New This Month

Peanut Butter Whoopie Pies


Our mini whoopie pies get an extra boost from a rich peanut-butter-flavored filling and a swirl of melted chocolate on top.

  • Yield: Makes 18 Cookie Sandwiches

Source: Martha Stewart Living, January 2004


  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (not Dutch process)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup vegetable shortening
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • Peanut Butter Buttercream
  • 2 ounces bittersweet chocolate, finely chopped


  1. Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.

  2. Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.

  3. Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies in the upper and lower thirds of oven, 10 minutes; switch the positions of the baking sheets, and rotate each one. Continue baking until the cookies spring back to the touch, 2 to 4 minutes more.

  4. Remove from oven; let cookies cool on baking sheets, 10 minutes.Transfer with a metal spatula to a wire rack; let cool completely. Meanwhile, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter.

  5. Spread 1 scant tablespoon buttercream on flat sides of half the cookies.Top each with one of the remaining cookies, flat side down, and gently press together. Transfer pies to a tray.

  6. Melt half the chocolate in a saucepan over low heat, stirring until smooth. Remove from heat; add remaining chocolate, and stir until melted and smooth. Transfer to a pastry bag fitted with a plain round tip (Ateco #2 or #3) or a small parchment cone. Pipe chocolate in a spiral pattern on top of each pie. Let chocolate set before serving, about 1 hour.

Cook's Notes

These whoopie pies are best eaten the day they are made.

Reviews Add a comment

  • fast2311
    4 SEP, 2011
    Woops my mistake, I read the recipe three times, and only after posting did I see the instructions to repeat the process. My bad fred
  • fast2311
    4 SEP, 2011
    I'm a bit confused. If I bake 12 cookies each on two cookie sheets and assemble the cookies, how do I yield 18 cookies. thanks in advance fred
  • amdigi
    7 JUL, 2011
    Made these as dessert for a dinner party at my house last night where we had adults and kids. Everyone loved them. Super easy, too!
  • newmansmom2004
    2 NOV, 2010
    Just made the cookie part of these whoopie pies. The texture is a bit dry so I think next time I'll either add some sour cream or maybe a bit of vegetable oil. The key is definitely NOT overbaking them. Haven't made the filling yet but I know it'll be good as my peanut butter filling for cakes is nearly the same recipe.
  • CarlyW
    7 MAY, 2010
    LOVED THESE COOKIES!!! I suggest insulating the pan to keep the bottom of the cookies from burning and also adding more peanut butter (1/4 cup) to the filling recipe. Happy baking!
  • mykele
    5 MAY, 2010
    When a recipe asks for shortening, be sure to use Crisco or a store brand that is labeled vegetable not substitute margarine or butter.....the end texture would be affected. I know we all like to tweek now and then but I only do that after I have made a new recipe following the directions once, after that I experiment if I need to. Happy cookie baking. Mykele
  • Anarie
    5 MAY, 2010
    Ask an older cook about shortening; s/he'll be able to give you brand names available in your region. This recipe probably won't turn out satisfactorily without it; the cookies will spread and will be chewy rather than cakey. They'll taste good, but the appearance and texture will disappoint if you're expecting them to look like the picture.
  • MS10342917
    5 MAY, 2010
    Shortening is solid (as opposed to liquid) fat. This recipe call for vegetable shortening, which here in the US generally means Crisco. You could use all butter...the cookies might not be as soft, and the flavor of the butter would slightly detract from the cocoa flavor (Crisco is flavorless). Other shortening substitutes would be margarine or lard.
  • gailj
    5 MAY, 2010
    What is shortening and can I use extra butter as a substitue? Aussie 1
  • iheartcookies
    19 NOV, 2008
    This is a perfect dessert if you love the combination of peanut butter chocolate! Make sure that you store them in an air tight container or else they get too hard and taste stale.