Tag Archives: Peanut Butter

Inside-Out Peanut Butter Cup Whoopie Pies

I learned something new recently. There are people in the world that really don’t like chocolate and peanut butter together. I can understand that some people don’t like peanut butter and maybe some don’t like chocolate, but for those people that like both and don’t like them together… I am completely stumped! It just makes no sense to me! The good news is, those of us that LOVE the combination far overpower those that hate the flavours together! So I will continue to use the two flavours frequently in baking!

These Whoopie Pies were made for no real reason besides to use up some filling that I had made to fill a wedding cake. Without knowing exactly how much filling I needed for the cake, I totally overdid it and doubled the recipe and had WAAAY too much filling. It was kind of good though because these Whoopie Pies were a HUGE hit and it was mostly because of the filling (although the ‘vessels’ to carry the filling were also amazing!).

Just to warn you, the filling was a bit of a pain to make (I was sort of glad I didn’t have to make it twice to enjoy it twice!). Ok, it is a total pain to make. Especially if you accidentally hit the candy thermometer, sending it flying across the room, splattering sugar syrup that is thick and sticky and 240°F on your arm. Painful. It blistered in fact – almost immediately. It was only 1 bigger (maybe 1/3 the size of a dime) and two tiny spots but it HURT! So yes, the filling can be a pain to make. It also requires 4 bowls/pots. This is also a pain. BUT it is delicious. Truly it is! Once in awhile it is worth it to make something this good!

These Whoopie Pies were great. I used a different Whoopie Pie recipe than I did for the Peanut Butter and Honey Whoopie Pies and these ones are far superior! They are fluffy and soft and flavourful!

I love the chocolate outside with the peanut butter filling (or the vegan version) so figured it was time to reverse the combination! They are like a peanut butter cup inside out: chocolate on the inside, peanut butter on the outside. Delicious!

Peanut Butter Whoopie Pies (from Whoopies!)

makes about 17 filled

  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 5 Tb peanut butter
  • 1 tsp vanilla
  • 1 egg
  • 2 1/3 cup all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  1. Preheat oven to 375°F and line a couple baking sheets with parchment.
  2. Beat together butter, sugar and peanut butter until light and fluffy (a few minutes). Beat in egg and vanilla.
  3. In a separate bowl, whisk together the flour, baking soda and salt.
  4. Alternate between adding the dry or buttermilk to the butter mix, adding the dry ingredients in 3 additions and the buttermilk in two.
  5. Scoop/spoon 1.4 Tb batter onto the baking sheets leaving space between them for spreading.
  6. Bake 10-12 minutes or until the whoopies spring back when lightly pressed (they shouldn’t still have a finger mark!)
  7. Allow to cool on the baking sheet 2-3 minutes and then transfer to cooling racks.

Chocolate Mousse Filling

This recipe comes from here and is delicious but I warn you that it does require some work!

  • 12 oz. dark (bittersweet or semisweet) chocolate, chopped
  • 6 Tablespoons unsalted butter
  • 1/2 cup sugar
  • 3 Tablespoons water
  • 5 large egg whites
  • 1 1/2 cups chilled whipping cream
  • 1/4 cup powdered sugar
  1. Melt chocolate and butter in a large bowl in the microwave on medium heat until smooth. Set aside to cool.
  2. In a small saucepan, add sugar and water and heat on low until sugar dissolves. Increase heat to medium and boil syrup without stirring until 240°F (use a candy thermometer).
  3. With an mixer, beat egg whites until soft peaks are formed. Very slowly add the hot syrup to the egg whites with the beater still on. Beat until medium stiff peaks form (~3min).
  4. Fold 1/3 egg white mixture into the chocolate mixture to lighten. Fold in another 1/3, and then finally the remaining egg whites.
  5. In yet another bowl (I warned you that this is annoying to make). beat together the whipping cream and the powdered sugar until stiff peaks form. Fold into the chocolate mixture.
  6. Cover and refrigerate about 4 hours.
Assemble by filling two equally sized & shaped Whoopie Pies with 1.5-2Tb filling (generally I use as much or a little more filling as used for the batter of each side of the Whoopie). Press together and refrigerate. Eat from the fridge as the filling gets soft.



