Chocolate Whoopie Pies

Some desserts never go out of style—and chocolate whoopie pies are one of them. They’re soft, cakey, and filled with a creamy center that makes every bite absolutely dreamy. These sandwich-style treats have been around for generations, and today I’m sharing a version that starts with my mom’s chocolate cake recipe. It was moist, chocolatey, and perfect… but I wanted to give it a playful twist. So, I turned it into whoopie pies—and now they’re RIDICULICIOUS.

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Why Chocolate Whoopie Pies Are So Loved

There’s just something fun about picking up a dessert you can hold in your hand. Chocolate whoopie pies aren’t just cute—they’re rich in chocolate flavor and packed with a fluffy peanut butter filling that’s just the right amount of sweet.

They’re ideal for:

• Birthday parties
• Bake sales
• After-school treats
• Or anytime you’re craving a chocolatey sandwich cookie

Plus, they travel well and make great edible gifts!

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Ingredients for Chocolate Whoopie Pies with Peanut Butter Filling

Here’s everything you’ll need to make the chocolate whoopie pies and the peanut butter filling from scratch.

For the Chocolate Cakes:

• 2 1/4 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup buttermilk
• 1/2 cup strong brewed coffee, cooled
• 1/2 cup canola oil
• 1 teaspoon vanilla extract

For the Peanut Butter Filling:

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup creamy peanut butter (not natural-style)
• 1 1/4 cups powdered sugar
• 1/4 teaspoon salt (only if using unsalted peanut butter)
• 2–3 tablespoons heavy cream
• 1 teaspoon vanilla extract

If you’ve got these basics on hand, you’re already halfway there!

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How to Make Chocolate Whoopie Pies from Scratch

Let’s walk through the process step-by-step so you know exactly what to expect.

Step 1 – Whisk the Dry Ingredients

Start by mixing the flour, cocoa powder, sugar, baking soda, and salt. This gives your cakes a nice even texture and bold chocolate flavor.

Step 2 – Combine the Wet Ingredients

In another bowl, whisk the eggs, buttermilk, oil, vanilla, and cooled coffee. You could even add a spoonful of sour cream here for extra richness.

Step 3 – Make the Batter

Pour the wet ingredients into the dry and stir just until combined. The batter should be thicker than cake batter but not quite as firm as cookie dough. Perfect for scooping!

Step 4 – Bake the Cakes

Drop the batter by scoopfuls onto lined baking sheets and bake for 9–11 minutes. You’ll know they’re ready when the tops spring back lightly to the touch.

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Let’s Talk About That Peanut Butter Filling

While the cakes cool, you can whip up the filling. This part is where the magic happens.

The filling is made by beating together:

• Softened butter
• Creamy peanut butter (not natural-style)
• Powdered sugar
• A touch of vanilla
• And a little heavy cream to fluff it up

This creates a light, creamy center that holds its shape but still melts in your mouth. And yes—it’s every bit as good as it sounds!

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Assembling Chocolate Whoopie Pies

Here’s the fun part. Match the cakes into pairs. Then pipe or spread the peanut butter filling onto one, sandwich it with the other, and gently press them together. That’s it!

You can chill them to set the filling or enjoy them right away. Either way, they’ll disappear fast.

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Tips for Success with Chocolate Whoopie Pies

• Don’t overmix the batter—just stir until everything is combined
• Use a cookie scoop for evenly sized cakes
• Cool completely before filling to avoid a melty mess
• Store in the fridge OR freezer to keep the filling fresh and firm

Want to take them over the top? Add mini chocolate chips to the filling or roll the edges in chopped peanuts!

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How to Store Chocolate Whoopie Pies

Here’s the best part—chocolate whoopie pies freeze beautifully, even when filled! I actually store them in my freezer all the time because it’s my husband’s favorite way to eat them. He loves grabbing one straight from the freezer for a cool, fudgy treat.

Thawing Tip: Let them sit at room temperature for 15–20 minutes or enjoy slightly frozen straight from the freezer for an ice cream sandwich vibe! to Store Chocolate Whoopie Pies

Refrigerator: Store in an airtight container for up to 5 days.

Freezer (Filled or Unfilled): Wrap each filled whoopie pie in plastic wrap or place parchment between layers in a sealed container. Freeze for up to 2 months.

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Final Thoughts on These Chocolate Whoopie Pies

I love a dessert that brings back memories and still feels fun and new—and chocolate whoopie pies check every box. From that soft cake texture to the smooth peanut butter center, each bite is better than the last. And of course, when I took a bite on camera, you know what I said:

“These are RIDICULICIOUS!” 😍

Try them for yourself and let me know what filling you’d use next—marshmallow, cream cheese, or maybe even Nutella?

More Nettie’s Sweet Treats

Mini Chocolate Whoopie Pies

Pumpkin Whoopie Pies

Fruit Filled Hand Pies

Easy Peanut Butter Pie

Check Out This Cook With Love Apron

Frequently Asked Questions

Can I make whoopie pies ahead of time?

Yes! Bake and cool the cookie halves, then store them airtight for up to 2 days before filling.

Can I freeze chocolate whoopie pies?

Absolutely. Freeze unfilled cookies, then thaw and fill when you’re ready to serve. Filled pies can be frozen.

What filling works best?

Classic cream cheese filling is delicious, but marshmallow cream or buttercream are tasty swaps.