Fluffernutter Whoopie Pies
These delicious whoopie pies made with peanut butter and marshmallow Fluff are a riff on one of our favorite classic New England sandwiches: the Fluffernutter.
Processed with VSCO with ke1 preset
Photo Credit : Katherine KeenanThese whoopie pies made with peanut butter and Marshmallow Fluff are a riff on one of our favorite classic New England sandwiches: the Fluffernutter. Layers of peanut butter and creamy marshmallow filling sandwiched between soft peanut butter cakes? Delicious!
Yield:
10 whoopie piesFor the peanut butter whoopie pie cakes
Ingredients
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup milk
1 ½ teaspoon vanilla
½ stick (1/4 cup) unsalted butter
3/4 cup peanut butter
1 cup packed brown sugar
1 large egg
Instructions
Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
Whisk together the flour, baking soda, and salt in a large bowl. Melt the butter and peanut butter in a small saucepan over medium heat, stirring frequently. Once melted and combined so that no lumps of butter remain, whisk in the brown sugar. Add the milk, egg, and vanilla and whisk to combine. Pour the peanut butter mixture into the flour mixture and stir until no lumps of flour remain.
Using a large cookie scoop or soup spoon, scoop 1/4 cup mounds of the batter 2 inches apart onto the baking sheets. Bake 11 to 13 minutes, or until cakes are puffed up, rounded, and slightly browned on the bottom. Transfer the cakes to a plate or rack to cool completely.
For the Marshmallow Fluff filling
Ingredients
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
2 cups Marshmallow Fluff
1 teaspoon vanilla
1 cup peanut butter
Instructions
Beat together the butter, sugar, vanilla, and Marshmallow Fluff in a stand mixer or in a large bowl using an electric hand mixer until smooth. Spread a heaping tablespoon of the marshmallow filling onto the flat side of one of the cooled peanut butter cakes, then spread a heaping tablespoon of peanut butter onto the flat side of another cake and sandwich the flat sides of the cakes together. Repeat with the remaining cakes.
Katherine Keenan
As the Associate Digital Editor for Yankee Magazine, Katherine writes and edits content for NewEngland.com, manages the New England Today newsletter, and promotes Yankee Magazine on social media channels. A graduate of Smith College, Katherine grew up in the White Mountains of New Hampshire and currently lives in Maine.
More by Katherine Keenan