Peanut Butter Whoopee Pies
Peanut Butter Whoopee Pies—soft peanut butter cookies filled with peanut butter frosting and marshmallow fluff. A fluffernutter mashup.
Ingredients
- 1 1/2 c all-purpose flour (180 grams)
- ½ tsp salt
- ¼ tsp baking soda
- 1/2 tsp baking powder
- ½ c peanut butter
- ¼ c unsalted butter softened
- ¼ c sugar
- 1/2 c light brown sugar packed
- 1 egg
- ½ c milk
- 1 tsp vanilla extract
- 3 ½ oz marshmallow fluff half container
- ⅔ c powdered sugar more for a firmer filling
- ¼ c peanut butter
- ¼ c unsalted butter softened
- ½ tsp vanilla extract
- ⅛ tsp kosher salt
Instructions
- To make the whoopee pies, mix together in a bowl the flour, salt, baking soda, and baking powder then set it aside. In another bowl beat the softened butter with both sugars, peanut butter, egg, and vanilla. Sift in the dry mix and blend on medium speed. Add the milk and mix until fully blended.
- Scoop even mounds of dough onto a baking sheet. Bake for 9-11 minutes in a preheated 350-degree oven. Allow the cookies to cool for 5 minutes before carefully moving them to a wire rack to finish cooling.
- In a clean mixing bowl beat the softened butter, salt, peanut butter, powdered sugar, and vanilla on medium speed until smooth.
- To make fluffernutter whoopee pies, spread the peanut butter frosting on half of the cookies and a tablespoon of marshmallow fluff on the other half. Sandwich them together to form a delicious sandwich cookie.
Notes
I used my small cookie dough scoop to get 32 uniform cookies the pies. I believe the scoop size is 1 1/2 tablespoons. Each cookie was about 2-3 inches across.
Nutrition
Calories: 335kcal | Carbohydrates: 43g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 235mg | Potassium: 173mg | Fiber: 1g | Sugar: 27g | Iron: 1mg
Servings: 12 sandwiches
Calories: 335kcal