Whoopie pies always make me think of home and family. We’ve been making them for years, but whoopie pies seemed to have really grow in popularity over the last few years. They were a special treat growing up, mostly because they require a few more steps than a normal cake or cookie dessert. But also because the recipe we had made a TON of them!
When I was little, we always made the original chocolate cake with a white filling kind of whoopie pies. Over the years we’ve branched out and tried several others, including one of our favorites… red velvet! (In case you haven’t noticed yet, our family has a love of all things red velvet.) However, these tandy cake whoopie pies are becoming one of my new favorites!
The ladies at the office I work at love to give me suggestions for treats to test out and bring in for everyone. This one comes thanks to them. I got it from one of the ladies, who got it from a friend, who got it from someone, who got it from…. I’m not 100% sure where this one comes from originally, but it’s delicious!
If you love the combo of peanut butter and chocolate, this is the whoopie pie recipe for you! You can’t beat it’s combo of two fillings. I prefer to eat these whoopie pies chilled. But I will eat them warm. On a boat, with a goat…you get the idea.
Here’s the recipe…
Tandy Cake Whoopie Pies
Whoopie pies with the perfect flavor combination of chocolate and peanut butter
- 1 box yellow cake mix
- 1 box instant vanilla pudding
- 1/2 cup flour
- 1/3 cup oil
- 3 eggs
- 1 cup water
- 1 1/3 cups powdered sugar
- 1 cup marshmallow fluff
- 1/2 cup peaunt butter
- 1/3 cup butter softened
- 1/4 teaspoon vanilla
- 1/4 teaspoon salt
- 2 Tablespoons milk
- 1 container chocolate spread
Preheat over to 350 degrees Fahrenheit.
Combine all ingredients for cookies and mix with electric mixer for 3-5 minutes until well combined and smooth.
Spoon batter onto a greased or parchment lined cookie sheet. (Try to make the same size/shape spoonfuls so creating sandwiches is easier later.) Bake 15 minutes.
While cookies are cooling, mix filling. In a small bowl, mix together fluff, peanut butter, butter and vanilla. Once combine, slowly alternate add powdered sugar and milk until a spreadable consistency. (If filling is to thick, add more milk a small amount at a time.)
When cookies are completely cooled, assemble whoopie pie. Spread filling on one cookie and chocolate spread on another cookie. Sandwich cookies together. Wrap each whoopie pie in plastic wrap to store. (If weather is warm, store in refrigerator.)
Looking for more chocolate peanut butter recipes? Here are a few favorites:
Latest posts by Jessica (see all)
- Double Chocolate Peanut Butter Cookie Cups #Choctoberfest - October 18, 2019
- Chocolate Suagr Cookies with Caramel Icing #Choctoberfest - October 15, 2019
- Sugar Cookies with a Chocolate Caramel Drizzle - February 1, 2019