Best Peanut Butter Whoopie Pies Recipes

STEF'S WHOOPIE PIES WITH PEANUT BUTTER FROSTING

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.

CHOCOLATE-PEANUT BUTTER WHOOPIE PIES

Steps:

• For the cakes: Preheat the oven to 350 degrees F, or 325 degrees F on the convection setting. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and beat to combine. Beat in the flour mixture in three additions, alternating with additions of the buttermilk, starting and ending with flour mixture.
• Scoop the batter by 1/4-cupfuls onto three parchment-lined rimmed baking sheets, at least 3 inches apart. With the back of a cookie scoop or a spoon, shape the scoops of batter into neat circles. Bake until the cakes spring back when gently pressed in the center, 15 to 18 minutes. Slip the parchment with the cakes still on it onto cooling racks. Let the cakes cool completely on the parchment.
• For the filling: In a medium bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low until smooth. Chill the filling for 15 minutes.
• Carefully lift the cakes off of the parchment. Spread about 3 tablespoons of filling on a flat side of half of the cakes. Top with the remaining cakes, flat-side down.

PEANUT BUTTER WHOOPIE PIES

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.

PEANUT BUTTER WHOOPIE PIES

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

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.

PEANUT BUTTER WHOOPIE PIES

Steps:

• 1.HEAT oven to 350 degrees F. Line cookie sheets with parchment paper.
• 2.COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
• 3.BAKE 8 to 10 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
• 4.BEAT frosting and peanut butter in medium bowl with electric mixer on medium speed until light and fluffy. Add milk, beating until smooth. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.
• 5.Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.

REESE'S® PEANUT BUTTER CHOCOLATE WHOOPIE PIES

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.