The unexpectedly light creamy peanut butter filling is the perfect complement to the dense chocolate sandwich. Grown ups and kids all love these.

Peanut Butter Mini Whoopie Pies

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The unexpectedly light creamy peanut butter filling is the perfect complement to the dense chocolate sandwich. Grown ups and kids all love these.

Ready In: 1 hour

Level: Easy

Prep: 20 minutes

Cook: 40 minutes

Yields: 2 dozen

Print Recipe

    Ingredients

    Pies

  • 1 1/2 c flour
  • 1/4 c unsweetened cocoa powder (sifted if lumpy)
  • 1/4 c Hershey's Special Dark cocoa powder (sifted if lumpy)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 stick butter
  • 1 c granulated sugar
  • 2 Tbsp Stonyfield Organic Whole Milk
  • 6oz Stonyfield Organic Whole Milk Smooth and Creamy Vanilla Yogurt

    • Filling

  • 2 sticks butter or 1/2 c or vegetable shortening
  • 1 1/2 c confectioners' sugar (sifted)
  • 1 tsp pure vanilla extract
  • 1/2 c Teddy All Natural Peanut Butter (add more/less to taste)

directions

Step 1

Preheat oven to 350°.

Step 2

In medium bowl, mix flour, cocoa, baking soda, baking powder and salt. In large bowl with an electric mixer, beat butter and sugar until mixed; beat in milk. Slowly add half of the flour mixture and then add yogurt. Add remaining flour mixture. The batter will be very thick like a frosting.

Step 3

Line baking sheets with parchment paper; use a small melon baller to drop batter onto baking sheets, spaced about 2-inches apart. Bake for 6-8 minutes, depending on size of cakes, being careful not to burn the bottoms. Transfer to wire racks to cool.

Step 4

For filling, beat ingredients until fluffy. Add more sugar if you want a thicker filling.

Step 5

Spread generous amount of filling between the cooled cakes. Makes 2 dozen mini whoppie pies.

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