Peanut Butter and Jelly Whoopie Pies take two of the most beloved flavors in the dessert world and turn them into soft, cakey sandwich cookies that disappear from the plate faster than you can refill it.
Two pillowy peanut butter cookie cakes hug a creamy peanut butter filling and a swipe of sweet jelly right in the center.
It is basically a grown up version of the sandwich you packed for lunch as a kid, except this one is soft, rich, and made to be devoured with both hands.
I first made these on a rainy Saturday when my kids were begging for “something fun” and I had half a jar of grape jelly sitting in the fridge with nowhere to go.
One batch later, the whole family was hooked, and this has become one of the most requested treats in our house.
If you love the classic Whoopie Pie Recipe, this peanut butter and jelly version is going to become a fast favorite too.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 12 minutes |
| Total Time | 37 minutes |
| Servings | 12 whoopie pies |
| Difficulty Level | Easy |
Why You’ll Love This Peanut Butter and Jelly Whoopie Pies
These whoopie pies bring together nostalgic PB&J flavor with a soft, bakery style texture that feels like a real treat.
They are simple enough for a weeknight baking project, but pretty enough to bring to a party or bake sale.
The peanut butter cookie cakes stay soft for days, so they are perfect for making ahead of time.
Kids love helping fill them, which makes this a great hands on recipe for family baking days.
- Soft, cakey texture that is nothing like a crunchy cookie
- Classic peanut butter and jelly flavor in a fun new format
- Easy to make ahead and store
- No fancy equipment required
- Great for lunchboxes, potlucks, and bake sales
They remind me a lot of my Vanilla Whoopie Pies, just with a peanut buttery twist that fans of PB&J will adore.
Ingredients
You likely already have most of these ingredients in your kitchen, aside from the jelly, which you can pick your favorite flavor for.
- All purpose flour
- Baking soda
- Baking powder
- Salt
- Unsalted butter, softened
- Creamy peanut butter
- Light brown sugar
- Granulated sugar
- Large egg
- Pure vanilla extract
- Whole milk
- Powdered sugar, for the filling
- Heavy cream, for the filling
- Grape jelly or strawberry jam
Another favorite: Peanut Butter Fudge
Kitchen Equipment Needed
Having the right tools on hand makes this recipe come together quickly and helps every whoopie pie bake up evenly.
- Stand mixer or hand mixer
- Large mixing bowls
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire cooling rack
- Offset spatula
- Measuring cups and spoons
I used the same setup when I made my Thumbprint Jam Cookies, and it worked beautifully here too.
Recommended Products for This Recipe
These are a few products I personally use and recommend to make this recipe turn out perfectly every single time.
1. KitchenAid Stand Mixer
This mixer whips the peanut butter filling into a silky, fluffy texture that is nearly impossible to get by hand.
It also makes creaming the butter and sugars for the cake batter fast and effortless. It is a kitchen workhorse that earns its keep in almost every dessert I make.
2. Medium Cookie Scoop
A good cookie scoop keeps every cake portion the same size, so your whoopie pies bake evenly and match up perfectly for sandwiching.
It also speeds up portioning the batter so you spend less time fussing and more time baking. I reach for mine constantly.
3. Half Sheet Baking Pans
Sturdy, heavy gauge baking sheets prevent the bottoms of your whoopie pie cakes from browning too quickly or baking unevenly.
I like having a couple of these on hand so I can bake two trays back to back without waiting for one to cool.
4. Silicone Baking Mats
These reusable mats give you the same nonstick benefits as parchment paper without generating extra waste, and they help the bottoms of the cakes brown evenly.
They are a small swap that makes a noticeable difference in texture.
5. Disposable Piping Bags
Piping the peanut butter filling instead of spreading it with a knife gives you a neater, more even layer and makes room for a swirl of jelly right in the center.
Cleanup is easy since you just toss the bag when you are done.
You might also enjoy: Chocolate Chip Cookies
Step-by-Step Instructions: How to Make Peanut Butter and Jelly Whoopie Pies
1. Prepare Your Oven and Pans
- Preheat your oven to 350 degrees Fahrenheit.
- Line two baking sheets with parchment paper or silicone baking mats.
- Set the pans aside so they are ready to go as soon as your batter is mixed.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Whisk until the ingredients are fully combined and no streaks of baking soda remain.
- Set the bowl aside for later.
3. Cream the Butter, Peanut Butter, and Sugars
- In a large mixing bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar together on medium speed.
- Beat for about 2 to 3 minutes, until the mixture is light, fluffy, and noticeably paler in color.
- Scrape down the sides of the bowl with a spatula as needed.