Vegan Chocolate Whoopie Pies with Peanut Butter & Toasted Coconut Filling

Finally, back to posting! Sorry for the lack of posts… it seems that I have been making everything except Whoopie Pies lately. I made some recently that had great whoopies, but the filling was super messy. I couldn’t possibly post that! I need to remake those as the taste was great and I love the flavours (Lemon coconut! Yum!)

Anyways, enough daydreaming about those ones and onto the treats I made for this post – which had my absolute favourite flavour combination – Peanut Butter & Chocolate! And a little toasted coconut in there for some extra yum! Apparently I am obsessed with coconut lately. I want it in everything. Especially with chocolate.

So why vegan? Well although I have a lot of friends that are either vegetarian or eat limited meat (like me, many don’t eat red meat or pork), I only have one friend that is vegan. Sure, sometimes she will eat very limited dairy if she doesn’t have much of a choice, but generally she is very conscientious and stays away from any animal product. Well I have been promising her vegan Whoopie Pies for about a year now… and now she is going on a traveling adventure for almost a year and I felt I definitely owed it to her before she left to finally make some! I will have to come up with a great recipe to welcome her home next year too 🙂

I was actually super surprised how well these came out. They puffed up nice and were a good consistency and tasted like any other delicious Whoopie Pie. I don’t like the taste of ‘vegan butter’ so I went with coconut oil instead for the Whoopies and used Tofutti (vegan cream cheese) in the filling with peanut butter to “mask” the tofu flavour if I didn’t like it! I am not sure if it was necessary though as I didn’t taste any of the “weird tofu” flavour that I was afraid would mess up a good dessert!

For those looking to bake vegan or dairy-free, this recipe uses a buttermilk substitute: in the same way that you can add vinegar to regular milk to get a dairy buttermilk substitute, you can do this with rice milk, almond milk and soy milk. It works exactly the same – add one tablespoon to one cup and let it sit for about 10 minutes to “sour” it. Also, another great substitution to know is using ground flax seed with water to make up an egg – 1 Tb of ground flax + 3 Tb of water.

Whether you are vegan or just making some of these for a friend that is, I am sure everyone will love them and not even know that they are for any special diet! You really can’t tell any difference!

Vegan Chocolate Whoopie Pies (makes about 15 medium sized pies)

  • 1 cup rice or almond or soy milk
  • 1 Tb white vinegar
  • 1 Tb flax seed mixed with 3 Tb warm water
  • 1 1/3 cups all-purpose flour
  • 2/3 cups cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup coconut oil
  • 1 cup packed brown sugar
  • 1 tsp vanilla extract
  1. Preheat oven to 375°F and line two baking sheets with parchment paper.
  2. Measure the milk in a liquid measuring cup and add the vinegar to it. Allow to sit about while you do everything else – it may start to look kind of chunky or curdled but that is good!
  3. In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder and salt.

    Coconut oil + sugar + “flax-egg”

  4. In the bowl of a mixer, mix the coconut oil and brown sugar until well mixed. It will not become fluffy like butter and sugar (or at least mine didn’t) so add the flax seed+ water and continue mixing. Add the vanilla and beat about 2 minutes.
  5. Add the flour mixture alternatively with the non-dairy milk mix (start and end with the flour).
  6. Spoon or scoop 1.5 Tb of mixture onto prepared baking sheets at least 2 inches apart. Bake for 10-12 minutes or until the tops will bounce back when touched (i.e. a finger ‘indent’ shouldn’t remain!)
  7. Allow cakes to cool a few minutes on the baking sheet before removing to a cooling rack.

    Ready to bake

Vegan Peanut Butter & Toasted Coconut Filling

  • 1/2 pkg of Tofutti (total package is 8oz)
  • 1/2 cup peanut butter
  • 1 tsp vanilla
  • 2 1/2 cups icing sugar
  • 1/2 cup toasted coconut (it burns quick in the oven so be careful!)
  1. Beat the Tofutti with the peanut butter until very smooth. Add the vanilla and then the icing sugar 1/2 cup at a time. 
  2. Stir in the toasted coconut
Assemble by filling two equally sized & shaped Whoopie Pies with 1.5-2Tb filling (generally use as much filling as you used for the batter of each side of the Whoopie plus a little). Press together and refrigerate until about an hour before serving.


