Peanut Butter Whoopie Pies. Two tender cakey cookies sandwiched with peanut butter buttercream frosting. These are so good you will never be able to tell they are low carb or grain free. You may yell “whoopie” after each bite.
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. When my friends at Honeyville sent me a bag of their Peanut Butter Powder to try I knew I wanted to make whoopie pies. I had a suspicion their Peanut Butter Powder would work perfectly and it did. They were amazing on my first try.
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.
Whoopie Pie Ingredients: butter, sweetener, peanut powder, coconut flour, egg, almond milk, sour cream, vanilla, baking powder, baking soda, salt
Peanut Butter Buttercream Ingredients: butter, cream cheese, sweetener, peanut powder, vanilla
Make sure to visit Honeyville’s online store. They have some really amazing products: http://shop.honeyville.com/
Peanut Butter Whoopie Pies. Two tender cakey cookies sandwiched with peanut butter buttercream frosting. These are so good you will never be able to tell they are low carb or grain free.
- 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.