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Michelle

Chocolate Peanut Butter Whoopie Pies

Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Servings: 12
Ingredients Method

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

Method
 

  1. Preheat oven to 350º F. Line two large sheet pans with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt then set aside.
  3. Place butter and sugar in a large bowl (or bowl of your stand mixer) and cream together until light and fluffy.
  4. Add eggs, vanilla and milk and mix. NOTE: the mixture will not come together until the dry ingredients are added.
  5. Gradually add the dry ingredients and mix until combined.
  6. Use a 1-inch scoop to drop the batter onto the prepared sheet pans, 2-inches apart.
  7. Bake for 10 - 12 minutes, until a toothpick inserted comes out clean.
  8. Move to a cooling rack and allow to cool completely
Filling
  1. Place the butter and SKIPPY® Creamy Peanut Butter in a large bowl and beat until combined.
  2. Gradually add the powdered sugar until combined, scraping the sides as needed.
  3. Add salt and vanilla extract and milk, mix on low until combined.
  4. Gradually increase the speed of the mixer and beat the frosting on high speed for 1 minute until creamy and whipped.
  5. 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.
  6. Serve and enjoy!