Guest Post: Chocolate Peanut Butter Whoopie Pies

Chocolate Peanut Butter Whoopie Pies

This is a guest post from Heather of Multiply Delicious. Heather is as sweet as they come. Her blog is a great inspiration for not only yummy food but for your kids, house, fashion and so many more pretty things. And, if you haven’t noticed she takes some pretty mouth-watering photos. Just look at those Whoopie PiesI want one right now! Give Heather a big welcome and make sure take a browse through her site; your guaranteed to find something you love.

Hi, I’m Heather of Multiply Delicious. Cheri recently came to me and asked if I would guest post while she was away on vacation and I was absolutely honored! I’m a huge fan of Kitchen Simplicity and all of Cheri’s amazing recipes. I have tried several of her recipes but my family’s favorite is her Banana Chocolate Chip Pancakes. If you haven’t tried them…they are a must!

Chocolate Peanut Butter Whoopie Pies

Now the toughest part about guest blogging was finding the right recipe to guest blog with. I just came off a vacation to Charleston, SC and while on vacation we found an amazing bakery and they had whoopie pies. I have twin toddler girls and this was their first experience with whoopie pies. They are now my twin daughter’s “official” favorite dessert. Upon getting home the request from the girls was “mommy, can we make whoopie pies”. Actually they called them hookie pies, which I thought was pretty cute so around my house we call them hookie pies now. We had fun in the kitchen making these Chocolate Peanut Butter “Hookie” Pies. People think whoopie pies are many things…like an inside out cupcake…or a soft cookie sandwich…or a cake sandwich. Whatever you think they are they are a special treat. Especially when they are a combination of chocolate and peanut butter!

I hope you enjoy these treats! And thanks again to Cheri for allowing me to guest post today!

Chocolate Peanut Butter Whoopie Pies

Chocolate Peanut Butter Whoopie Pies
For Cookies
  • 2 ½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 ½ cups unsweetened cocoa powder
  • 1 tablespoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 2 cups organic cane sugar
  • 2 eggs
  • 2 cups buttermilk, at room temperature
  • 2 teaspoons pure vanilla extract
For Filling
  • 1⅓ cup natural organic creamy peanut butter
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1 ½ cups confectioners’ sugar
  1. Preheat oven to 400. Make cookies: Line three rimmed baking sheets with parchment paper. Set aside.
  2. In a small bowl, sift together flours, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl using an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. On low speed, slowly add dry ingredients; mix until combined.
  4. Drop 1 ½ tablespoons of batter onto prepared baking sheets, spacing 2-inches apart. Bake until set, about 8 minutes, rotating halfway through. When the top of cookie is gently touched, it should feel soft but not wet. Cool completely on a wire rack.
  5. Make filling: With an electric mixer, beat peanut butter and butter on high speed until smooth. Reduce speed to low. Add confectioners’ sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes.
  6. To assemble cookies: Spread 1 to 2 heaping tablespoons of filling on the flat side of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight container up to 3 days. Bring to room temperature before serving.

Adapted from Martha Stewart’s Cookies.