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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Peanut Butter Marshmallow Whoopie Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions