Chocolate Peanut Butter Whoopie Pies are gooey and fun, plus they’re the easiest cookies you’ll ever make. Light and fluffy peanut buttercream is sandwiched between two velvety brownie-like cookies. These Chocolate Peanut Butter Whoopie Pies only require one mixing step and they turn out absolutely perfect. It’s hard to mess them up, even if you’re new to baking!
- 1-¾ cup Plain flour
- 1 cup Sugar
- ½ teaspoon Kosher salt
- ¾ cups Cocoa powder
- ½ teaspoon baking powder
- 8 tablespoons Margarine
- 4 whole Eggs
- 1 teaspoon Vanilla extract
- FOR FILLING:
- 1 cup Non-dairy whipping cream
- ¼ cups Peanut butter powder
- 1 tbsp Honey
Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone mat. Lightly spray parchment with oil.
Place the flour, sugar, kosher salt, cocoa powder, baking powder, margarine, eggs, and vanilla extract in the bowl of a stand mixer or large mixing bowl. Stir over low heat until well blended.
Using a cookie scoop, drop measured mounds of batter onto the prepared baking sheet. Keep at least 1 inch of space between them.
Bake at 350ºF for 10 minutes. Carefully remove from pan onto wire rack to cool.
When the cookies are completely cooled, prepare the filling. Add whipping cream (look for ready-to-whip vegan or non-dairy whipping cream), powdered peanut butter, and honey to the bowl of a stand mixer or medium mixing bowl. Beat with a whisk on high power until stiff peaks form.
To create whoopie pies, place a layer of peanut butter filling on the flat side of one cookie, then top with a second cookie. This should create a rounded sandwich.
Serve! These will keep well in the fridge or freezer for prep.