Cookie of the Day: Chocolate-Peanut Butter Whoopie Pies

Cookie of the Day

Cookie of the Day: Chocolate-Peanut Butter Whoopie PiesHoliday season is cookie season! We are all about cookies this month: bakingdecoratinggifting and hosting the classic cookie exchange. On Taste, we’ll be sharing 30 days of holiday cookies, so be sure to check back every day for a new recipe! And for more inspiration and great recipes, visit our Cookie Central page. 


A retro treat, whoopie pies feature cakey chocolate cookies sandwiching a creamy filling. For a classic version, swap out the peanut butter filling for marshmallow creme.


Chocolate-Peanut Butter Whoopie Pies


3/4 cup (6 oz./185 g.) unsalted butter

3/4 cup (6 oz./185 g.) granulated sugar

2 large eggs

1 tsp. pure vanilla extract

1/2 cup (2 1/2 oz./75 g.) all-purpose flour

1/2 cup (1 1/2 oz./45 g.) unsweetened natural cocoa powder

1/4 tsp. baking powder

1/4 tsp. baking soda

1/8 tsp. kosher salt


For the peanut butter filling:

1/4 cup (2 oz./60 g.) unsalted butter

1/2 cup (2 oz./60 g.) confectioners’ sugar

1/2 cup (5 oz./155 g.) creamy peanut butter

1/2 tsp. pure vanilla extract


In a large bowl, using an electric mixer, beat the butter on thigh speed until fluffy and pale yellow. Add the sugar and beat until lightened. Add the eggs and vanilla and beat until well blended.


Sift the flour, cocoa, baking powder, baking soda and salt together onto a sheet of parchment paper. Add to the butter mixture and beat on low speed just until blended. Cover and refrigerate the dough until firm, about 2 hours.


Preheat the oven to 350°F (180°C). Lightly butter 2 baking sheets. WIth dampened hands, shape the dough into 3/4-inch (2-cm.) balls and place them about 2 inches (5 cm.) apart on the prepared sheets. Using a spatula, press down on each ball to flatten it slightly. Bake until the cookies are firm to the touch, 10-12 minutes. Transfer to wire racks to cool completely.


Meanwhile, make the peanut butter filling: In a large bowl, beat the butter, confectioners’ sugar, peanut butter and vanilla until blended and smooth. Cover and refrigerate until the cookies are cool.


Spread the flat side of half of the cookies with 1 1/2 teaspoons of the peanut butter filling. Top with a second cookie, flat side down, pressing lightly to make a cookie sandwich, and serve. Makes about 36 whoopie pies.


Williams-Sonoma Dessert of The Day Cookbook

Find more mouthwatering ways to end a meal in our cookbook Dessert of the Day, by Kim Laidlaw.

6 comments about “Cookie of the Day: Chocolate-Peanut Butter Whoopie Pies

  1. Alexandra Davidge

    I just made these cookies and there must be a misprint in the recipe because 1/2 a cup of flour is not enough or 2 eggs was too many. These whoopee pies are inedible, the pies didn’t rise.

    1. Williams-Sonoma Post author

      Hi Alexandra, we’re sorry the recipe didn’t turn out. We have just double-checked it, and there’s no typo. Our only thought is that the cookies are meant to be cake-like, so the batter is very soft and may be difficult to work with. Again, our apologies!

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  3. sheryl

    Just made these and made sure all was chilled well. They all melted together still, in one big sheet. I used parchment paper, which was the only difference. I was glad I did. That way, I slid the whole sheet off onto the counter and after they cooled a bit I cut them out with a biscuit cutter.

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