4. Add the Egg and Vanilla
- Add the egg and vanilla extract to the butter mixture.
- Beat on medium speed until fully incorporated, about 1 minute.
- Scrape the bowl again to make sure everything is evenly combined.
5. Combine the Wet and Dry Ingredients
- Add the flour mixture to the butter mixture in two additions, alternating with the milk.
- Mix on low speed after each addition, just until combined.
- Avoid overmixing, since this can make the cakes tough instead of soft.
6. Scoop the Batter
- Using a medium cookie scoop, drop rounded portions of batter onto the prepared baking sheets.
- Space the scoops about 2 inches apart to allow for spreading.
- Gently smooth the top of each mound with the back of a spoon or your finger for an even dome.
7. Bake the Cakes
- Bake one sheet at a time on the center rack for 10 to 12 minutes.
- The cakes are done when they spring back lightly when touched and a toothpick inserted in the center comes out clean.
- Let the cakes cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Make the Peanut Butter Filling
- In a clean mixing bowl, beat the softened butter and peanut butter together until smooth.
- Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud.
- Add the heavy cream and a pinch of salt, then beat on medium high speed for 2 minutes until light and fluffy.
9. Assemble the Whoopie Pies
- Once the cakes are completely cool, flip half of them flat side up.
- Pipe or spread a generous layer of peanut butter filling around the edge of each flipped cake, leaving a small well in the center.
- Spoon about a teaspoon of grape jelly or strawberry jam into the center well of the filling.
10. Sandwich and Serve
- Top each filled cake with a second cake, flat side down, and gently press until the filling reaches the edges.
- Repeat with the remaining cakes until all the whoopie pies are assembled.
- Serve right away, or store for later following the storage instructions below.
Read Also: Red Velvet Whoopie Pies
Tips for The Best Peanut Butter and Jelly Whoopie Pies
A few small details make a big difference in how these whoopie pies turn out.
- Use room temperature butter and egg so the batter mixes together smoothly
- Do not overmix the batter once the flour is added, or the cakes will turn out dense
- Let the cakes cool completely before filling, or the filling will melt and slide out
- Match cakes by size before assembling so each whoopie pie looks even
- Chill the filled whoopie pies for 15 minutes before serving to help them set
These tips work just as well for my Strawberry Whoopie Pies, so keep them in mind for that recipe too.
Serving Suggestions
Peanut Butter and Jelly Whoopie Pies are rich enough to stand on their own, but a few pairings take them even further.
A cold glass of milk is the classic companion, especially for kids after school.
- Serve alongside a scoop of vanilla ice cream for an extra indulgent dessert
- Pair with hot coffee for an afternoon treat
- Add to a dessert platter next to Toast With Jam and Butter for a fun PB&J themed spread
- Wrap individually for lunchboxes or picnics
- Serve slightly chilled on a hot day for a firmer, fudgier bite
Variations of Peanut Butter and Jelly Whoopie Pies
Once you have the base recipe down, it is easy to switch things up based on what you are craving.
- Swap grape jelly for strawberry, raspberry, or blackberry jam
- Add mini chocolate chips to the cake batter for a chocolate peanut butter twist
- Use crunchy peanut butter in the filling for added texture
- Roll the edges of the filled whoopie pies in crushed peanuts
- Try a chocolate cake base instead of peanut butter, similar to my Mint Chocolate Whoopie Pies
Storage and Reheating
These whoopie pies store well, which makes them a great make ahead dessert for gatherings or busy weeks.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days
- Keep unfilled cakes at room temperature in an airtight container for up to 3 days
- Freeze assembled whoopie pies for up to 2 months, wrapped individually in plastic wrap
- Thaw frozen whoopie pies in the refrigerator overnight before serving
- Let refrigerated whoopie pies sit at room temperature for 10 minutes before eating for the best texture
If you love make ahead treats like this, you will also enjoy my Gingerbread Whoopie Pies, which freeze just as well.
Nutritional Facts
Each whoopie pie is a satisfying treat that delivers protein from the peanut butter along with a good dose of sweetness from the jelly and sugar.
Exact values will vary depending on the brands of peanut butter and jelly you use, along with your portion size.
- Calories: approximately 320 per whoopie pie
- Protein: approximately 6 grams
- Carbohydrates: approximately 38 grams
- Fat: approximately 17 grams
- Sugar: approximately 24 grams
For another peanut butter packed treat, check out my Smores Cookies.
Health Benefits of Key Ingredients
While this is definitely a dessert, a few of the ingredients bring some nutritional benefits along for the ride.
Peanut butter is a good source of protein and healthy fats, which can help keep you feeling satisfied.
