Chocolate Peanut Butter Whoopie Pies

choc pb whoopies If ever there was a treat worth fighting over, it would be the whoopie pie. Pennsylvania, Maine, and New Hampshire all claim that whoopie pies were invented in their states, though some food historians believe that it was in fact the Amish in Pennsylvania, who migrated to other places, who pioneered these amazing cookies.

Pittsburghers call these treats gobs, but I think that whoopie pie is an infinitely happier term. Traditional whoopie pies are tender, cakey chocolate cookies with a thick layer of fluffy white frosting in between, but they’ve been adapted to incorporate an array of flavors, like pumpkin or lemon or vanilla. This recipe is adapted from the Martha Stewart Cookie Book recipe; I am pleased to say that it is delicious, among my favorite things that I’ve made lately.

Just a note: the peanut butter filling is really the key to this cookie. If it’s too sweet, the entire cookie will be overwhelming, so it’s important to have the right balance of peanut butter flavor, and this is why I suggest adding additional peanut butter to taste as you go along. I added about two additional tablespoons to the 3/4 cup of peanut butter to achieve the flavor I wanted.

Chocolate Cookies


  • 1 3/4 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tablespoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla


Preheat oven to 400 degrees.

Line several baking sheets with parchment paper.

In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In a mixing bowl, cream together butter and sugar until very light and fluffy.

Add egg, buttermilk, and vanilla and mix well.

With the mixer on low, slowly add the flour mixture and beat until combined.

Using a one-inch cookie scoop, drop scoops of dough onto prepared sheets at least 2 inches apart.

Bake for 8 minutes, rotating baking sheets halfway through to ensure even baking.

Cool on wire racks completely before filling.

Peanut Butter Filling


  • 8 tablespoons butter, softened
  • 3/4 cup peanut butter, plus additional tablespoons to taste
  • 1 cup powdered sugar


In a mixing bowl, beat together butter and 3/4 cup peanut butter.

Add powdered sugar, 1/4 cup at a time, beating until smooth.

Taste the filling and add additional peanut butter if desired.

To assemble cookies: using a one-inch cookie scoop, drop scoops of filling onto the flat sides of half of the cookies, smooth with a knife, then top with another cookie.

Store in the refrigerator for up to 3 days.



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