Peanut Butter and Cocoa Whoopie Pies

Peanut Butter and Cocoa Pebbles Whoopie Pies ~A sandwich cookie with the perfect combination of fluffy peanut butter and crispy, crunchy Cocoa Pebbles. When you are at the end of your payday and the pantry is bare, what do you make to satisfy your sweet tooth? Why, use some of that box of Cocoa Pebbles you have been hiding and add some peanut butter! Just a few staples you have left over in the fridge and you can make these babies in under 30 minutes! No buttermilk? No problem! Use 1 1/2 tsp lemon juice or vinegar to every 1/2 cup milk.

Looking for more hand held sweets? How about these! Huckleberry Muffins, Beet Lemon Cupcakes, Peanut Butter and Cocoa Whoopies Pies, and Cheesecake Chocolate Chip Cookie Bars.

Peanut Butter and Cocoa Whoopie Pies

Peanut Butter and Cocoa Pebbles Whoopie Pies A sandwich cookie with the perfect combination of fluffy peanut butter and crispy, crunchy Cocoa Pebbles.

5 from 1 vote

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Course: Snack

Cuisine: American

Keyword: peanut butter, whoopie

Method: Bake

Skill Level: Basic

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Adjust Servings: 24

Calories: 324kcal

Author: Marilyn Lesniak

Ingredients

Cookies:

• 2 cups of all-purpose flour
• ¼ cup ground cereal Cocoa Pebbles divided
• 2 cups all-purpose flour
• ⅔ cup unsweetened cocoa powder
• ½ cup shortening
• 1 cup sugar
• 1 teaspoon baking soda
• ⅛ teaspoon salt
• 1 egg
• 1¼ cups buttermilk
• 1 teaspoon vanilla

Peanut Butter Filling:

• ½ cup softened butter
• ½ cup creamy peanut butter
• ½ cup marshmallow fluff
• 1 cup powdered sugar

Garnish:

• ½ cup Cocoa Pebbles lightly crushed

Instructions

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, or use ungreased whoopie pie pans.
• In a medium bowl stir together flour, ground cereal and cocoa powder; set aside.
• In a large mixing bowl of electric mixer, beat shortening on medium-high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, buttermilk, and vanilla until combined. Beat in the flour mixture.
• Drop dough by rounded tablespoons into the wells of the whoopie pie pan or 2½ inches apart onto cookie sheet. Bake about 10 minutes or until edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool completely.
• While cookies are cooling, prepare filling. In large bowl of electric mixer, beat butter, peanut butter, marshmallow fluff, and powdered sugar until combined. Refrigerate until ready to assemble cookies.
• Evenly distribute the filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Roll sides of cookies in lightly crushed cocoa pebbles.
• Store, covered, in the refrigerator for up to 1 week.

Notes

Recipe and Image Source: Post Foods

Nutrition

Serving: 1g | Calories: 324kcal (16%) | Carbohydrates: 41g (14%) | Protein: 3.3g (7%) | Fat: 16g (25%) | Saturated Fat: 6.4g (32%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 22mg (7%) | Sodium: 217mg (9%) | Potassium: 45mg (1%) | Fiber: 1g (4%) | Sugar: 26g (29%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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