How To make Chocolate Peanut Butter Whoopies

How to make my Gluten Free Chocolate Whoopie Pies, with Peanut Butter Cream Cheese filling!

#glutenfree #glutenfreewhoopiepies #glutenfreebaking

Jilly G's Cookbook
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My Gluten Free Flour Mix

Today I am going to show you how to make my Gluten Free Chocolate Whoopie Pies, with a peanut butter cream cheese filling!!
These cookies by themselves are very chocolatey, and not very sweet. Paired with this filling they are perfect!
Make your favorite buttercream or cream cheese frosting to go in these cookies!!
If you have any questions let me know in the comments!
Below you can find the recipe and links to the products

For the Cookies:
2 cups GF Flour
1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup Cocoa Powder
1/2 cup Butter {113 grams}
1/3 cup Honey {1 cup Sugar}
2 Eggs
1 cup Kefir or Buttermilk
1 tsp Vanilla

Peanut Butter filling:
4 Tbsp Butter {57 grams}
4 ounces Cream Cheese
1 cup Peanut Butter
1/4 cup Honey {1/2 cup powdered sugar}
1 tsp Vanilla
1/4 tsp Salt
1 Tbsp Heavy Cream

Oven 400 F. Parchment lined cookie sheets. Bake for 10-12 minutes. Cool completely before filling.

Ove glove
Cookie sheets
Cooling rack
Pyrex measuring cups
Kitchen aid mixer
Silicone spoon
Offset spatula
Cookie spatula
Large spoon

Chocolate Peanut Butter Whoopie Pies

1/2 cup crisco/ shortening
1 cup sugar
2 cups flour
1/2 cup cocoa powder
1/2 tsp baking powder
1 tsp salt
1 eggs
1 tsp vanilla
1/2 cup milk
1 1/2 tsp vinegar
1/2 cup hot water
1 tsp baking soda

Beat crisco and sugar. Add in egg and vanilla. Beat in flour, baking powder, cocoa powder, and salt. Combine milk and vinegar. Add to batter. Combine hot water and baking soda. Add to batter. Scoop onto lined baking trays. Bake at 350° 8-10 minutes. Cool on pan 2 minutes before removing to wire racks to cool completely.

Icing:
1 stick room temperature butter
1/2 cup peanut butter
1 tsp vanilla
3-4 cups powdered sugar
3-5 TBS milk

Beat butter, peanut butter, and vanilla. Beat in powdered sugar. Beat in enough milk to get a spreadable consistency.

The Best Authentic New England Whoopie Pies Recipe

Do you want to know how to make whoopie pies? You'll learn how to make authentic New England whoopie pies with this video. What are whoopie pies? Whoopie pies are delicious treats with a smooth, creamy filling, made without Fluff, between two sweet cakes. There's a debate about the whoopie pie's origin but my recipe is straight from New England. It's the Maine whoopie pie recipe my family has enjoyed for decades and what I consider the original whoopie pie recipe.

Whoopie pies are an anytime-of-year treat. They are perfect for summer picnics and barbecues because they are individual servings and hand-held treats. Because they freeze well you can make them ahead for bag lunches, road trips, and after-school snacks. Make them for holidays and special occasions by rolling the edges in colorful sprinkles.

This recipe includes a whoopie pie filling without fluff. It has a unique (original) filling made with sugar, shortening, milk, and flour. If you've been a Devil Dogs or Hostess Cakes fan, you'll love these whoopie pies. Other things that make this recipe special are:
The cakes are amazingly moist. No dry mouthful of crumbs here. (I recommend you wrap each whoopie pie individually in plastic wrap because they will stick together.
The filling has just the right amount of sweetness.
These whoopie pies freeze beautifully. Make them ahead, and freeze them for later.
#whoopiepie #whoopiepierecipe #mainewhoopiepie

Get the full printable recipe:

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High Protein Chocolate Peanut Butter Whoopie Pies - Anabolic Lifestyle #whoopiepies #healthydesserts

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Chocolate Peanut Butter Whoopie Pies:

