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Peanut Butter-Filled Whoopie Pies


1 hour 30 minutes
Skill Level
14 filled cookies

The special cake-like cookies that make up these traditional Peanut Butter-Filled Whoopie Pie sandwiches are simple to make. Then you fill your whoopie pies with a peanut butter creme filling that embodies the sweet combination of chocolate cake and peanut butter. REESE'S Creamy Peanut Butter makes it easy to make a delicious and smooth filling for this Peanut Butter-Filled Whoopie Pies recipe.  Everybody loves a classic Pennsylvania Dutch whoopie pie. Make these Mini Red Velvet Whoopie Pies that are so good, people will be whooping with joy!

Ingredients & Directions

Prep Time
30 minutes
Bake Time
9 minutes
Cool Time
30 minutes


  • 1 package
    Betty Crocker™ Milk Chocolate Cake Mix (15.25 oz)
  • 1/2 cup
  • 1/2 cup
  • 1/2 cup
    vegetable oil
  • 3
  • Peanut Butter Creme Filling
  • 1 can
    Betty Crocker™ Whipped Fluffy White Frosting (12 oz)
  • 1 tsp
    vanilla extract (McCORMIK)

Step-By-Step Directions

Equipment Needed 
oven oven
cookie sheets cookie sheets
parchment paper parchment paper
wire rack wire rack
mixer mixer
measuring cups measuring cups
rubber scraper rubber scraper
mixing bowls mixing bowls

Heat oven to 350°F. Line cookie sheets with parchment paper.


Combine cake mix, cocoa, water, oil and eggs, beating until well blended. Drop by 2 level tablespoonfuls onto prepared cookie sheets.


Bake 8 to 10 minutes or until wooden pick inserted in center comes out clean. Immediately transfer parchment paper with cakes onto wire rack. Cool completely. Prepare Peanut Butter Creme Filling. Place 2 cakes, flat sides together with about 2 tablespoons filling.

Peanut Butter Creme Filling:

Beat frosting, peanut butter and vanilla in medium bowl until well blended and fluffy.

Additional questions?