Chocolate Peanut Butter Whoopie Pies Recipes

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PEANUT BUTTER WHOOPIE PIES



Peanut Butter Whoopie Pies image

Provided by Food Network Kitchen

Categories     dessert

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Fold 3/4 cup marshmallow creme into 3/4 cup crunchy peanut butter until marbled. Sandwich between soft chocolate cookies.

REESE'S® PEANUT BUTTER CHOCOLATE WHOOPIE PIES



Reese's® Peanut Butter Chocolate Whoopie Pies image

These taste bud-pleasing cookies are made with Betty Crocker Reese's Premium peanut butter and chocolate cupcakes and a creamy peanut butter and cream cheese filling.

Provided by By Heather Baird

Categories     Dessert

Time 1h15m

Yield 16

Number Of Ingredients 7

1 box Betty Crocker™ Reese's Premium peanut butter and chocolate cupcake mix
1/4 cup water
1/4 cup vegetable oil
2 eggs
1 package (8 oz) cream cheese, softened, cut into pieces
1/4 cup unsalted butter
Chocolate sprinkles, if desired

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone nonstick baking mats.
  • In large bowl, beat contents of chocolate cupcake packet, the water, oil and eggs with electric mixer on medium speed until well combined. Spoon batter in disposable plastic piping bag provided in box. Cut off tip of bag with scissors to make 1 1/2- to 2-inch opening. Pipe mixture into 2-inch rounds on cookie sheets.
  • Bake 8 to 9 minutes or until cakes are fragrant and puffed with rounded tops. Remove cakes from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, in large bowl, beat contents of peanut butter filling packet, the cream cheese and butter on medium-high speed until thoroughly combined.
  • Spoon about 2 tablespoons filling onto 1 cooled cake; top with another same-size cake. Roll edges in chocolate sprinkles. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING



Chocolate Whoopie Pies with Vanilla Buttercream Filling image

Buttermilk gives the chocolate cookies a subtle tanginess that offsets the rich buttercream filling beautifully. Martha made this recipe on episode 708 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16 whoopie pies

Number Of Ingredients 14

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3 to 4 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon pure vanilla extract

Steps:

  • Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
  • Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
  • Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
  • Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.

CHOCOLATE-PEANUT BUTTER WHOOPIE PIES



Chocolate-Peanut Butter Whoopie Pies image

Make and share this Chocolate-Peanut Butter Whoopie Pies recipe from Food.com.

Provided by Mamas Slop

Categories     Drop Cookies

Time 59m

Yield 30 Cookies, 30 serving(s)

Number Of Ingredients 16

1 (12 ounce) package miniature semisweet chocolate chips
2 tablespoons milk
3/4 cup butter, softened
1/4 cup creamy peanut butter
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/2 cup milk
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
3 cups all-purpose flour
1 cup butter, softened
1 cup creamy peanut butter
1 cup marshmallow creme
2 cups powdered sugar

Steps:

  • 1. Preheat oven to 350 degrees F. Set aside 1/4 cup chocolate pieces to sprinkle on cookies. In microwave-safe bowl combine 1 cup of the chocolate pieces and 2 tablespoons milk. Microwave on 50 percent power (medium) 1 minute or until melted; stir once. Set aside.
  • 2. In bowl beat butter and peanut butter with electric mixer until combine. Add sugar, soda, baking powder, and 1/2 teaspoon salt; beat to combine. Add eggs, 1/2 cup milk, vanilla, and melted chocolate; beat until combined. Beat in cocoa powder and flour until combined. Stir in remaining chocolate pieces. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with reserved chocolate. Bake 9 minutes or until tops are set. Cool on sheets 1 minute. Transfer to wire racks; cool completely. To assemble, spread flat sides of half the cookies with Filling; top with remaining cookies.
  • 3. Filling: In bowl beat 1 cup softened butter, 1 cup creamy peanut butter, 1 cup marshmallow creme, and 2 cups powdered sugar with electric mixer until combined. If needed, beat in 2 tablespoons milk until spreading consistency. Makes 30 servings.

