These Chocolate Peanut Butter Whoopie Pies pair tender, moist chocolate cake rounds with a rich, creamy peanut butter frosting sandwiched in between. They’re a timeless, easy-to-make treat that’s ideal for parties, bake sales, or an everyday indulgence. The chocolate-and-peanut-butter combination is irresistible and simple to prepare.
Table of Contents
- Behind the Recipe
- Is a Whoopie Pie a Cake, Pie, or Cookie?
- What is the History of the Whoopie Pie?
- How to Make Homemade Chocolate Peanut Butter Whoopie Pies
- Why Use Shortening in this Whoopie Pie Recipe?
- Quick Tips for Making the Best Chocolate Peanut Butter Whoopie Pies
- Try These Chocolate Peanut Butter Dessert Recipes!
- Chocolate Peanut Butter Whoopie Pies Recipe
Behind the Recipe
The classic whoopie pie—two soft cake-like cookies sandwiched around a creamy filling—has been a favorite for generations. For this version I combined chocolate cake rounds with a peanut butter frosting for a familiar and satisfying flavor pairing.
This recipe is straightforward, yields consistently tender cakes, and freezes well, making it great for baking ahead or sharing. If you haven’t tried a whoopie pie before, this chocolate-peanut-butter version is an excellent place to start.
Is a Whoopie Pie a Cake, Pie, or Cookie?
Whoopie pies are essentially small, soft cakes that are baked on a sheet like cookies. You bake rounded cake-like disks, spread or pipe the filling on one disk, and press another disk on top to form a sandwich. They’re sometimes called inside-out cupcakes, but “sandwiched cakes” describes them well.
What is the History of the Whoopie Pie?
Whoopie pies have roots in Pennsylvania German and Lancaster Amish baking traditions and are also a classic in New England. One popular story says they began as leftover cake batter packed into children’s lunches; when kids opened their lunches and found the treat, they exclaimed, “Whoopie!” Whether exactly true or not, the result is a beloved comfort pastry.
The original, iconic version pairs chocolate cake with a marshmallow or vanilla buttercream filling, but countless variations exist now. There are even festivals celebrating whoopie pies in towns where the treat has deep local ties.
How to Make Homemade Chocolate Peanut Butter Whoopie Pies
This recipe uses few ingredients and is quick to assemble. Here’s an overview of the process; full ingredient amounts and detailed steps are in the recipe card below.
- Make the chocolate cakes. Cream vegetable shortening with granulated sugar, then add egg and vanilla. Whisk dry ingredients in a separate bowl and add them alternately with milk, plus warm water mixed with espresso powder. The batter should be light and fluffy.
- Bake the cakes. Drop scoops of batter onto lined baking sheets and bake at 375ºF for about 12–14 minutes. Allow them to cool on racks.
- Prepare the peanut butter frosting. Beat unsalted butter with creamy peanut butter, add vanilla, then mix in sifted powdered sugar until smooth and spreadable.
- Assemble. Pipe or spread frosting onto the flat side of one cake and top with a second cake to form the whoopie pie.
Why Use Shortening in this Whoopie Pie Recipe?
Vegetable shortening helps the cakes keep a rounded dome shape and prevents excessive spreading during baking, resulting in evenly shaped whoopie pie cakes. Shortening is often used for recipes where you want structure without the extra spread that butter can cause.
Quick Tips for Making the Best Chocolate Peanut Butter Whoopie Pies
Use a cookie scoop. A 1 1/2 tablespoon (medium) scoop yields cakes roughly 3 inches across and creates uniform rounds. A slightly larger 2-inch scoop will produce larger whoopie pies.
Storage. Wrapped tightly, whoopie pies will keep at room temperature for up to 2 days. For longer storage, place them in an airtight container in the refrigerator for up to 5 days, or freeze tightly wrapped in a sealed bag for up to 3 months.
Frosting storage. If you don’t fill the cakes the same day, store the peanut butter frosting in the refrigerator covered with plastic wrap. Bring it to room temperature and re-whip briefly before piping or spreading.
Try These Chocolate Peanut Butter Dessert Recipes!
If you enjoy these whoopie pies, try other peanut butter and chocolate desserts for more inspiration.
Chocolate Dipped Peanut Butter Cookies
Classic Peanut Butter Blossoms
Irresistible Peanut Butter Tandy Kakes
Reese’s Peanut Butter Cup Cheesecake
Chocolate Peanut Butter Whoopie Pies
Ingredients
whoopie pie cakes
- 2 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
- 1/2 cup Vegetable Shortening
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 Large Egg, room temperature
- 1/2 cup Milk, any dairy milk
- 1/2 cup Warm Water
- 1/2 tsp Espresso Powder, dissolved in the warm water
peanut butter frosting
- 1 cup Unsalted Butter, room temperature
- 1 cup Peanut Butter, creamy
- 2 1/2 cups Powdered Sugar, sifted
- 2 tsp Vanilla Extract
Instructions
whoopie pie cakes
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Adjust an oven rack to the second position (just above center) and preheat the oven to 375ºF. Line two baking sheets with parchment paper.
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Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl; set aside.
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Dissolve the espresso powder in the warm water and set aside.
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Beat the vegetable shortening and granulated sugar on medium-high until light and fluffy. Add the egg, vanilla, milk, and the dissolved espresso, mixing until combined.
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Add the dry ingredients and mix on low just until combined. The batter should be light and not overly dense.
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Use a cookie scoop (about 1 1/2 tablespoons) to drop generous scoops of batter onto the lined sheets, spacing them 1½–2 inches apart. Bake at 375ºF for 12–14 minutes, until centers spring back when pressed.
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Let the cakes cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
peanut butter frosting
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Beat unsalted butter and creamy peanut butter until smooth, then add vanilla extract.
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Mix in sifted powdered sugar until well combined and fluffy, scraping the bowl as needed.
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Pipe or spread frosting on the flat side of one cake and top with a second cake to form the whoopie pies.
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Store wrapped at room temperature up to 2 days, refrigerated up to 5 days, or frozen for up to 3 months.
Notes
- A 1 1/2 tablespoon cookie scoop produces uniform 3-inch cakes; a 2-inch scoop will make larger whoopie pies.
- If not filling immediately, refrigerate the frosting covered and bring it back to room temperature before using; re-whip if needed.
- You can double the cake and frosting quantities to make more whoopie pies.
- Recipe adapted from a traditional whoopie pie source.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used.