- Peanut butter provides protein, fiber, and heart healthy monounsaturated fats
- Eggs contribute protein along with vitamins B12 and D
- Whole milk adds calcium and vitamin D to support bone health
- Fruit based jelly or jam contributes small amounts of vitamin C, depending on the fruit used
- Butter in moderation provides fat soluble vitamins like vitamin A
The same peanut butter benefits apply to my Fudge Brownies, which also lean on peanut butter for flavor and richness.
FAQs About Peanut Butter and Jelly Whoopie Pies
1. Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter works well in both the cake and the filling.
It adds a bit of texture and a slightly nuttier bite, so feel free to use whichever style you prefer.
2. Why are my whoopie pies flat instead of domed?
Flat whoopie pies usually happen when the butter was too warm or the batter was overmixed.
Make sure your butter is just softened, not melted, and mix gently once the flour is added.
3. Can I make the cakes ahead of time and fill them later?
Absolutely. Bake the cakes up to 2 days ahead and store them in an airtight container at room temperature.
Fill them right before serving for the freshest texture.
4. What is the best jelly to use for this recipe?
Grape jelly gives the most classic PB&J flavor, but strawberry or raspberry jam both work beautifully.
Choose a thicker jam if you want less risk of it leaking out the sides.
5. Can I make these gluten free?
Yes, a 1:1 gluten free flour blend can typically be swapped in for the all purpose flour.
The texture may be slightly denser, but the flavor stays just as delicious.
These questions come up often for my No Bake Cheesecake too, so check that post out if you have similar concerns.
Peanut Butter and Jelly Whoopie Pies
Ingredients
- 2 cups all-purpose flour about 250g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, softened
- 1/2 cup creamy peanut butter about 130g
- 3/4 cup light brown sugar about 150g, packed
- 1/4 cup granulated sugar about 50g
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk 120ml
- 1/2 cup unsalted butter 113g, softened
- 1/2 cup creamy peanut butter about 130g
- 2 cups powdered sugar about 240g
- 3 tablespoons heavy cream 45ml
- salt a pinch
- 1/3 cup grape jelly or strawberry jam about 80ml, or your favorite flavor
Equipment
- Stand mixer or hand mixer
- Large mixing bowls
- Baking sheets heavy gauge preferred
- Parchment paper
- Cookie scoop medium size
- Wire cooling rack
- Offset spatula
- Measuring cups and spoons
- Silicone baking mats optional
- Disposable piping bags optional
Method
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl until fully combined.
- Beat softened butter, peanut butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
- Add the egg and vanilla extract and beat on medium speed until fully incorporated, about 1 minute. Scrape the bowl again.
- Add the flour mixture in two additions, alternating with the milk, mixing on low speed after each addition just until combined. Do not overmix.
- Using a medium cookie scoop, drop rounded portions of batter onto the prepared baking sheets, spaced 2 inches apart. Gently smooth the top of each mound.
- Bake one sheet at a time on the center rack for 10-12 minutes until the cakes spring back when touched. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a clean bowl, beat softened butter and peanut butter until smooth. Gradually add powdered sugar, then add heavy cream and a pinch of salt. Beat on medium-high for 2 minutes until light and fluffy.
- Once cakes are completely cool, flip half of them flat side up. Pipe or spread a generous layer of peanut butter filling around the edge, leaving a small well in the center. Spoon about 1 teaspoon of jelly into the center well.
- Top each filled cake with a second cake, flat side down, and gently press until the filling reaches the edges. Serve right away or store for later.
Nutrition
Notes
- Use room temperature butter and egg so the batter mixes together smoothly.
- Do not overmix the batter once the flour is added, or the cakes will turn out dense.
- Let the cakes cool completely before filling, or the filling will melt and slide out.
- Match cakes by size before assembling so each whoopie pie looks even.
- Chill the filled whoopie pies for 15 minutes before serving to help them set.
- Swap grape jelly for strawberry, raspberry, or blackberry jam.
- Use crunchy peanut butter in the filling for added texture.
- Roll the edges of the filled whoopie pies in crushed peanuts for extra crunch.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days.
- Freeze assembled whoopie pies for up to 2 months, wrapped individually in plastic wrap.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Peanut Butter and Jelly Whoopie Pies are the kind of dessert that makes people smile the moment they take a bite.
They are soft, nostalgic, and just the right amount of indulgent, without requiring any special skills to pull off.
I hope this recipe becomes a regular in your baking rotation, whether it is for a school event, a weekend treat, or just because you have a jar of jelly to use up.
If you give these a try, I would love to hear how they turned out. Leave a comment below or share a photo, I always enjoy seeing your creations.
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