These Chocolate Peanut Butter Whoopie Pies are the perfect mix of fun, simple, and irresistible. Think soft, mini chocolate cakes sandwiched together with a rich, fluffy peanut butter buttercream —basically the best homemade whoopie pie ever. They’re easy to make, super cute to serve, and always a hit!
Chocolate whoopie pies with peanut butter filling
I’m a sucker for anything that combines peanut butter and chocolate, so it’s no surprise I make these Chocolate Peanut Butter Whoopie Pies so often! Alongside favorites like my Homeade Peanut Butter Cups and Chocolate Peanut Butter Cookies , these whoopie pies always disappear first. The soft chocolate cakes and creamy peanut butter filling make them an instant crowd-pleaser.
I like to think of whoopie pies as the cupcake’s cooler, more portable cousin. They’re made by sandwiching frosting between two soft, cake-like cookies for a fun, handheld dessert. Traditional whoopie pies use a marshmallow fluff filling, but you can use any frosting you love. In this recipe, I go all in with a rich, decadent peanut butter buttercream that pairs perfectly with the moist chocolate cakes.
The best part? These homemade chocolate whoopie pies come together in about 20 minutes and freeze beautifully, making them perfect for parties, holiday trays, or make-ahead treats. This chocolate whoopie pie recipe is one you’ll find yourself making again and again.
PS. I really like whoopie pies. Try my Pumpkin Whoopie Pies With Marshmallow filling and Vanilla Whoopie Pie Recipe With Marshmallow Filling next.
How to make a chocolate whoopie pie recipe
These delicious chocolate peanut butter whoopie pies are easy to make and super fun to eat. A whoopie pie pan will help your cakes bake evenly and consistently, but a cookie sheet works too. This is how it’s done:
Mix the butter, sugar, baking powder, baking soda, salt, vanilla, and egg together in a large mixing bowl. Once it’s smooth, add the cocoa and mix again.
Add the flour and milk and continue mixing until you have a smooth, chocolatey batter.
Use a 1/4 cup measuring cup to drop dollops of cake mix onto a whoopie pie pan (don’t have one? see suggestions below).
Bake the cakes until they’re firm, then leave them on a wire rack to cool. Prepare the peanut butter frosting while you wait.
How to make peanut butter buttercream
- Whip the melted butter and peanut butter together in a bowl until it’s light and fluffy.
- Continue mixing while you slowly add the powdered sugar and milk. The resulting mixture should be thick and creamy.
- Keep whipping the frosting for 1 or 2 minutes to incorporate lots of air. The fluffier the frosting, the better.
- When the cakes are cool, spread a generous amount of your buttercream one cake half. Add another half on top and gently press them together. Serve and enjoy!
Can you make these without a whoopie pie pan?
Absolutely! Just drop about ¼ cup of batter onto a greased baking sheet for each cake, and they’ll bake up perfectly without the pan.
Pin for later:
Ingredients
For the cakes
- ▢ 1/2 cup butter melted
- ▢ 1 cup brown sugar
- ▢ 1 teaspoon baking powder
- ▢ 1/2 teaspoon baking soda
- ▢ 3/4 teaspoon salt
- ▢ 1 teaspoon vanilla
- ▢ 1 egg
- ▢ 1/2 cup cocoa powder
- ▢ 2 1/3 cups flour
- ▢ 1 cup milk
For the peanut butter buttercream
- ▢ 1/2 cup butter melted
- ▢ 1 cup creamy peanut butter
- ▢ 2 cups powdered confectioners sugar
- ▢ 2 tablespoons milk
Instructions
For the cakes
- Preheat oven to 350 degree F. Spray baking sheet or whoopie pie pan.
- In a large mixing bowl mix together butter, sugar, baking powder, baking soda, salt and vanilla. Once mixed, add in the egg and continue beating until all smooth. Add in cocoa powder and continue mixing.
- Add flour and milk and continue beating until smooth. Make sure it’s completely mixed and soft.
- Drop the cake dough by 1/4 cupfuls onto baking sheet or fill up whoopie pie pan. If using a baking pan, leave 1 inch between cakes as they will grow.
- Bake 11 to 13 minutes until firm. Remove from oven and let cool completely.
- Spread peanut butter filling on one pie, while using another pie to press it down.
- Enjoy immediately or wrap in plastic wrap to store.
For the peanut butter buttercream
- Beat melted butter and peanut butter in a bowl until mixed. Gradually mix in sugar and once thickened, add milk.
- Continue beating for about 2 minutes until buttercream is spreadable and fluffy.
Video:
These Chocolate Peanut Butter Whoopie Pies are the perfect mix of fun, simple, and irresistible. Think soft, mini chocolate cakes sandwiched together with a rich, fluffy peanut butter buttercream —basically the best homemade whoopie pie ever. They’re easy to make, super cute to serve, and always a hit!
Chocolate whoopie pies with peanut butter filling
I’m a sucker for anything that combines peanut butter and chocolate, so it’s no surprise I make these Chocolate Peanut Butter Whoopie Pies so often! Alongside favorites like my Homeade Peanut Butter Cups and Chocolate Peanut Butter Cookies , these whoopie pies always disappear first. The soft chocolate cakes and creamy peanut butter filling make them an instant crowd-pleaser.
