Can I use margarine instead of butter?

Butter provides a richer flavor and better texture than margarine, but if you need a substitute, choose a high-quality margarine with a high-fat content.

Can I use all granulated sugar or all brown sugar?

While you can, using a combination of both granulated and brown sugar results in the best flavor and texture. Brown sugar adds a subtle molasses flavor and helps keep the cookies moist.

Can I make the cookies ahead of time?

Yes, you can bake the cookies ahead of time and store them in an airtight container at room temperature for up to 2 days. Prepare the filling just before assembling the whoopie pies for the best results.

How to Make Peanut Butter Whoopie Pies

Description

Soft, cakey peanut butter cookies sandwiching a creamy, dreamy filling – a nostalgic treat you’ll love.

Ingredients

Scale

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1/2 cup peanut butter (creamy or chunky)
1 cup unsalted butter, softened (for filling)
3 cups powdered sugar (for filling)
1 cup peanut butter (for filling)
1/4 cup milk (for filling)
1 teaspoon vanilla extract (for filling)

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Instructions

Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
Whisk together flour, baking soda, and salt in a medium bowl.
Cream butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Add 1/2 cup peanut butter and beat until well combined.
Gradually add dry ingredients alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined.
Drop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart.
Bake for 8-10 minutes until edges are golden and tops spring back when touched.
Cool on sheets for a few minutes, then transfer to a wire rack to cool completely.
For the filling: Cream together 1 cup butter and 1 cup peanut butter until smooth.
Beat in powdered sugar one cup at a time, alternating with milk. Stir in vanilla extract.
Spread filling on flat side of one cookie and sandwich with another cookie.
Optional: Chill in the refrigerator for 30 minutes before serving.

Notes

Add mini chocolate chips for extra fun. Store in an airtight container for 2-3 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 whoopie pie
Calories: 480
Sugar: 35g
Sodium: 220mg
Fat: 29g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg