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Easy Chocolate Whoopie Pies with Peanut Butter Marshmallow Filling

Thanks for sharing!

 Whip up soft chocolate whoopie pies with the help of a cake mix, then fill them with a tasty peanut butter marshmallow filling for an extra memorable treat!

hand holding large chocolate whoopie pie with peanut butter marshmallow filling

Homemade whoopie pies are the perfect mix of cookie, cake and frosting. This recipe uses the shortcut of a cake mix, so they are super simple to make.

The filling has bold peanut butter flavor with the marshmallow undertones you would expect in a classic whoopie pie. The end result is a fun hand held treat that is sure to wow.

Have you ever had a whoopie pie? The soft cake-like cookies sandwich a creamy marshmallow filling for a tasty dessert sandwich. 

They are the official state treat of Maine and a Pennsylvania Amish tradition. For good reason too, they are super delicious. 

stack of chocolate cakey whoopie pies with peanut butter filling

Each bite is like a mash up of some of our favorite desserts. They are part cake, part cookie and of course that sweet filling draws you in.

Luckily with the help of a cake mix, you can whip up a batch with almost no effort at all. Plus that make changing out the flavor profile super simple. 

I will highlight some tasty whoopie pie flavor ideas below to get your creative juices flowing. If you try some, let me know how it goes.

But if you are a chocolate and peanut butter fan, you have to start with this recipe as written. They are super delicious and the hefty amount of peanut butter helps keep these whoopie pies from tasting too sweet.

swirls of peanut butter marshmallow filling on flat side of whoopie pie cake mounds

Tips for baking your whoopie pies

Because you start with a cake mix, the batter comes together really quickly. Just make sure your butter is softened so everything incorporates nicely.

The batter should be like a thick cake batter or slightly loose cookie dough. It’s a little bit sticky but should be able to mostly hold its shape.

scoops of chocolate whoopie pie batter on cookie sheet

Using a cookie scoop is a great way to evenly portion the dough while also giving them a nice round shape. I used a medium cookie scoop for these and the resulting whoopie pies were relatively large.

You can use a small cookie scoop to get twice as many smaller treats. Which is better will totally depend on how you plan to serve them.

To get the best thick, soft, cake like cookie you will want to refrigerate the scoops of dough for about a half hour. That will give you nice rounded domes and cakey interiors.

Let them cool completely and add your filling. It really is that easy!

freshly baked cake like whoopie pie circles on baking sheet

The Peanut Butter Fluffernutter Filling

Whoopie pies traditionally have a marshmallow-y filling, so I wanted to keep the tradition alive in these. But of course I wanted to do something a little different as well.

Adding peanut butter was a perfect solution! The peanut butter brings that little bit of salty savory and pairs wonderfully with the chocolate. 

putting chocolate whoopie pie cookie top on peanut butter filling

If peanut butter isn’t your jam, marshmallow fluff buttercream would be a fabulous option. Or use a simple vanilla American buttercream

Once the cookies have cooled, you can spread, pipe or scoop the filling on on and top it with another. Frosting fanatics, feel free to be generous with that filling! 

More Easy Whoopie Pie Flavor Combination Ideas 

You can easily use this base recipe and switch out the cake mix you use to make an endless variety of whoopie pie flavor combinations. In fact, it would be fun to do a display of different types as a fun dessert spread at a party.

If you decide to do more than one flavor, just be sure to make the smaller versions. People are definitely going to want to try more than one!

plate full of large rounded chocolate whoopie pies with peanut butter filling

Lemon lovers can use a lemon cake mix to make fun citrusy whoopie pies. Some lemon sweetened condensed milk buttercream would be a fabulous filling. Or make lemon blueberry whoopie pies for an extra summery treat!

Use funfetti cake mix and fluffy sweetened condensed milk buttercream for birthday whoopie pies.

Or use a butter recipe vanilla cake mix and chocolate sweetened condensed milk buttercream for an inside out whoopie pie. 

A red velvet, carrot cake or spice cake mix would pair wonderfully with decorator’s cream cheese frosting.

See the possibilities really are endless! 

loaf pan with 5 large whoopie pies in in

More Cookie Recipes

Maple cinnamon cookies are kissed with the warmth of maple and brown sugar and a hint of cinnamon. They are big and chewy and oh so good!

