This post is sponsored by Hormel Foods. All comments and opinions are my own.
I’m crazy for anything that combines chocolate and peanut butter! Yes, I know peanut butter and jelly go great together. But, I believe chocolate and peanut butter are really the ultimate combo. And when that tasty combination comes together in a handheld dessert, you end up with an absolutely incredible sweet treat! I mean, don’t those Chocolate Peanut Butter Whoopie Pies look so scrumptious? My mouth is watering just looking at them!
I like to think of whoopie pies as the cupcake’s little sister! They are the perfect proportion of cake and filling in a tasty treat that’s easy to make and even easier to eat. Seriously, it’s so hard to resist a treat with rich peanut butter filling sandwiched between two mini cakes.
And with my recipe, you don’t need any special tools or pans. With just a few ingredients and little effort you have a tasty dessert that’s ideal for snacking… no fork needed!
I’ll probably make three or four batches in the next couple of weeks. I need some for my family and some to serve up at my upcoming cookie swaps! Seriously, these babies put basic cookies to shame. So if you choose to add them to your cookie exchange list you WILL need to double the recipe because they’ll go fast!
When it comes to the peanut butter for my recipe, SKIPPY® is the brand I trust.
SKIPPY® Creamy Peanut Butter adds more yum and fun to just about anything. That creamy goodness is ideal for my decadent frosting and really pops when sandwiched between the soft mini chocolate cakes.
What are you waiting for? Head over to Publix and grab the ingredients you need to whip up a batch of my Chocolate Peanut Butter Whoopie Pies. Spread the love this holiday season with tasty, creamy peanut buttery perfection with SKIPPY® Peanut Butter!
Chocolate Peanut Butter Whoopie Pies
Ingredients
CAKE
- 2 cups all-purpose flour
- 1/2 cup cocoa powder - unsweetened
- 1 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter -softened
- 1 cup sugar
- 1 cup milk
- 1 egg
- 1 tsp vanilla
FILLING
- 1/2 cup unsalted butter - softened
- 1/2 cup SKIPPY® Creamy Peanut Butter
- 1 1/2 cups powdered sugar
- pinch of salt
- 1/2 tsp vanilla extract
- 1 tbsp milk
Instructions
- Preheat oven to 350º F. Line two large sheet pans with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt then set aside.
- Place butter and sugar in a large bowl (or bowl of your stand mixer) and cream together until light and fluffy.
- Add eggs, vanilla and milk and mix. NOTE: the mixture will not come together until the dry ingredients are added.
- Gradually add the dry ingredients and mix until combined.
- Use a 1-inch scoop to drop the batter onto the prepared sheet pans, 2-inches apart.
- Bake for 10 - 12 minutes, until a toothpick inserted comes out clean.
- Move to a cooling rack and allow to cool completely
Filling
- Place the butter and SKIPPY® Creamy Peanut Butter in a large bowl and beat until combined.
- Gradually add the powdered sugar until combined, scraping the sides as needed.
- Add salt and vanilla extract and milk, mix on low until combined.
- Gradually increase the speed of the mixer and beat the frosting on high speed for 1 minute until creamy and whipped.
- Pipe or spread the filling onto the flat side of half of the cakes. Sandwich the the remaining cakes, pressing slightly to create the whoopie pies.
- Serve and enjoy!
THE RECIPE LOOKS YUMMY! HOW MUCH SUGAR IS ADDED TO THE RECIPE??
sorry about that… there is a cup of sugar in the cake part 🙂