Homemade Chocolate Peanut Butter Whoopie Pies: An Irresistible Dessert Recipe
Prepare to fall in love with these incredible **Chocolate Peanut Butter Whoopie Pies**! Imagine the iconic flavor combination of a Reese’s Peanut Butter Cup, but elevated to a delightful, soft cookie sandwich. This recipe delivers just that: tender, thick peanut butter cookies generously filled with a luscious, silky smooth chocolate ganache. Each bite is a harmonious blend of salty-sweet peanut butter and rich, decadent chocolate, creating a dessert that’s truly unforgettable. While these peanut butter cookies are undeniably delicious on their own, the addition of a homemade chocolate ganache transforms them into an extraordinary treat. Best of all, both components are surprisingly straightforward to prepare, making this a perfect baking project for any skill level.
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What You Need to Make These Decadent Whoopie Pies
Crafting these delectable Chocolate Peanut Butter Whoopie Pies requires a few common pantry staples and standard baking tools. Gathering everything before you begin will ensure a smooth and enjoyable baking process. Quality ingredients are key to the best flavor and texture, so opt for good quality chocolate and creamy peanut butter for an exceptional result.
Ingredients:
- All-purpose flour
- Baking soda
- Cinnamon (adds a warm depth to the peanut butter cookies)
- Salt (enhances all flavors, especially chocolate and peanut butter)
- Light brown sugar (for moisture and chewiness)
- Granulated sugar (for crispness and sweetness)
- Unsalted butter (at room temperature for proper creaming)
- Egg (at room temperature for better emulsion)
- Vanilla extract (a must-have flavor enhancer)
- Creamy peanut butter (choose a good quality, standard brand for best consistency)
- Heavy whipping cream (for a rich, smooth ganache)
- Chocolate chips (or chopped chocolate bar, at least 60% cacao for best ganache)
Equipment:
- Baking sheet(s) (parchment paper recommended for easy release)
- Cookie scoop (for uniform cookie sizes, crucial for whoopie pies)
- Mixing bowls (at least two: one for dry, one for wet ingredients)
- Measuring spoons
- Scale/measuring cups (a scale is highly recommended for accurate flour and sugar measurements)
- Whisk (for combining dry ingredients)
- Spatula (for scraping down bowls and mixing ganache)
- Hand mixer or stand mixer with paddle attachment (for creaming butter and sugars effectively)
- Piping bag (with a round tip optional, but very helpful for neat ganache application)
If you like these, you’ll love my Almond Butter Blossom cookies!
Step by Step Instructions for Perfectly Pillowy Whoopie Pies
Follow these detailed steps to create your own batch of delightful Chocolate Peanut Butter Whoopie Pies. Precision and patience are your best friends in baking, especially when aiming for that perfect whoopie pie texture.
Crafting the Soft Peanut Butter Cookies
STEP ONE (Picture 1 below) – Mix together the dry ingredients.
In a medium bowl, thoroughly whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Whisking ensures that the leavening agents and spices are evenly distributed throughout the flour, preventing pockets of unmixed ingredients and promoting a uniform rise and flavor in your cookies. Set this mixture aside.
STEP TWO (Picture 2 below) – Combine the wet ingredients & gently add the dry ones.
In a large mixing bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and both sugars (light brown and granulated) until the mixture is light, fluffy, and noticeably pale in color. This process usually takes about 2 minutes on medium speed and incorporates air, which contributes to the cookies’ soft texture. Remember to scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated. Next, add the creamy peanut butter, the room temperature egg, and vanilla extract, mixing well after each addition until everything is smoothly combined. Finally, gently stir in the reserved dry ingredients until just combined, ensuring no flour streaks are visible. Be careful not to overmix, as this can lead to tough cookies.
STEP THREE (Pictures 3-4 below) – Roll & bake for golden perfection.
Using a medium-sized cookie scoop (approximately 2 tablespoons per scoop), portion out the dough. Roll each scoop into a neat, smooth ball between your palms. This helps them bake evenly and look uniform, which is important for matching whoopie pie halves. Place these dough balls onto your prepared baking sheets, spaced about 2 inches apart to allow for spreading. Bake the cookies in a preheated oven until their edges turn a light tan and small, subtle cracks begin to form on their surfaces. This indicates they are perfectly baked – soft and chewy without being dry. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Ensure they are fully cooled before assembly to prevent the ganache from melting.
Luxurious Chocolate Ganache & Whoopie Pie Assembly
STEP FOUR (Picture 1 below) – Prepare the silky chocolate ganache.
Begin by placing your good quality chocolate (chips, chunks, or finely chopped bar) into a heatproof bowl, spreading it out evenly. Heat the heavy whipping cream gently either in the microwave or on the stovetop over medium-low heat, stirring frequently to ensure even heating. It’s crucial to bring the cream to a boil, but immediately remove it from the heat once it starts bubbling to prevent scorching. Pour the hot cream directly over the chocolate, making sure all the chocolate is completely submerged. Immediately place a lid or plate on top of the bowl to trap the heat and allow the residual warmth of the cream to melt the chocolate for 5 minutes. After 5 minutes, remove the lid and gently stir the mixture with a spatula, starting from the center and working your way outwards, until it transforms into a creamy, smooth, and homogenous ganache. For the best piping consistency, the ganache needs to cool and thicken significantly. I recommend making this component before you even start the cookie dough, as it requires ample cooling time. If you’re in a hurry, you can place it in the refrigerator, stirring every 10-15 minutes to prevent it from setting too hard on the edges.