I like to think of whoopie pies as the cupcake’s cooler, more portable cousin. They’re made by sandwiching frosting between two soft, cake-like cookies for a fun, handheld dessert. Traditional whoopie pies use a marshmallow fluff filling, but you can use any frosting you love. In this recipe, I go all in with a rich, decadent peanut butter buttercream that pairs perfectly with the moist chocolate cakes.
The best part? These homemade chocolate whoopie pies come together in about 20 minutes and freeze beautifully, making them perfect for parties, holiday trays, or make-ahead treats. This chocolate whoopie pie recipe is one you’ll find yourself making again and again.
PS. I really like whoopie pies. Try my Pumpkin Whoopie Pies With Marshmallow filling and Vanilla Whoopie Pie Recipe With Marshmallow Filling next.
How to make a chocolate whoopie pie recipe
These delicious chocolate peanut butter whoopie pies are easy to make and super fun to eat. A whoopie pie pan will help your cakes bake evenly and consistently, but a cookie sheet works too. This is how it’s done:
Mix the butter, sugar, baking powder, baking soda, salt, vanilla, and egg together in a large mixing bowl. Once it’s smooth, add the cocoa and mix again.
Add the flour and milk and continue mixing until you have a smooth, chocolatey batter.
Use a 1/4 cup measuring cup to drop dollops of cake mix onto a whoopie pie pan (don’t have one? see suggestions below).
Bake the cakes until they’re firm, then leave them on a wire rack to cool. Prepare the peanut butter frosting while you wait.
How to make peanut butter buttercream
- Whip the melted butter and peanut butter together in a bowl until it’s light and fluffy.
- Continue mixing while you slowly add the powdered sugar and milk. The resulting mixture should be thick and creamy.
- Keep whipping the frosting for 1 or 2 minutes to incorporate lots of air. The fluffier the frosting, the better.
- When the cakes are cool, spread a generous amount of your buttercream one cake half. Add another half on top and gently press them together. Serve and enjoy!
Can you make these without a whoopie pie pan?
Absolutely! Just drop about ¼ cup of batter onto a greased baking sheet for each cake, and they’ll bake up perfectly without the pan.
Pin for later:
Ingredients
For the cakes
- ▢ 1/2 cup butter melted
- ▢ 1 cup brown sugar
- ▢ 1 teaspoon baking powder
- ▢ 1/2 teaspoon baking soda
- ▢ 3/4 teaspoon salt
- ▢ 1 teaspoon vanilla
- ▢ 1 egg
- ▢ 1/2 cup cocoa powder
- ▢ 2 1/3 cups flour
- ▢ 1 cup milk
For the peanut butter buttercream
- ▢ 1/2 cup butter melted
- ▢ 1 cup creamy peanut butter
- ▢ 2 cups powdered confectioners sugar
- ▢ 2 tablespoons milk
Instructions
For the cakes
- Preheat oven to 350 degree F. Spray baking sheet or whoopie pie pan.
- In a large mixing bowl mix together butter, sugar, baking powder, baking soda, salt and vanilla. Once mixed, add in the egg and continue beating until all smooth. Add in cocoa powder and continue mixing.
- Add flour and milk and continue beating until smooth. Make sure it’s completely mixed and soft.
- Drop the cake dough by 1/4 cupfuls onto baking sheet or fill up whoopie pie pan. If using a baking pan, leave 1 inch between cakes as they will grow.
- Bake 11 to 13 minutes until firm. Remove from oven and let cool completely.
- Spread peanut butter filling on one pie, while using another pie to press it down.
- Enjoy immediately or wrap in plastic wrap to store.
For the peanut butter buttercream
- Beat melted butter and peanut butter in a bowl until mixed. Gradually mix in sugar and once thickened, add milk.
- Continue beating for about 2 minutes until buttercream is spreadable and fluffy.
Video:
Chocolate Peanut Butter Buttercream Whoopie Pies
Ingredients
For the cakes
- 1/2 cup butter melted
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon vanilla
- 1 egg
- 1/2 cup cocoa powder
- 2 1/3 cups flour
- 1 cup milk
For the peanut butter buttercream
- 1/2 cup butter melted
- 1 cup creamy peanut butter
- 2 cups powdered confectioners sugar
- 2 tablespoons milk
Instructions
For the cakes
- Preheat oven to 350 degree F. Spray baking sheet or whoopie pie pan.
- In a large mixing bowl mix together butter, sugar, baking powder, baking soda, salt and vanilla. Once mixed, add in the egg and continue beating until all smooth. Add in cocoa powder and continue mixing.
- Add flour and milk and continue beating until smooth. Make sure it’s completely mixed and soft.
- Drop the cake dough by 1/4 cupfuls onto baking sheet or fill up whoopie pie pan. If using a baking pan, leave 1 inch between cakes as they will grow.
- Bake 11 to 13 minutes until firm. Remove from oven and let cool completely.
- Spread peanut butter filling on one pie, while using another pie to press it down.
- Enjoy immediately or wrap in plastic wrap to store.
For the peanut butter buttercream
- Beat melted butter and peanut butter in a bowl until mixed. Gradually mix in sugar and once thickened, add milk.
- Continue beating for about 2 minutes until buttercream is spreadable and fluffy.
Video
Recipe Created by Pamela Reed for brooklynfarmgirl.com
