Peanut Butter Whoopie Pies – a delicious recipe with Chocolate Fudge Brownie, Vegetable Oil, eggs, Vanilla Flavor, Jifu00ae, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
HEAT oven to 350u00b0 F. Line cookie sheets with parchment paper.
2
COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
3
BAKE 8 to 10 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
4
BEAT frosting and peanut butter in medium bowl with electric mixer on medium speed until light and fluffy. Add milk, beating until smooth. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.
5
Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.
1139
kcal
Calories
78
g
Fat
44
g
Carbs
31
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (19.5 oz.) box Pillsbury(R) Family Size Chocolate Fudge Brownie Mix, 1/3 cup Crisco(R) Pure Vegetable Oil, 2 large eggs, 1 1/4 cups Pillsbury(R) Creamy Supreme(R) Vanilla Flavor Frosting, and more.
Yes, Peanut Butter 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.
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