Super soft sugar cookie bars topped with a fluffy layer buttercream are a fun and easy treat. They are so much quicker to make than individual cookies and taste great!

Make simple chocolate spritz cookies extraordinary by sandwiching a layer of rich ganache style frosting between them.

Chewy brown sugary blondies loaded with chocolate chunks, caramel undertones and topped with M&Ms. This big batch of bars is perfect for a party, carry-in or just because.

Did you make this great recipe? Please leave a review in the recipe card below!

Yield: 12 Large Whoopie Pies

Easy Chocolate Whoopie Pies with Peanut Butter Marshmallow Filling

hand holding large chocolate whoopie pie with peanut butter marshmallow filling

 Whip up soft chocolate whoopie pies with the help of a cake mix, then fill them with a tasty peanut butter marshmallow filling for an extra memorable treat!

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour 5 minutes

Ingredients

Cake Mix Whoopie Pies

  • 15.25 oz chocolate cake mix
  • 1/2 cup butter softened
  • 3 large eggs
  • 1/4 cup sour cream

Peanut Butter Marshmallow Filling

  • 1 1/2 cups creamy peanut butter
  • 7 oz marshmallow fluff
  • 1 cup powdered sugar
  • 1-2 Tablespoons milk

Instructions

Whoopie Pies

  1. Line 2 baking sheets with parchment paper or a silicone mat and set aside.
  2. Beat butter until smooth and creamy. 
  3. Add cake mix, eggs and sour cream.  Mix until just combined.
  4. Use medium cookie scoop to put 12 cookies on each baking tray, leaving at least 2 inches between each scoop of dough.
  5. Chill scoops for at least 30 minutes.
  6. Preheat oven to 350° F and bake chilled cookie scoops for 11-12 minutes. 
  7. Cool on the baking sheet for 2 minutes, then move to a wire rack to cool completely.

Filling

  1. Mix together peanut butter and marshmallow fluff until combined.
  2. Stir in powdered sugar.
  3. Add enough milk to get it to your desired consistency.
  4. Pipe, spread or put a scoop of frosting on half of the whoopie pies. Top with a second whoopie pie to form a sandwich.
  5. Store your whoopie pies in an airtight container on the counter or in the refrigerator for up to 5 days. For longer storage, wrap individually and freeze. 

Notes

For smaller whoopie pies, use a small cookie scoop to portion batter. You should get about 48 scoops. Chill the batter like above, but bake for 9-10 minutes.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 310Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 70mgSodium: 566mgCarbohydrates: 30gFiber: 2gSugar: 21gProtein: 11g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Homemade whoopie pies are the perfect mix of cookie, cake and frosting. This recipe uses the shortcut of a cake mix, so they are super simple to make. The filling has bold peanut butter flavor with the marshmallow undertones you would expect in a classic whoopie pie. The end result is a fun hand held treat that is sure to wow.

Thanks for sharing!

Julie

Wednesday 31st of August 2022

I made this recipe according to directions and the first batch of cakes spread out into each other, even after refrigerating for 30 minutes. The second tray kept its shape but they are not very sturdy. The peanut butter filling is greasy and broken. Not creamy enough to pipe.

Carlee

Thursday 1st of September 2022

I'm really sorry that happened to you. Were you using standard butter and peanut butter?

Kathy

Saturday 2nd of July 2022

Can you freeze these? If not how long will they keep?

Carlee

Saturday 2nd of July 2022

You can freeze them for up to three months. I would freeze them for a couple of hours on a sheet pan before wrapping them and putting them back in the freezer. Then you may want to unwrap them to defrost them as well, otherwise they might stick to the plastic wrap as they thaw.

nikia Isit

Friday 10th of December 2021

Can you substitute anything for sour cream

Carlee

Friday 10th of December 2021

Greek yogurt would be a good substitute if you prefer.

Maranda

Thursday 18th of November 2021

How many pies does this recipe make??

Carlee

Thursday 18th of November 2021

It makes 12 large whoopie pies. You could easy make 24 smaller ones if you prefer.

Karen @karenskitchenstories

Thursday 7th of October 2021

Oh my! These look so delicious, and the combo of peanut butter and marshmallow in the filling sounds a-maze-ing!

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