Vegan Chocolate Whoopie Pies with Peanut Butter & Toasted Coconut Filling

Peanut Butter & Honey Whoopie Pies

Some of my fondest memories of my Grandma (more frequently known as Gramma, or just Grams!) were the afternoons I spent at her house after going to kindergarten in the morning. I don’t really remember doing anything special, I just remember having lunch there and enjoying my time with her. Maybe part of the treasure of this time was that it was some of the only times that it was just Grams and I (as my bro was in grade 1 – full day – and my mom was working). And although I don’t remember how long I was there or what  exactly I did, I know I enjoyed it! And that I would get to eat peanut butter and honey sandwiches & watch The Flinstones! It was amazing! 🙂

I realize most kids love peanut butter and jam but not in my family. I don’t know who started the obsession: my Grandma with my mom when she was little, or my mom with us & then Grandma just did what my mom told her we liked but either way it was delicious. And so even though I don’t normally make peanut butter and honey sandwiches now, I still love my toast with peanut butter and honey and can’t stop eating it almost every day.

So that was the inspiration for these Whoopie Pies. Unfortunately I really wasn’t happy with how the Whoopie Pies came out (they fell flat after coming out of the oven!) but the filling, well that was another story. I loved loved LOVED it! I somehow managed the perfect balance of peanut butter and honey on my first shot of it! Seriously it was so deliciously smooth and creamy and the taste was amazing! So below are some pics but no recipe for the peanut butter Whoopie Pies as I wouldn’t want to steer you wrong with a subpar recipe! But feel free to add this delicious filling to the middle of the vanilla Whoopie Pies or the soon-to-be posted other peanut butter recipe (hopefully I will make it soon!)

Update: Here is a different Peanut Butter Whoopie Pie Recipe that would be AMAZING with this filling!!

Peanut Butter and Honey Filling

  • 1/2 cup butter, softened
  • 1/4 cup peanut butter
  • 1/4 cup honey
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • (milk if necessary)
  1. Beat together butter, peanut butter and honey.
  2. Add sugar 1/2 cup at a time. Add vanilla and milk if necessary. Enjoy!

written by Becky

My Favourite Whoopies So Far

written by Becky

Fudgey Chocolate Whoopie Pies with Peanut Butter Filling

Ok, it was back at making Whoopie Pies this week. I had actually made these Whoopie Pies a few weeks ago for something but I had none left to share with several important testers and was afraid if I posted on this recipe that I would be shunned for not bringing in any to share. Especially after I would have raved on about them because they are AMAZING!!

So I am not sure if this is what makes the difference but these cookies have 3 different kinds of chocolate. First some unsweetened & semi-sweet chocolate are melted together with butter, then some cocoa is sifted with the flour. Between this and the 3 eggs (most Whoopie Pie recipes seems to have only 1 or max 2), these Whoopie Pies are super fudgey and thick! Like a brownie really! Although I know they aren’t at all authentic, they sure are tasty (then again I love this flavour combination)!

The first party I took them to was a dinner party at my friends’ place. I also took a Blueberry Lemon Tiramisu (with home made lady fingers). Both desserts were a hit but when I went to leave a little bit early, the four people that were left asked if I could leave the ONLY four Whoopie Pies that were left for them. I had saved two at home for two friends at work but after coming home with none, I ate the other two the next day! Oops. (They were little Whoopies by the way!) I tried a few new things with these guys.

  • First: Marshmallows. Only because I was asked to incorporate marshmallows into my dessert from a friend currently addicted to the little sugar bombs did they get this decor. I wasn’t sure how they would be so I didn’t do it to all.
  • Second: Piping the cookies. These ones were just done with a piping bag with no tip. It worked well to pipe them and the finished products are perfect little circles! Even more perfect than using a cookie scoop!

I also piped the delicious (although quite stiff) filling (this is pretty usual) to make lovely little designs, which just got smushed between the cookies!

The third new trial thing (may as well just try everything in one batch!) was to dip some of the Whoopie Pies in chocolate. I didn’t fully enrobe any in chocolate but instead just dipped some in about 1/3 of the way or I drizzled the top with chocolate (I just used dark melting wafers).

Some were also left unadorned. They were a huge hit and I knew this was one of my favourite Whoopie Pies! The cookies are super fudgey and rich and chewy while the filling has a good amount of peanut butter kick! And I loved the ones dipped in a bit of chocolate!

