Peanut Butter Whoopie Bites deliver a double dose of peanut butter baked up in a bite-sized treat. If you like whoopie pies, you’ll love this low-fat peanut butter version. These Peanut Butter Whoopie Pies are perfect for picnics, tucked in a lunchbox, or savored at snacktime.
When Nutter Butters and whoopie pies collide, you get this amazing dessert. Two soft peanut butter cookies are filled with an amazingly light, smooth, and not-too-sweet frosting that’s bursting with peanut butter flavor. Every bite has the perfect balance of sweet, salty, and peanutty goodness. Low-fat peanut butter keeps the calorie count in these cookies down, but you can swap it out for an equal amount of regular peanut butter if it’s already in your pantry.
Whoopie Bite Baking Essentials
Making Peanut Butter Whoopie Bites is simple and easy with this recipe. Get started with the GoodCook line of Bakeware essentials. You’ll need a GoodCook Touch 5 QT Mixing Bowl and a GoodCook Gourmet Stainless Steel Spatula Spoon for the dough. Freeze the dough for 2 hours – we promise it helps them bake up perfectly!
When you’re ready to bake, place cookie slices on a GoodCook Nonstick Cookie Sheet, perfect for baking up soft and tender peanut butter cookies. Be patient as the cookies cool before frosting – that’s the hardest part! Use a GoodCook Touch Spatula Spreader for the frosting. Ready, set, bake!
Bake & Share
Happy Whoopie Bites Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Peanut Butter Whoopie Bites
Low-fat peanut butter sandwich cookies with peanut butter buttercream
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12
- 3 Tbsp butter
- 2 Tbsp reduced-fat peanut butter
- 1/2 cup packed light brown sugar
- 1/4 cup sugar
- 1 egg white
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
Peanut Butter Buttercream for filling:
- 1 cup butter, room temperature
- 1 heaping cup creamy peanut butter
- 3 cups powdered sugar
- 1/2 cup heavy cream
Heat oven to 350°F
In large mixing bowl, cream the butter, peanut butter and sugars. Add egg white and beat until blended. Mix in vanilla. Combine, flour, baking soda and salt in small bowl. Gradually add to creamed mixture.
Shape dough into 8-in roll and wrap in plastic wrap. Freeze for 2 hours or until firm for cutting.
Unwrap, cut into ¼ in thick. Place 2 in apart on baking sheet coated with cooking spray and flatten with fork. Bake for 8-10 mins. Cool for 1-2 mins before removing to wire racks. Cook completely before assembly.
Peanut Butter Buttercream Filling:
In a large bowl or stand up mixer, cream together the peanut butter and butter for 2-3 minutes. Add powdered sugar, scraping sides of bowl, mix until combined. Pour in heavy cream and beat until smooth, scraping bowl again as needed. Turn mixer on high and beat for 3-4 minutes or until buttercream becomes light and fluffy.