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Chocolate Peanut Butter Whoopie Pies
A dessert lover’s dream! Marshmallow fluff swirled with peanut butter sandwiched between two soft chocolate cookies.
Course
Desserts
Cuisine
American
Keyword
Chocolate Peanut Butter Whoopie Pies
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
Calories
673
kcal
Author
Stacie Vaughan
Equipment
Mixing bowl
Hand Mixer
Baking sheet
Ingredients
1
cup
brown sugar
½
cup
shortening
2
cups
all-purpose flour
¼
cup
unsweetened cocoa powder
1
tsp
baking soda
1
tsp
baking powder
½
tsp
salt
1
tsp
vanilla extract
1
cup
milk
1
egg
½
cup
mini chocolate chips
1
jar
marshmallow creme
7oz jar
1
cup
peanut butter
US Customary
-
Metric
Instructions
Preheat oven to 350℉.
Line a large baking sheet with parchment paper or grease with non-stick cooking spray.
Using a mixer, cream together shortening, brown sugar, vanilla and egg.
In a bowl, stir together flour, cocoa powder, baking soda, baking powder and salt.
Add in half of dry ingredients and then half of milk. Then add the rest of dry ingredients and remaining milk.
Mix until combined. Stir in mini chocolate chips.
Using a ¼ measuring cup, scoop batter into mounds on the baking sheet.
Leave 1-2 inches between each cookie.
Spread the batter out using the back of a spoon.
Bake for 15 minutes and allow them to cool on the baking sheet.
In a large bowl, stir together marshmallow fluff and peanut butter until marbled.
To assemble the whoopie pie, spread some of the filling on the flat side of a cookie. Top with another cookie. Enjoy!
Nutrition
Serving:
1
g
|
Calories:
673
kcal
|
Carbohydrates:
84
g
|
Protein:
14
g
|
Fat:
34
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
19
g
|
Cholesterol:
33
mg
|
Sodium:
557
mg
|
Fiber:
4
g
|
Sugar:
45
g