Sweet and fluffy chocolate cakes paired together with a creamy peanut butter frosting – these whoopie pies are a delight for cake enthusiasts. The love affair with peanut butter and chocolate continues this week with these special Chocolate Peanut Butter Whoopie Pies.
Have you had one before? Nothing says American baking to me quite like a whoopie pie. They are a unique cake-like cookie that gives you the excuse to eat two cookies and a healthy dose of frosting in one delicious treat – what’s not to love?
I’m really looking forward to eating plenty of authentic whoopie pies on our next trip to the USA. They are not common here in Australia at all – but that’s ok because now you can just make them at home. Once I decided to tackle whoopie pies this week, I just knew they had to be chocolate and peanut butter.
I made them twice to make sure they were just right. I added a little cream cheese to the frosting to cut through the sweetness and add a bit of zing. I promise these are really easy and totally worth turning on your oven for!
Two soft whoopie pie cookies stuffed with peanut butter frosting.
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 135 grams (3/4 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 245 grams (1 and 3/4 cup) plain flour
- 40 grams (1/2 cup) cocoa powder
- 180 ml (3/4 cup) buttermilk
Peanut butter frosting
- 375 grams (3 cups) icing sugar
- 3 tablespoons unsalted butter, softened
- 3 tablespoons milk
- 60 grams (1/4 cup) smooth peanut butter
- 1 tablespoon cream cheese, softened
- Line two oven trays with baking paper. In a large mixing bowl, beat the butter and sugars with an electric mixer until pale and creamy. Add the egg and vanilla extract and beat until combined. Sift in the baking soda, plain flour and cocoa powder. Add half the buttermilk and gently fold with a spatula, before adding the rest of the buttermilk. When the mixture is combined, it will be quite wet – similar to cake batter.
- Cover the batter with plastic wrap and pop into the freezer for 30 minutes. This will help firm up the mixture so you can easily roll spoonfuls of the batter into balls using your hands – just like you would for cookies. They will be a bit sticky but rolling them in your hands will help achieve a nice smooth finish.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- Place the cookies onto the prepared trays, leaving space for them to spread out when cooking. Bake for approximately 8-10 minutes. Leave them to cool for a few minutes and then transfer the cookies onto a wire rack. While they are cooling, you can make the frosting.
- In a large mixing bowl, add the icing sugar, butter and milk and gently beat using an electric mixer. Add the peanut butter and the cream cheese and beat until smooth and creamy. Pipe the icing onto one whoopie pie before placing another on top. Continue until all whoopie pies are complete.