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Chocolate Peanut Butter Whoopie Pies

Michelle
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Servings 12

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!