My husband and I went on our honeymoon to Bar Harbor, Maine, where we had our first taste of cakey, fluffy goodness–the whoopie pie. Being born and raised in FL, neither of us had ever even heard of whoopie pies, but we sure have been hooked ever since. The possibilities are endess–red velvet, pumpkin cream cheese, vanilla, even chocolate dipped if you dare–and one of our favorites, chocolate peanut butter. They are easy as, well…pie and they are sure to disappear before you can say ‘whoopie!’

chocolate peanut butter whoopie pies
(from Martha Stewart’s ‘Cookies’)


cups flour
cups unsweetened cocoa powder
1 tablespoon baking soda
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter, room temp
2 cups sugar
2 large eggs
2 cups buttermilk, room temp
2 teaspoons vanilla extract
  • Preheat oven to 400°. Line 2 baking sheets with parchment or silipats.
  • In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
  • In another bowl, beat butter and sugar on medium until creamed. Add the eggs, buttermilk, and vanilla. Beat until well combined. On low speed, slowly add the dry mixture until well combined.
  • Using a cookie scoop (suggested for even cookies) or a spoon, drop about 1½ tablespoons of batter onto the baking sheets, leaving about 2 inches between each drop. Bake about 8 minutes.


1 1/3 cup creamy peanut butter
2 sticks (1 cup) unsalted butter, room temp
1 cup powdered sugar
  • Beat the peanut butter and butter on high until smooth. Reduce to low, add powdered sugar, and mix until combined. Up the speed to high again, and mix until fluffy and smooth, about 3 minutes.
  • Assembly: Pipe or spread the filling generously on one cookie, top with another cookie, and gently press together. I like to serve them individually saran wrapped, as they are easier to eat anywhere or take extras home this should make 3 dozen or so). That’s how they were served in Maine, so that’s the way we like to eat them too.

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