STEP FIVE (Picture 2 below) – Assemble your perfect whoopie pies.
Once the ganache has cooled to a thick, pipeable consistency (it should hold its shape but still be pliable), transfer it into a piping bag. If you have a medium round tip, attach it; otherwise, simply snip off about a ½-inch corner from a sturdy plastic bag. Now, it’s time to assemble! Carefully match your baked peanut butter cookies into pairs of similar size. Take one cookie half and pipe a generous swirl of the chocolate ganache onto its flat side. Gently place the second cookie on top, pressing lightly to create your perfect whoopie pie sandwich. Repeat with the remaining cookies and ganache. Serve immediately or store for later enjoyment!
Why This Chocolate Peanut Butter Whoopie Pie Recipe is a Must-Try
- Chocolate and Peanut Butter: A Match Made in Heaven! The irresistible combination of rich chocolate and creamy, slightly salty peanut butter is a classic for a reason. This recipe fully embraces this beloved pairing, delivering a flavor profile that’s both comforting and exciting. The sweetness of the chocolate perfectly complements the savory notes of the peanut butter, creating a balanced and deeply satisfying treat that appeals to almost everyone.
- Elegant Chocolate Ganache: A Lighter, Richer Filling. While many whoopie pies feature marshmallow cream or buttercream fillings, which can often be overly sweet, this recipe opts for a luxurious chocolate ganache. Made simply with quality chocolate and heavy whipping cream, ganache offers a profound depth of chocolate flavor and a velvety smooth texture that melts in your mouth. It’s less sugary than traditional fillings, allowing the natural richness of the chocolate to shine through, providing a more sophisticated and equally delightful experience. This simplicity also makes it incredibly easy to whip up!
- Naturally Soft & Thick Peanut Butter Cookies: Perfect for Sandwiching. The peanut butter cookies in this recipe are specifically designed to be wonderfully soft and thick, making them the ideal canvases for whoopie pies. Their sturdy yet tender texture ensures they hold up beautifully when filled and eaten, without crumbling or becoming too messy. They are incredibly enjoyable even on their own, boasting a rich peanut butter flavor and a satisfying chewiness. However, when paired with the silky chocolate ganache, they reach a new level of deliciousness. For those who might want a slight variation, you could easily fold some mini chocolate chips into the cookie batter for an extra chocolatey kick, even if you decide to skip the ganache.
Tips for Perfect Whoopie Pies Every Time
Achieving whoopie pie perfection is easier than you think with a few simple tips:
- Room Temperature Ingredients: Always ensure your butter and egg are at room temperature. This allows them to cream together properly with the sugars, creating a smooth, emulsified mixture that holds air well, resulting in lighter, softer cookies.
- Measure Flour Accurately: For baking, especially with cookies, precise flour measurement is crucial. Using a kitchen scale to measure in grams is the most accurate method. If you’re using measuring cups, spoon the flour into the cup and then level it off with a straight edge (like a knife) to avoid compacting it, which can lead to dense cookies.
- Don’t Overbake: Peanut butter cookies are notoriously easy to overbake. Keep a close eye on them; they should look slightly underdone in the center and just starting to crack on top when you pull them from the oven. They will continue to set as they cool on the baking sheet.
- Cool Ganache Completely: The ganache needs to be cool and thick enough to pipe and hold its shape between the cookies. If it’s too warm, it will simply melt and run. Planning ahead by making the ganache first is a smart move.
- Uniform Cookie Size: Using a cookie scoop helps ensure all your cookie halves are the same size. This makes pairing them up much easier and results in a more professional-looking whoopie pie.
Delicious Variations to Customize Your Whoopie Pies
While the classic Chocolate Peanut Butter Whoopie Pie is divine, don’t hesitate to get creative and try these delicious variations:
- Different Chocolate for Ganache: Experiment with different types of chocolate for your ganache. Dark chocolate will yield a more intense, less sweet filling, while milk chocolate will create a creamier, sweeter profile. You could even try white chocolate ganache for a different flavor dimension!
- Flavor Extracts: Add a touch of another extract to either the cookie dough or the ganache. A hint of espresso powder in the ganache can deepen the chocolate flavor, or a touch of almond extract in the cookies could be a delightful twist.
- Mini Chocolate Chips: For an extra dose of chocolate inside the cookies themselves, fold in about ½ cup of mini chocolate chips into the peanut butter cookie dough during the last step of mixing.
- Decorations: Once assembled, roll the edges of your whoopie pies in finely chopped peanuts, mini chocolate chips, or colorful sprinkles for added visual appeal and texture.
