bakers

  • For a "Fluffernutter" whoopie pie, use Marshmallow Fluff for the whoopie pie's filling.
  • To make a smaller version, use a tablespoon scoop to portion out the cookie batter. This recipe will make 18 smaller whoopie pies.
  • You're likely to have extra filling when you make this recipe; the cookies need about 2/3 of the filling recipe.


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1. For the cookies: Preheat the oven to 375°F. Lightly grease two baking sheets, or line them with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside. In a large mixing bowl, cream together the the butter, brown sugar, and peanut butter. Beat in the vanilla.

3. Add the eggs one at a time, scraping the sides and bottom of the mixing bowl to make sure everything is evenly mixed.

4. Add one third of the dry ingredients, and mix until moistened. Add half of the buttermilk, and mix until combined. Scrape the sides and bottom of the mixing bowl, then add the remaining flour mixture and remaining buttermilk. Scrape the bowl again during this process; the peanut butter tends to stick to the bottom.

5. When the batter is evenly mixed, stir in the chocolate chips, if using. Scoop by the quarter cup for large pies onto the prepared baking sheets, leaving 1 1/2 inches between each scoop.

6. Bake for 12 to 14 minutes, until the tops spring back when lightly touched, and a skewer inserted in the center comes out clean. Remove from the oven and cool completely on a rack before filling.

1. For the filling: Place the cocoa, chips, and salt in a medium bowl.

2. Bring the heavy cream to a simmer, either in the microwave or in a small pan on the stove, and pour it over the chocolate.

3. Stir until the mixture is smooth, add the vanilla, and set aside to cool to room temperature.

4. In a large mixing bowl, cream together the butter and shortening with half of the confectioners' sugar until fluffy.

5. The mixture will go through a crumbly stage, where it doesn't seem it will come together. That's OK; just keep beating.

6. Once the mixture becomes smooth, add half of the cooled chocolate mixture, and beat until it's incorporated.

7. Be sure to scrape the bowl: you can see why.

8. Add the remaining chocolate and confectioners' sugar, and beat until you have a fluffy, spreadable mixture.

9. Add another tablespoon or two of cream if necessary, to adjust the consistency of the filling.

To assemble: Scoop and spread 2 tablespoons of filling onto the bottom of one of the cookies. Place another cookie, bottom toward the filling, to make the whoopie pie.

Nutrition information

Serving Size: 1 large pie, 187g Servings Per Batch: 8 Amount Per Serving: Calories: 673 Calories from Fat: 396 Total Fat: 45 Saturated Fat: 18g Trans Fat: 1g Cholesterol: 110mg Sodium: 494mg Total Carbohydrate: 58g Dietary Fiber: 7g Sugars: 30g Protein: 15g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 04/02/2013
  • Katie from New Jersey
  • This is a fantastic recipe and was hit on Easter. A couple things - definitely make cookies by the tablespoon size. It's a huge pie with the filling - smaller cookies were easier for people to take a whole one and own it! Also - in the filling. I substituted coconut oil for the shortening in an attempt to mitigate all of the sugar. Definitely include the chocolate chips in the cookie.
  • star rating 03/28/2011
  • celiaceliaCELIA1 from KAF Community
  • This recipe is five stars because it came out EXACTLY as described! It is an old-fashioned, hands-on prep( which I found enjoyable).I used KA All-purpose flour,the Madagascar bourbon vanilla,and smooth 100% peanut butter along with the other standard ingredients in accurate measure.I recently acquired an oven thermometer and made adjustments to keep the oven a consistent 400'f. What a wonderful take on the traditional Whoopie pies!The eyebrows raised,the mouths opened & they vanished..... I slowed down the consumption by cutting them in half rather than face jealousy & disappointment! Fun,fun recipe a real keeper ......thank you..KAF
  • star rating 11/22/2010
  • Zaythar from KAF Community
  • I disagree with the previous poster. These turned out perfectly and were just the right amount of sweetness. I used a strawberry buttercream filling to make PB&J Whoopie Pies. I think anymore sugar would have competed with the filling and made the "pies" too sweet. The were terrific and the feedback I received was they really did taste like peanut butter and jelly.
  • star rating 11/07/2010
  • Joan from Indiana
  • These are awful, the cookie part isn't sweet enough. I questioned whether 1/2 c brown sugar was enough, but followed the recipe anyway since it came from KA. I wish I hadn't. Filling is good, though.
    We're sorry to hear that you didn't care for these whoopie pies. The filling is quite sweet, so the pies themselves are meant to be a little less sweet so as not to overpower the palate. We do hope you'll try another of our versions for whoopies. MJR @ KAF
  • star rating 11/28/2009
  • from
  • Simply excellent. I wish I had known it needed 2/3 of the filling. Also, I found the cake/cookie rather flat in contrast to the images displayed despite following the directions in Baker's Catalogue. My 3 year old stole mine out of my hand after finishing his own!

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