Peanut Butter Marshmallow Whoopie Pies Recipe

Name: Peanut Butter Marshmallow Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package Pillsbury Moist Supreme White Premium Cake Mix; 2/3 cup Jif Creamy Peanut Butter; 1/2 cup firmly packed brown sugar; 1/2 cup Crisco Pure Vegetable Oil; 1/3 cup water; 3 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/4 cup cocktail peanuts finely chopped; 1 cup Jif Extra Crunchy Peanut Butter; 14 marshmallows regular

Servings: persons

1 package Pillsbury Moist Supreme White Premium Cake Mix
2/3 cup Jif Creamy Peanut Butter
1/2 cup firmly packed brown sugar
1/2 cup Crisco Pure Vegetable Oil
1/3 cup water
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup cocktail peanuts finely chopped
1 cup Jif Extra Crunchy Peanut Butter
14 marshmallows regular

1
HEAT oven to 350u00b0F. Line baking sheets with parchment paper.
2
BEAT cake mix, 2/3 cup creamy peanut butter, brown sugar, oil, water, eggs, vanilla and almond extract in large bowl with electric mixer on medium speed until blended.
3
DROP batter onto prepared baking sheets, 2 inches apart, using a medium scoop (2 tablespoons) to create 28 mounds. Sprinkle evenly with peanuts. Bake 11 to 13 minutes or until centers are set. Cool 1 minute. Remove cookies to wire rack to cool completely.
4
SPREAD flat side of 1 cookie with a scant tablespoon crunchy peanut butter; set aside. Place another cookie on microwave-safe plate, flat side up. Top with 1 marshmallow, flat, circular side down. Microwave on HIGH about 10 seconds, watching carefully, and stopping microwave as soon as marshmallow begins to puff. Remove from microwave. Top with peanut butter coated cookie to make the whoopie pie, peanut butter side down, pressing gently to spread marshmallow. Repeat to assemble remaining whoopie pies, one at a time, when ready to eat.

1124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package Pillsbury Moist Supreme White Premium Cake Mix, 2/3 cup Jif Creamy Peanut Butter, 1/2 cup firmly packed brown sugar, 1/2 cup Crisco Pure Vegetable Oil, and more.

Yes, Peanut Butter Marshmallow Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Marshmallow Whoopie Pies

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