FAQ & Storage Tips for Your Whoopie Pies
For the best results and a truly luxurious ganache, it’s crucial to use good quality chocolate that contains at least 60% cacao. This can be in the form of chocolate chips, baking chunks, or a chopped bar. Higher quality chocolate melts more smoothly and creates a silkier, more stable ganache with a richer flavor. Using lower quality chocolate (often found in generic chocolate chips with less cacao) can result in a grainy texture or a ganache that doesn’t thicken properly, leading to a less satisfying filling.
I highly recommend using creamy, regular peanut butter (like Jif or Skippy) for these whoopie pies. These types of peanut butter provide a consistent texture and flavor that is ideal for baking. If you prefer to use natural peanut butter, try to select a brand where the oil doesn’t separate excessively, or drain off some of the excess oil before measuring to avoid making the cookie dough too oily. For those who enjoy a bit of extra bite and texture, chunky peanut butter can certainly be used, but it might slightly alter the cookie’s crumb, making it a bit more rustic.
No, this recipe, as written, is not gluten-free as it calls for all-purpose flour. However, you might be able to adapt it! If you’d like to try a gluten-free version, I suggest substituting the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Please note that gluten-free flours can sometimes behave differently, potentially affecting the texture or spread of the cookies. I’d love to hear how they turn out if you experiment with gluten-free ingredients!
To keep your whoopie pies fresh and delicious, store them in an airtight container. At room temperature, they will stay fresh for up to 2 days. If you need to keep them longer, they can be stored in the refrigerator for up to 1 week. Bring them to room temperature for about 15-20 minutes before serving for the best texture. For extended storage, these whoopie pies freeze beautifully! Place them in an airtight container or freezer bag and store in the freezer for up to 1 month. Thaw them overnight in the refrigerator or for a few hours at room temperature before enjoying. The ganache will firm up in the fridge/freezer, but will soften to its creamy texture as it comes to room temperature.
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📖 Recipe
Chocolate Peanut Butter Whoopie Pies
Kayla Burton
Pin Recipe
Equipment
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Baking sheet(s)
-
Cookie scoop
-
Mixing bowls
-
Measuring spoons
-
Scale/measuring cups
-
Whisk
-
Spatula
-
Hand mixer or stand mixer with paddle attachment
-
Piping bag (round tip optional)
Kayla’s Top TipWeigh dry ingredients in grams (g) with a food scale for best results!
Ingredients
Peanut Butter Cookies
- ½ cup (1 stick) (113.5 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar packed
- ½ cup (129 g) creamy peanut butter
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1¾ cup (218.75 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Chocolate Ganache
- ¾ cup (130 g) chocolate good quality (at least 60% cacao) chips, chunks, or bar chopped into small pieces
- ½ cup (118.29 ml) heavy whipping cream
Instructions
Chocolate Ganache
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Place the chocolate in a small/medium sized bowl so that it’s spread across the bottom evenly.
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Heat the heavy whipping cream in the microwave or over the stove (medium-low heat) until it comes to a boil. Stir frequently to ensure it’s heated evenly.
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Pour the hot cream over the chocolate so that it’s completely covered, then place a lid or plate on top to trap in the heat. Wait for 5 minutes.
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Using a spatula, stir the mixture in a circular motion until it’s a smooth, homogenous mixture. Let it cool and thicken while making the cookies. (You can speed it up by placing it in the refrigerator, but be sure to stir it every once in a while.)
Peanut Butter Cookies
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Preheat oven to 350°F and line 1-2 baking sheets with parchment paper (optional for easier cleanup).
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In a small/medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
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In a large bowl with a hand mixer or stand mixer with a paddle attachment, cream together the butter and sugars for about 2 minutes. Scrape the sides as necessary. Add the peanut butter, egg and vanilla extract, mixing well after each addition.
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Add the dry ingredients to the wet ones and gently stir to combine until all flour streaks have disappeared.
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Using a medium cookie scoop, grab scoopfuls (about 2 tablespoons each) of cookie dough and roll them into neat balls. Place them on the baking sheets about 2 inches apart.
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Bake the cookies until the edges are tan and they start to crack slightly on top (about 10-14 minutes). Let them cool on the pan for a few minutes, then transfer them to a cooling rack.
Assemble the Whoopie Pies
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Once the cookies are completely cooled and the ganache has thickened, transfer the ganache to a piping bag with a medium round tip (or a plastic bag with the end cut off, about ½ inch diameter).
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Pair the cookies up and pipe chocolate swirls onto half of them. Sandwich them together with the unfrosted cookies and enjoy!
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Notes
The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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More Delicious Cookie Recipes to Explore
- Chewy Salted Caramel Oatmeal Cookies
- Soft Lemon Sugar Cookies (That Actually Taste Like Lemon!)
- Honey Orange Shortbread Cut-Out Cookies (No-Chill)
- Chewy Andes Mint Chocolate Cookies
- Easy Almond Croissant Shortbread Cookies
- Soft and Easy Strawberry Sugar Cookies
- Easy Raspberry Crumble Cookies (Better than Costco)
- The Best Easy Nutella Bars
We hope you enjoy baking and sharing these delightful Chocolate Peanut Butter Whoopie Pies as much as we do! They’re a truly satisfying treat that brings joy with every bite. Don’t forget to savor the process and, most importantly, the delicious results. Happy baking!