So this was the first batch I made. I made a second batch in honour of the Royal Wedding. Honestly, none of us at work really cared about the wedding but we did think it was a great excuse for a fun tea party complete with fascinators and mini foods! I figured this was my excuse to make this delicious concoction again – as well as use the other half of the peanut butter frosting that I had stored in the freezer.

I didn’t add anything extra but I did pipe the cookies with one of my new (1M I think) piping tips! Don’t they look lovely?

Fudgey Chocolate Whoopie Pies with Peanut Butter Buttercream (adapted from the Food Network Kitchens)


  • 2 ounces unsweetened chocolate, chopped
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup  cocoa powder
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon salt


  1. Preheat oven to 375 degrees F. Use parchment paper to line a couple baking sheets.
  2. Melt the unsweetened and semisweet chocolates with the butter in a medium microwave-safe bowl. Heat at 75% power until the butter is mostly melted and the chocolate is starting to soften around the edges (about 2 minutes). Stir and continue heating at 60% stirring every 30 seconds until the chocolate is smooth & melted. Cool at room temp about 5 minutes.
  3. Whisk in the sugar, eggs and vanilla into the chocolate mixture.
  4. In another bowl, whisk together the flour, cocoa, baking powder and salt. In three batches, add the dry ingredients to the wet ingredients & mix until moistened. Don’t overmix.
  5. Use a small cookie scoop, a piping bag or spoon to portion batter onto the prepared pan. These are pretty rich so you may not want to make giant ones! Space the cookies about 1-inch apart. They don’t spread much. Bake 6 minutes. They should look moist still but not wet and should  spring back when lightly touched.

Peanut Butter Buttercream Filling:

  • 1 cup smooth peanut butter (not natural)
  • 1/2 cup butter, softened
  • 2 cup icing or confectioner’s sugar
  • 3 Tb (or more) whipping cream
  • 1 tsp vanilla
Beat together peanut butter & butter. Add 1/2 cup at a time of the icing sugar until stiff. Add whipping cream & vanilla. You may need to add more whipping cream (milk would also work fine but I had whipping cream from something else) to get the desired consistency.
Use a small cookie scoop, a piping bag, a small spatula, or a spoon to add a dallop of the filling to the inside of half of your Whoopie Pies. Smush together with the other side for an amazingly delicious Whoopie Pie!

My First Whoopie…Pie

Written by Courteney

Peanut Butter Banana Whoopie Pies

Yes, I gave in to the easy, juvenile joke for my title.  But hey, can you blame me?  It’s a great title for a post!

Today, I made my very first whoopie pie.  A lot of you out there might be thinking, “What??  She has a blog exclusively devoted to whoopie pies, and she’s never made one before??” And you’d be correct – I never have.  Thus far, my contribution has been three forms: (a) Eating whoopie pies, (b) Discussing whoopie pies, and (c) Telling people about whoopie pies.  But today, all that has changed.  I have made my first whoopie pies.

I’ve been meaning to learn to make a whoopie pie for a while, but the question was: which one?  Something that was tasty but not too complicated, as it was my first attempt. A few weeks ago, one of my coworkers had walked past me eating peanut butter banana (yum!).  It was a treat from when I was a kid, and also happened to be the only food I had left at my desk.  She laughed when she saw me, and asked if I was trying weird food combinations again (she had seen me eating peanut butter on apple slices a few weeks earlier, as I had promised a few friends I would try it).  When I expressed my confusion, peanut butter banana being such a normal snack, I discovered that she had never even heard of it before – and thought it sounded kind of gross!  So in honour of my co-worker (and to prove to her what a delicious combination it is), I decided to make Peanut Butter Banana Whoopie Pies.

The recipe for the cookie portion is from Martha Stewart’s Banana Whoopie Pie recipe, but I’m not sure where the peanut butter filling is from – I just got it from this blog.  I made a double-batch so there would be enough for my coworkers and Whoopie Pie testers, as well as a few extra for my family. But for the purposes of this entry, I’m going to write the actual amounts for one batch, to keep it simple.

I first combined 2 cups of flour with ½ tsp of baking powder, baking soda, and salt in a bowl, which I set aside (the dry ingredients).  In a separate bowl, I mashed 1 cup of bananas (about 2 ripe bananas) and mixed it with 1 cup of sour cream.   If the bananas look a little brown, it’s because I had put the three bananas I was saving for this in the fridge earlier in the week, as they were ripening too quickly.  If you’ve ever put really ripe bananas into the fridge for a few days, you’ll know that their skin turns black, and the outer layer of the flesh also turns a little bit brown.  But it’s still good, though!  And it smelled soooooo good at this point – already!

