I grew up visiting the Pennsylvania Dutch Country as a child. Whoopie Pies are a classic dessert among the Pennsylvania Amish. They've become more popular in recent years and I've seen them pop up all over the place.
Last night I went out to dinner with a few of my girlfriends from college. I had some of these Peanut Butter Whoopie Pies waiting in the car in a lunch bag with ice packs. After dinner, we moseyed over to Starbucks for coffee and I whipped out my whoopie pies for dessert. A chorus of "Tar, these are really good!" ensued. I may have blushed a little.
What is a Whoopie Pie?
The official definition is "a dessert or snack made from two soft cookies, typically chocolate, with a creamy filling sandwiched in between."
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I skipped over the traditional chocolate version and went straight to peanut butter. And I don't regret it one bit.
"Pennsylvania, Maine, Massachusetts, Virginia and New Hampshire all claim to be the birthplace of the whoopie pie." - Wikipedia
Wherever they came from they are delicious. The first whoopie pie I clearly remember eating was in New Hampshire at a cute little country store while visiting my husband's aunt. That was chocolate with marshmallow filling. Yum!
How to Make a Whoopie Pie?
Whoopie Pies are very easy to make. They are made from a thick, cakey batter that produces big soft cookies. My trick is using a cookie scoop to keep them a uniform size. This makes finding a pair that match much easier. Once you mix up the batter, just scoop the cookies and bake.
Next, mix up the filling. Cool the cookies, add some filling, and give them a top. Done!
Whoopie Pie Ingredients:
- butter
- sugar-free sweetener
- peanut butter powder
- coconut flour
- egg
- almond milk
- sour cream
- vanilla
- baking powder
- baking soda
- salt
Peanut Butter Buttercream Ingredients:
- butter
- cream cheese
- sugar-free sweetener
- peanut butter powder
- vanilla
Love Peanut Butter everything? Here are some more Low Carb Peanut Butter Desserts!
White Chocolate Peanut Butter Cheesecake
Want a peanut butter fix even faster? Try this 3 Minute Keto Peanut Butter Mug Cake!
And my Chocolate Whoopie Pies are a must for any whoopie pie fan.
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📖 Recipe
Ingredients
Whoopie Pie Ingredients:
- 4 oz salted butter
- ½ cup Joy Filled Eats Sweetener
- 1 cup peanut flour
- ½ cup coconut flour
- 1 egg
- ½ cup almond milk
- ½ cup sour cream
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
Peanut Butter Buttercream Ingredients:
- 4 oz salted butter
- 1 oz cream cheese
- ¾ cup powdered sweetener
- ¼ cup peanut flour
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350.
- Cream together the butter and sweetener with an electric mixer. Add in the rest of the ingredients and mix until smooth. Using a large cookie scoop drop 16 blobs of dough onto parchment lined baking sheets. Bake for 25-27 minutes until the whoopie pies feel firm to the touch and spring back when lightly pressed. Cool completely.
- While they are cooling you can make the filling. Cream together the butter, cream cheese, and sweetener. Mix in the peanut butter powder and vanilla until smooth.
- To fill the whoopie pies flip half of them upside down. Spoon or pipe the frosting evenly between them. Top with a second cookie. Store in the fridge.
Notes
Nutrition
I couldn't resist sharing a pic of my little finger licker at the bottom of this post. 💖
Originally Published September 21, 2016. Revised and Republished March 15, 2019.
Vickie Buettner says
I used the chocolate Keto Whoopie pie recipe and used the Peanut Butter Filling from this recipe and OH WERE THEY GOOD!!....Thought I had better clarify my previous comment for you! I have also made both recipes with their original fillings and liked them both, but just HAD to use Chocolate Whoopie Pies with Peanut Butter filling.
Vickie Buettner says
The whoopie pies turned out great, and my favorite part of them was the peanut butter filling!! To die for!!! Thanks for sharing. I used "your sugar" because it is my all-time favorite sugar substitute. Thanks again for ANOTHER GREAT RECIPE!!
Mary Paxton-Dalessandro says
Are they supposed to spread during cooking or am I supposed to flatten them? Mine stayed in n the shape of my cookie scoop!
Taryn says
Mine spread as seen in the pictures without flattening them. You can flatten them a bit if necessary.
Ann says
Outstanding! One of my favorites of yours
Have any more Whoopie Pie recipes?
