Chocolate Whoopie Pies + Peanut Butter Filling – Recipe

Just in time for Valentines Day!  Soft, creamy, decadent, chocolate deliciousness.  Whoopie Pie’s are Maine’s official state dessert and should be on the list of Valentine’s Day must-haves.  How did they come to be called Whoopie Pies?  Very simply and innocently, actually.  Amish women would put them in the farmers lunches and when they were found the farmers would shout, “Whoopie!”


These soft cookie sandwiches have a creamy frosting center and makes for a wonderful treat anytime.  We’re giving ours a sticky twist with some peanut butter.  Let’s make Whoopie (Pies):

Chocolate Whoopie Pies + Peanut Butter Filling
Adapted From Holiday Cookies Martha Stewart.com
Yield: approx 30 pies, depending on cookie size

For the Cookies

• 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 coarse salt
• 1 tablespoon unsalted butter, softened
• 1/4 cup vegetable shortening, like Crisco
• 1/2 cup granulated sugar
• 1/2 cup packed dark-brown sugar
• 1 large egg
• 1 cup whole milk – I used almond milk
• 1 teaspoon pure vanilla extract

For the Filling

• 2/3 cup natural, creamy peanut butter – I added about 1/4 cup more
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup confectioners’ sugar – I left out about 1/4 cup
• Coarse salt, to taste – I used 3 generous pinches

1. Heat the oven to 375 degrees F.  Sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.
2. Put butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment.  Mix on high-speed until smooth, about 3 minutes.  Add egg; mix until pale and fluffy, about 2 minutes.  Mix in half the flour mixture, then the milk and vanilla.  Mix in remaining flour mixture.
3. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. (I made mine the size of golf balls and it worked great.)  Bake until cookies spring back when lightly touched, 12 to 14 minutes.  Let cool on sheets on wire racks 10 minutes.  Transfer cookies to wire racks using a spatula; let cool completely.
4. To make the filling:  Put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment.  Mix on high-speed until smooth.  Reduce mixer speed to low.  Add confectioners’ sugar; mix until combined.  Raise speed to high, and mix until fluffy and smooth, about 3 minutes.  Season with salt, as needed.
5. Assemble cookies:  Slather filling on the bottom of 1 cookie.  Sandwich with another cookie.  Repeat with remaining cookies and filling.  Cookies can be refrigerated in single layers in airtight containers up to 3 days.  Bring to room temperature before serving.

I used Scharffen Berger cocoa powder to make these decadent treats.  Don’t be afraid to salt the filling to your taste.  The salt will bring out the peanut flavor.  Use shortening (like Crisco) in this recipe because it will make the cookies cake-like and soft and won’t detract from the cocoa flavor, which butter can do.  It will be hard to resist these delicious beauties!  Aim these delightful chocolate treats right at the heart of your loved one and have a wonderful Valentine’s Day.

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