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Servings:

Chocolate PB&J Whoopie Pies

Talk about comfort food. Making whoopie pies is fun and there are limitless combinations of flavors. These whoopie pies are chocolaty, rich, and delicious.

Total Time

1hr 15min

0.0

0 Ratings

Author: Just Jan's

Servings:

Ingredients

Buttercream

•

1/3 cup

Butter , softened

or Coconut Oil for vegan

•

1 cup

Creamy Peanut Butter

•

3 Tbsp

Milk

or Oat Milk for vegan

•

1 cup

Powdered Confectioners Sugar

Filling

•

3 1/3 Tbsp

Just Jan’s® Organic Strawberry Spread

Whoopie Pie

•

2 cups

All-Purpose Flour

•

3/4 cup

Unsweetened Cocoa Powder

•

1/2 tsp

Baking Soda

•

1 tsp

Baking Powder

•

3/4 cup

Dark Brown Sugar

•

1/2 tsp

Kosher Salt

•

1 stick

Unsalted Butter , softened

or Coconut Oil for vegan

•

Eggland's Best Classic Egg , room temperature

or 1/4 cup Applesauce for vegan

•

1 tsp

Vanilla Extract

•

1 cup

Milk

or Oat Milk for vegan

Cooking Instructions

In a large mixing bowl, cream together the Creamy Peanut Butter (1 cup) and the Butter (1/3 cup) using an electric mixer, beat until well combined.

Gradually add the Powdered Confectioners Sugar (1 cup) , scraping down the sides of the bowl until all the sugar is incorporated. Add the Milk (3 Tbsp) and continue to beat until well combined.

Preheat the oven to 350 degrees F (180 degrees C).

In a medium bowl, whisk together the All-Purpose Flour (2 cups) , Unsweetened Cocoa Powder (3/4 cup) , Baking Soda (1/2 tsp) , Baking Powder (1 tsp) , and Kosher Salt (1/2 tsp) .

In a large bowl, using an electric mixer beat the Unsalted Butter (1 stick) and Dark Brown Sugar (3/4 cup) , then add the Eggland's Best Classic Egg (1) and Vanilla Extract (1 tsp) . Beat in the flour mixture in 3 additions alternately with the Milk (1 cup) beginning and ending with the flour.

Using a 1⁄4 cup, scoop the batter onto a parchment-lined cookie sheet. Space them about 3 inches from each other as they spread.

Bake for 13-15 minutes until they spring back when gently touched. Slide the parchment with the cakes onto a cooling rack and allow it to cool completely.

Once cooled, gently lift the cakes off the parchment paper and spread about 2 tablespoons of buttercream onto the flat side. Spread a generous teaspoon of Just Jan’s® Organic Strawberry Spread (3 1/3 Tbsp) on top of the peanut butter and top with another cake.

Serve with a glass of milk. You can also store them in an airtight container for 4-5 days.

Nutrition Per Serving

CALORIES

572

FAT

32.6 g

PROTEIN

12.8 g

CARBS

64.6 g