Taryn says
Not yet, but you can really bake most cake or cupcake recipes as a whoopie pie. Just reduce the liquid to make the batter thicker.
Mary says
If I just used Stevia what would the amount needed be? Same as listed in recipe? Newbie here so just learning the ropes!
Taryn says
Which stevia do you have? A stevia extract powder (the super-concentrated ones that come with a teeny tiny spoon) will not work. But a blend like truvia could.
Alixe says
For the frosting can you use peanut butter protein powder instead of the flour ?
Taryn says
Possibly. I'd mix up a very small batch first. As long as you like how it tastes go for it!
Paige says
Delicious. Not too sweet. Used your sweetener for the cookie and swerve confectioners for the filling. Next time maybe I would add a few crushed peanuts for some crunch.
Debbie Morgan says
Question: can I use Peanut Butter it self , instead of peanut butter flour?
Taryn says
I have not tested this with peanut butter so I'm not sure that would work. Most grocery stores do carry peanut butter powder or peanut butter flour. It goes by both names.
Danielle Skinner says
Question. Above where you list the ingredients you list Peanut butter powder, down below in the recipe peanut butter powder is not listed but peanut flour is, which one is it? PB2 or Peanut flour? Can't wait to try these!!
Taryn says
They are similar and interchangeable. Different brands label differently. The brand PB2 does have added sugar so that isn't the best choice. .
Janet says
How much is one stick of butter. ?
Taryn says
1 stick is equal to 4 ounces or 113 grams
Sherry says
My frosting tasted kind of grainy was I supposed to use confectionery sugar?
Taryn says
Powdered sweeteners do work best in frosting.
Sherry says
Is peanut butter powder the same as peanut butter flour?
Taryn says
Pretty much. They can be used interchangeably.
Kristy says
Could you use cashew flour instead of peanut flour?
Taryn says
I have not baked with cashew flour myself but I think any nut flour would work in these.
Mary Granger says
Taryn can I get your ratio of your blend of sugar substitutes that you use please?
Taryn says
Hi Mary, it is linked in the post and you can find it here: joyfilledeats.com/sweetener
Alisa says
These spread out and are flat. The dough looked firm enough. The only change I made was regular milk instead of almond. Maybe if the recipe was by weight instead of volume it would have turned out? Bummer.
Taryn says
I've been slowly converting my recipes to offer weight but I have to do each individually. Did you use the sweetener listed? I don't think just swapping the milk would make them spread so much.
Jenn says
Would these do okay if frozen? I want to make them, but I can't go crazy. I LOVE peanut butter desserts and I WILL go crazy.
Taryn says
Yes. I'd wrap them individually in plastic wrap to avoid freezer burn.
SALLY says
in the recipe you say 1/2 cup sugar free sweetener or my sweetener, does that mean 1/2 cup or your sweetener? I have made your sweetener but have not used it yet.
Taryn says
Normally yes. This recipe was developed with erythritol though so you may need less. I'd try 1/2 the amounts listed. You can always make the filling sweeter if the cookies are lightly sweetened. Grinding my sweetener to a powder is recommended for icing.
Tami Sisemore says
Would this work with sunbutter for a peanut allergy?
Grace A. Davila says
Very tasty but I’m not sure if I did something wrong. The filling was too grainy. I think I will use powdered sweetener instead.
Miranda Pilcik says
Same with mine
Karen says
I want to try making these but I want to try to make my own peanut flour. Can I do this with regular salted peanuts? Some of these ingredients are so expensive. I would rather use the stuff I have on hand.
Thank you!
Taryn says
You can try but they press the oil out of peanut flour to make it drier. It might be too wet if you grind it yourself. Also, I'd try with unsalted peanuts or the cookies may end up too salty. Be careful when grinding the peanuts to stop as soon as they are finely chopped or you'll end up with peanut butter.
Der says
Hi so I was just wondering about the cream filling it you are using peanut flour or are you using peanut butter powder? In The recipe it says powder in one part and then flour in the other part. Could you clarify? Thanks.
I just used the flour for the filling because I didn’t catch it in time hopefully it will turn out OK
Taryn says
As long as you are buying peanut butter powder without added ingredients they are basically the same thing. Either will work. https://www.nationalpeanutboard.org/news/in-nutshell-peanut-flour-vs-powdered-peanut-butter.htm