Fluffernutter Whoopie Pies

Yield

10 whoopie pies

Total Time

45 minutes minutes

Hands-on Time

30 minutes minutes

For the peanut butter whoopie pie cakes

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.