Cream Filling:
- 20 grams PB2 or PB & Me (
- 10 grams chocolate casein
- 150 grams 0 fat Greek yogurt
- 1 packet zero calorie sweetener (
**Optional: 2 drops of peanut butter extract (

The Cakes:
- 15 grams all purpose flour
- 10 grams Hershey’s coco powder (
- 10 grams chocolate casein
- 10 grams chocolate whey
- 4 grams baking powder
- 20 grams erythritol or monk fruit sweetener (
- Pinch of sea salt
- 15 grams oat fiber (
- 50 grams egg whites
- 75 grams 0 fat Greek yogurt

This recipe makes 2 servings, macros per serving:

Calories: 224 calories
Fat: 2.24 grams
Carbs: 37.56 grams
Protein: 25.91 grams
Fiber: 19.5 grams
Sugar: 2.08 grams

Disclaimer: Links included in the description above are affiliate links. If you purchase any of these products with the links I provided I may receive a small commission at no additional charge to you! Thank you for supporting my channel and I appreciate every single one of you!

Music used in this video:

LAKEY INSPIRED - The Process

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S1- Ep8:-Chocolate Whoopie Pie with Peanut Butter Filling

Hey Guys!!! Welcome back to my channel again!! Its Me, Aindri from The Jelly Beans Bakery. Today I'm gonna show an incredibly sweet dessert called Chocolate Peanut Butter Whoopie Pie. Its a cake cookie with a mouth-watering chunky peanut butter frosting. Traditionally, Whoopie pies are frosted with marshmallows. But I thought, why do the traditional way when I can add something unique as filling!!! For this, I am indebted to Anna Olson of Oh Yum! channel whose works I adore.
So let's investigate into this crowd-puller dessert!!!

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This recipe yields 11 Biiggg Sandwich cake cookies
{Oven preheat:- 190 C/375 F}
260g plain flour
200g caster sugar ( I gave 170g, sorry.... in vid I dint mention dat)
90g dutch processed cocoa powder
113g unsalted butter, at room temperature & cut into pieces
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
57g melted & cooled brown butter (MY TWIST, HAHA)
32g good quality (with cocoa butter) white chocolate chips or chunks
2 tsp vanilla extract
1 lg egg
175g Whole milk (room temp)
125g Full-fat sour cream

For the filling:-

75g unsalted butter, at room temperature
85g pure peanut butter (I preferred chunky)
80g icing sugar, sifted
1/4 tsp almond extract

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Chocolate and Peanut Butter Whoopie Pies

You can not go wrong with chocolate and peanut butter. These whoopie pies are no exception. The moist cocoa cookie cakes, blend beautifully with the rich creamy peanut butter buttercream. The perfect sweet snack for anytime of day.

Ingredients:
• 2 cups all-purpose flour
• 1 cup buttermilk
• 1 egg
• 6 tablespoons cocoa powder
• ½ cup unsalted butter
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon vanilla extract
• ½ cup granulated sugar
• ½ cup light brown sugar
• ¼ teaspoon salt

Filling: Peanut Butter Buttercream
• 1 cup peanut butter
1/2 cup butter
• 2 cups confectioners’ sugar
• 3 tablespoons heavy cream
• 1 teaspoon vanilla


Instructions:

1. Preheat oven to 350 degrees.
2. In a bowl combine flour, cocoa powder, baking powder, baking soda and salt. Set aside for later.
3. Using a mixer, cream butter and sugars together, on medium. Add in egg, then vanilla.
4. With the mixer on low, add in flour mixture. Rotate the addition of flour with buttermilk. Add in a third at a time. Once all flour and buttermilk is added, mix until well combined.
5. Using an ice cream scoop or tablespoon, to scoop batter onto baking sheet. Leave space for cakes to expand. Bake for 10-12 minutes.

Peanut Butter buttercream filling:
1. Using a mixer, cream butter and peanut butter together, until smooth.
2. Add in confectioners’ sugar, a third at a time. Next add heavy cream and vanilla. Add butter cream to a piping bag.
3. Pipe circles of filling onto the underside of half of your cakes. Top with the unfrosted cakes, to form your whoopie pies.
*Recipe should yield 12-14 whoopie pies.