This classic Amish recipe for Peanut Butter Whoopie Pies uses simple ingredients to make the most delicious peanut butter cookies filled with a luscious peanut butter frosting.
Imagine soft and chewy peanut butter cookies hugging a creamy peanut butter frosting inside - it's like a flavor explosion in every bite! Whether you're a peanut butter fanatic or simply love a delicious homemade treat, these whoopie pies are perfect for any occasion. They're so yummy, you won't be able to resist!
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What Are Whoopie Pies?
Whoopie pies, also known as Gobs, are simply two cookies with frosting sandwiched between them. Popular in Amish country, they come in many different flavors. Some favorites are chocolate whoopie pies, oatmeal whoopie pies, pumpkin, and molasses whoopies.
Ingredients
For the Peanut Butter Cookies:
- Butter adds richness and flavor. Softened butter incorporates air into the dough, contributing to the cookies' texture. (I use salted butter in everything.)
- Crisco shortening provides moisture and helps create a tender texture in the cookies. It also adds structure and stability to the dough. (If desired, substitute the butter and shortening with butter-flavored Crisco.)
- Sugar sweetens the cookies and helps with browning and caramelization during baking. Both white sugar and brown sugar are used, with brown sugar adding a hint of molasses flavor and moisture.
- Creamy peanut butter infuses the cookies with a rich peanut flavor and adds moisture. It also contributes to the soft texture. (I recommend using a quality brand.)
- Eggs act as binders, helping to hold the dough together. They also add moisture and structure.
- Vanilla extract enhances the flavor, adding depth and aroma.
- All-purpose flour provides structure to the cookies. It contains proteins that form gluten when mixed with liquid, giving the cookies a chewy texture.
- Baking soda acts as a leavening agent, helping the cookies rise and become light and airy.
- Salt enhances the flavor.
These ingredients work together to create the most delicious, soft, and chewy peanut butter cookies.
For the Peanut Butter Filling:
- Butter adds richness and flavor to the filling.
- Creamy peanut butter adds a creamy texture and intense peanut flavor.
- Vanilla enhances the flavor of the filling, adding depth and aroma.
- Salt balances the sweetness and enhances the overall flavor.
- Heavy cream or milk adds moisture and helps achieve a smooth consistency.
- Powdered sugar sweetens the filling and thickens it to the desired consistency. It also provides structure and stability, allowing the filling to hold its shape between the cookies.
Step by Step Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Wet Ingredients:
- In a large mixing bowl, beat together butter, shortening, sugar, brown sugar, and peanut butter until creamy.
- Add Eggs and Vanilla:
- Add eggs and vanilla extract to the mixture and mix well.
- Prepare the Dry Ingredients:
- In a separate bowl, mix together flour, baking soda, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture and mix until well combined.
- Scoop and Bake:
- Scoop the dough onto greased or parchment-lined cookie sheets using a tablespoon scoop or whatever size you like.
- Bake for approximately 9-10 minutes or until the edges are very lightly browned.
- Cool the Cookies:
- Let the cookies rest on the tray for a minute, then transfer them to a wire rack to cool completely.
Whoopie Pie Filling
- Prepare the Filling:
- In a mixing bowl, beat together butter and peanut butter until creamy.
- Add Vanilla, Salt, and Sugar:
- Add vanilla extract, salt, and powdered sugar to the mixture and mix well.
- Adjust Consistency:
- Add heavy cream or milk and mix. The amount can be adjusted to get the desired consistency.
- Scrape the sides of the bowl and mix on high speed for a minute or two.
Assemble the Whoopie Pies
- Fill the Cookies:
- Pipe or scoop the filling between two cooled cookies.
- Wrap and Store:
- Wrap each whoopie pie individually with plastic wrap and store them in an airtight container for up to 5 days.
- For longer storage, freeze the whoopie pies. Thaw and enjoy when ready!
Peanut Butter Cookie Whoopie Pies
This recipe for Amish peanut butter cookies is similar to my traditional peanut butter cookie recipe. They are equally delightful!
However, when you add a homemade creamy peanut butter filling to make whoopie pies, it takes these simple cookies to a whole new level. They become a classic treat that'll have everyone exclaiming!
I hope you enjoy these Peanut Butter Whoopie Pies with Peanut Butter Filling. If adding peanut butter filling to peanut butter cookies is too much peanut butter for ya, feel free to fill them with a different kind of frosting such as the traditional Amish vanilla whoopie pie frosting. Peanut Butter Whoopies with chocolate frosting would be amazing as well!
More Amish Recipes with Peanut Butter
If you try this Amish recipe for Peanut Butter Whoopie Pies, I'd love it if you left a comment and star rating below. Thank you!
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📖 Recipe Card
Peanut Butter Whoopie Pies Recipe with Peanut Butter Filling
Ingredients
Peanut Butter Cookies:
- ½ cup softened butter (1 stick)
- ½ cup Crisco shortening
- 1 cup sugar
- 1 cup brown sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
Peanut Butter Filling:
- ½ cup softened butter
- ½ cup creamy peanut butter
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2 cups powdered sugar
- approx. 3 tablespoons heavy cream or milk
Instructions
Cookies:
- Preheat the oven to 350℉.
- In a large mixing bowl, beat butter, shortening, sugars, and peanut butter until nice and creamy.½ cup softened butter, ½ cup Crisco shortening, 1 cup sugar, 1 cup brown sugar, 1 cup creamy peanut butter
- Add the eggs and vanilla and mix well.2 large eggs, 1 teaspoon vanilla extract
- Mix the dry ingredients in a separate bowl, add them to the batter, and mix to combine.2 ½ cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt
- Scoop the dough onto greased or parchment-lined cookie sheets and bake for approximately 9-10 minutes or until edges are very lightly browned. (I use a 1-Tbsp. scoop to make small whoopie pies.)
- Let the cookies rest on the tray for a minute and remove to a wire rack to cool.
- Pipe or scoop frosting between two cookies.
- Wrap individually with plastic wrap and store in an airtight container for up to 5 days. Freeze whoopie pies for longer storage. Thaw and enjoy!
Filling:
- Beat butter and peanut butter until creamy.½ cup softened butter, ½ cup creamy peanut butter
- Add vanilla, salt, and powdered sugar. Mix and add cream to the desired consistency.1 teaspoon vanilla, ½ teaspoon salt, 2 cups powdered sugar, approx. 3 tablespoons heavy cream or milk
- Scrape the sides of the bowl and mix on high speed for a minute or two. Pipe or scoop the filling between two cookies.
Anna
Love these!