Chocolate Peanut Butter Whoopie Pies
Soft & thick peanut butter cookies filled with chocolate ganache!
Servings: 11 whoopie pies
Calories: 379kcal
Equipment
- Baking sheet(s)
- Cookie scoop
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Hand mixer or stand mixer with paddle attachment
- Piping bag (round tip optional)
Ingredients
Peanut Butter Cookies
- ½ cup (1 stick) (113.5 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar packed
- ½ cup (129 g) creamy peanut butter
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1¾ cup (218.75 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Chocolate Ganache
- ¾ cup (130 g) chocolate good quality (at least 60% cacao) chips, chunks, or bar chopped into small pieces
- ½ cup (118.29 ml) heavy whipping cream
Instructions
Chocolate Ganache
- Place the chocolate in a small/medium sized bowl so that it's spread across the bottom evenly.
- Heat the heavy whipping cream in the microwave or over the stove (medium-low heat) until it comes to a boil. Stir frequently to ensure it's heated evenly.
- Pour the hot cream over the chocolate so that it's completely covered, then place a lid or plate on top to trap in the heat. Wait for 5 minutes.
- Using a spatula, stir the mixture in a circular motion until it's a smooth, homogenous mixture. Let it cool and thicken while making the cookies. (You can speed it up by placing it in the refrigerator, but be sure to stir it every once in a while.)
Peanut Butter Cookies
- Preheat oven to 350°F and line 1-2 baking sheets with parchment paper (optional for easier cleanup).
- In a small/medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl with a hand mixer or stand mixer with a paddle attachment, cream together the butter and sugars for about 2 minutes. Scrape the sides as necessary. Add the peanut butter, egg and vanilla extract, mixing well after each addition.
- Add the dry ingredients to the wet ones and gently stir to combine until all flour streaks have disappeared.
- Using a medium cookie scoop, grab scoopfuls (about 2 tablespoons each) of cookie dough and roll them into neat balls. Place them on the baking sheets about 2 inches apart.
- Bake the cookies until the edges are tan and they start to crack slightly on top (about 10-14 minutes). Let them cool on the pan for a few minutes, then transfer them to a cooling rack.
Assemble the Whoopie Pies
- Once the cookies are completely cooled and the ganache has thickened, transfer the ganache to a piping bag with a medium round tip (or a plastic bag with the end cut off, about ½ inch diameter).
- Pair the cookies up and pipe chocolate swirls onto half of them. Sandwich them together with the unfrosted cookies and enjoy!
Notes
Store whoopie pies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 379kcal | Carbohydrates: 39g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 222mg | Potassium: 157mg | Fiber: 2g | Sugar: 21g | Vitamin A: 453IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