Nutrition Facts : Calories 365, Fat 20.5, SaturatedFat 10.3, Cholesterol 41.6, Sodium 213.3, Carbohydrate 44.1, Fiber 2.1, Sugar 28.7, Protein 5.5

PEANUT BUTTER WHOOPIE PIES



Peanut Butter Whoopie Pies image

Our mini whoopie piesget an extra boost froma rich peanut-butter-flavored filling and a swirl of melted chocolate on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 18 Cookie Sandwiches

Number Of Ingredients 13

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
4 tablespoons unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
Peanut Butter Buttercream
2 ounces bittersweet chocolate, finely chopped

Steps:

  • Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.
  • Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.
  • Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies in the upper and lower thirds of oven, 10 minutes; switch the positions of the baking sheets, and rotate each one. Continue baking until the cookies spring back to the touch, 2 to 4 minutes more.
  • Remove from oven; let cookies cool on baking sheets, 10 minutes.Transfer with a metal spatula to a wire rack; let cool completely. Meanwhile, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter.
  • Spread 1 scant tablespoon buttercream on flat sides of half the cookies.Top each with one of the remaining cookies, flat side down, and gently press together. Transfer pies to a tray.
  • Melt half the chocolate in a saucepan over low heat, stirring until smooth. Remove from heat; add remaining chocolate, and stir until melted and smooth. Transfer to a pastry bag fitted with a plain round tip (Ateco #2 or #3) or a small parchment cone. Pipe chocolate in a spiral pattern on top of each pie. Let chocolate set before serving, about 1 hour.

CHOCOLATE PEANUT BUTTER WHOOPIE PIES



Chocolate Peanut Butter Whoopie Pies image

Make and share this Chocolate Peanut Butter Whoopie Pies recipe from Food.com.

Provided by Abbs lt3

Categories     Dessert

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 16

3/4 cup unsalted butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
6 ounces cream cheese
1/2 cup creamy peanut butter
2 tablespoons unsalted butter
1 teaspoon vanilla extract
salt
4 1/2 cups confectioners' sugar, sifted
2 tablespoons milk

Steps:

  • Preheat oven to 350ºF. Coat two baking sheets with cooking spray or line with parchment paper and set aside.
  • In a large mixing bowl, use an electric mixer on medium spped to mix butter and sugar until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Mix in vanilla extract.
  • In a separate bowl, stir together flour, cocoa powder, baking soda, and salt. Add half the flour mixture to mixing bowl and mix on medium speed until combined. Add half the buttermilk and mix again on medium until smooth. Repeat with remaining flour and buttermilk, and mix until smooth. Batter will be thick and slightly springy.
  • Drop 2-tbsp portions of batter onto prepared baking sheets, leaving 2 inches between each portion to allow for spreading. Bake for 11-13 minutes, until puffed and set but still soft when touched lightly with finertips. Let cakes cool for 3 minutes on baking sheets before transferring them to wire racks to finish cooling, about 15-20 minutes. Repeat with remaining batter.
  • Prepare filling while cakes are baking and cooling. In a large mixing bowl, use an electric mixer on medium speed to mix cream cheese, peanut butter, butter, vanilla, and salt until creamy. Add half the confectioner's sugar; mix on low at first to combine, then on high until smooth. Add remaining confectioner's sugar and milk and blend on low, then on medium until light and fluffy, about 3-4 minutes.
  • Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly among cakes. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store at room temp for up to two days or in the freezer for up to two months.

Nutrition Facts : Calories 374.3, Fat 15.6, SaturatedFat 8.2, Cholesterol 52.8, Sodium 268.2, Carbohydrate 55.3, Fiber 1.9, Sugar 38.1, Protein 6.1

STEF'S WHOOPIE PIES WITH PEANUT BUTTER FROSTING



Stef's Whoopie Pies with Peanut Butter Frosting image

Not like other whoopie pies, these cake cookies are even more chocolaty and cakey!

Provided by Stefanie Sierk

Categories     Desserts     Cookies     Whoopie Pie Recipes

Yield 6

Number Of Ingredients 12

2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ cup hot water
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup white sugar
1 cup butter
1 egg
1 tablespoon butter
1 ¾ cups confectioners' sugar
¼ cup peanut butter
½ cup milk

Steps:

  • Cream together 1 cup of the butter or margarine and the egg. Add 1 cup white sugar, vanilla and hot water. Stir in the flour, cocoa, and baking soda and mix well.
  • Drop from a teaspoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sandwich cookies together with Peanut Butter Frosting.
  • To Make Peanut Butter Frosting: Blend 1 tablespoon butter and peanut butter. Stir in confectioners' sugar and add enough milk to make frosting soft enough to spread. Spread between the flat sides of two cookies and sandwich together.

Nutrition Facts : Calories 810.9 calories, Carbohydrate 107.1 g, Cholesterol 119.5 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.5 g, SaturatedFat 23.1 g, Sodium 513.2 mg, Sugar 69.9 g

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