Chocolate Peanut Butter Whoopie Pies are fudgy and fun, plus they are the easiest cookie you’ll ever make. Light and fluffy peanut butter cream is sandwiched between two velvety, brownie-like cookies.
Most cookies are made in multiple mixing steps, such as creaming butter and sugar. Following those steps is very important for getting the cookie to spread out like it should and have the correct texture. I wanted a truly easy cookie recipe that ANYONE can make. These Chocolate Peanut Butter Whoopie Pies only need ONE mixing step and they turn out absolutely perfect. It is hard to mess these up, even if you are very new to baking!
Yields 12 whoopie pies
Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with Gefen Parchment or a silicone mat. Lightly spray the parchment with oil.
Place flour, sugar, kosher salt, cocoa powder, baking powder, margarine, eggs, and vanilla extract all into the bowl of a stand mixer or a large mixing bowl. Mix on low until well combined.
Using a cookie scoop, drop 24 measured mounds of batter onto the prepared sheet pan. Keep at least one inch of space between them.
Bake at 350 for 10 minutes. Gently remove from the pan onto a wire rack for cooling.
When the cookies are completely cooled, prepare your filling. Add non-dairy whipping cream (look for vegan whipping cream or non-dairy ready to whip), powdered peanut butter and honey into the bowl of your stand mixer or a medium mixing bowl. Beat with a whisk attachment on High until stiff peaks are formed.
To create the whoopie pies, pipe a layer of peanut butter filling onto the flat side of one cookie, then top with a second cookie. This should create a rounded sandwich.
Serve! These will store in the fridge or freezer nicely for advance prep.