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peanut butter whoopie pies stacked around a board with a jar of milk in the background.

Peanut Butter Whoopie Pies Recipe with Peanut Butter Filling

Traditional soft and chewy peanut butter cookies filled with a creamy peanut butter filling are perfect with a glass of cold milk or a cup of hot coffee. A peanut butter lover's dream whoopie pie!
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Prep Time 25 minutes
Cook Time 10 minutes
baking in batches 10 minutes
Total Time 45 minutes
Course Cookies, Dessert
Cuisine American, Amish
Servings 26 whoopie pies
Calories 340 kcal

Ingredients
  

Peanut Butter Cookies:

  • 1/2 cup softened butter (1 stick)
  • 1/2 cup Crisco shortening
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Peanut Butter Filling:

  • 1/2 cup softened butter
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 1/2 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.
    1/2 cup softened butter, 1/2 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 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 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.
    1/2 cup softened butter, 1/2 cup creamy peanut butter
  • Add vanilla, salt, and powdered sugar. Mix and add cream to the desired consistency.
    1 teaspoon vanilla, 1/2 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.

Notes

If peanut butter frosting on peanut butter cookies is too much peanut butter for you, feel free to fill the cookies with a different frosting flavor. Chocolate frosting with peanut butter cookies would be great.
This recipe makes 26 small (1-Tbsp. scoop size) whoopie pies.
*Nutrition is approximate.

Nutrition

Serving: 1whoopie pieCalories: 340kcalCarbohydrates: 38gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 35mgSodium: 303mgPotassium: 118mgFiber: 1gSugar: 27gVitamin A: 264IUVitamin C: 0.01mgCalcium: 22mgIron: 1mg
Keyword Peanut butter cookie whoopie pies, Peanut butter filling for whoopie pies, Peanut butter whoopie pies
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