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Peanut Butter and Jelly Whoopie Pies Recipe

Peanut Butter and Jelly Whoopie Pies

iamwinfred
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.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 12 whoopie pies
Calories 320 kcal

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

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

For the Peanut Butter Filling

  • 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

For the Jelly Swirl

  • 1/3 cup grape jelly or strawberry jam about 80ml, or your favorite flavor

Instructions
 

  • 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.

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.

Nutrition

Serving: 1whoopie pieCalories: 320kcalCarbohydrates: 38gProtein: 6gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 24gVitamin A: 6IUCalcium: 4mgIron: 6mg
Keyword pb&j whoopie pies, peanut butter and jelly whoopie pies, peanut butter whoopie pies, whoopie pie recipe
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