Banana and Sour Cream, pre-mixing

In a third bowl, I mixed ½ cup of butter with ½ cup of granulated (white) sugar and ½ cup of packed brown sugar and mixed them with my electric hand mixer for a few minutes, until it was creamy and pale.

Next, I added 1 large egg and ½ tsp of vanilla extract, beating until they were incorporated.  Then it was time to combine the bowls.  I alternated beating in the dry mixture and the banana-sour cream mixture, making sure to start and end with the dry.  Finally, I used my cookie scoop to scoop the batter onto my cookie sheets, about 1 inch apart, before popping them into my pre-heated oven (350F).  There was some trial and error involved with these last two steps.  I have a medium-sized cookie scoop, so I initially scooped heaping spoonfuls for the cookie.  However, I quickly discovered that the batter spreads quite a bit, leaving me with monster-sized cookies, probably the size of the ones Colin is modeling in the last post.  For the next round, I scaled down to a full-sized scoop’s worth, but that was pretty much the same size.  I ended up doing a half-scoop, which seemed to make them a reasonable size.  And then for fun, I did tiny 1/3-sized scoops for bite-sized treats.

From L>R, the Monster, the Full-Scoop, and the Half-Scoop. The half-scoop ones look puny here, but they're really not.

The last item I had to play with was the baking time – this is something that can vary considerably with different bakers, simply due to different ovens.  After baking them for the recommended 12 minutes, I found that they were still very soft (but delicious nonetheless – tasted like banana bread!).  I ended up settling on about 20 minutes, but this isn’t unusual as my oven doesn’t seem to heat that well.

I don’t know where the peanut butter icing recipe came from, so I’m just going to credit the blog for it.  This was AMAZING – reminded me of the Reese’s Peanut Butter Cup filling.  And super-simple to make: just beat 1 cup of creamy peanut butter, ½ cup of butter, and 1 tsp of vanilla together, then slowly add icing sugar up to 2 cups, stopping when you achieve the desired consistency.

Unfortunately, I wasn’t paying too much attention and accidentally used my half-fat margarine instead of butter.  I discovered this back when I was learning to make a red velvet cake, but half-fat margarine ≠ butterEspecially when it comes to icing.  It has to do with the chemical bonds, but basically, half-fat margarine uses single bonds instead of double-bonds, which makes it much softer and, consequently, much more runny.  So my icing turned out a little soft and not as structured as I would have wanted, but overall, it’s not too bad.  In my defense, I was listening to the last period of the Vancouver Canucks vs. Columbus Blue Jackets game while I was doing this.  (Final score: VAN-4, CBJ-1, in case you’re curious)

To assemble the pies, I did was spoon the peanut butter filling into a plastic bag, twirl up the open end, and snip off a small corner: instant piping bag!  I piped a circle of the peanut butter filling onto the flat bottom of one cookie, then topped it with another (flat bottoms in) and voila! – Peanut Butter Banana Whoopie Pies!

Overall, I enjoyed making the whoopie pies.  The recipe was really simple, especially with the proportions of ingredients being equal, I pretty much only needed my ½ cup measuring cup and my ½ tsp measuring spoon (with a few notable exceptions)!  This meant that I didn’t have to worry too much about forgetting a measurement, although I could always go back to my recipe to check.   Unfortunately, the cookie recipe does tend to spread quite a bit, so I probably need to invest in a smaller sized cookie scoop to make them again – doing the half-scoop meant that my cookies were not always the same size and not always perfectly circular.  I probably also need to work on my piping skills and presentation, as evidenced by the first photo in this blog 😉 Overall, though, I loved the icing, and the cookie had a really strong banana taste so it didn’t get lost with the icing.

The side view. Again, L>R: The Monster, the Full-Scoop, and the Half-Scoop.

PS For those of you who noticed my banana number discrepancy (2 used, 3 refrigerated), I had one extra banana left over, so I made chocolate chip banana muffins.  Yum!

Right out of the oven

I still can’t quite believe that Courteney used low-fat margerine again (in both the pies and the filling!)… butter is the only way in baking in my books! Her argument was that they tasted fine but we don’t know how good they could have been! They still were quite tasty though!
– Becky