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Fluffernutter Whoopie Pies

This recipe truly made the perfect whoopie pies because they weren’t too cakey which makes them stick to the pan and they end up breaking apart. They came out of the pan very nicely and the filling brought the flavors of the chocolate and the peanut butter together wonderfully!

Fluffernutter Whoopie Pies

Whoopie Pie

Whoopie Pies

  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 4 tablespoons vegetable shortening
  • 1/2 cup (packed) light brown sugar
  • 1/2 cup creamy or crunchy peanut butter
  • 1 teaspoons vanilla extract
  • 2 large eggs
  • 1 1/2 cups buttermilk
  1. Preheat the oven to 375° F
  2. Sift together the flour, baking soda, baking powder, and salt. Set aside
  3. Beat butter until light and fluffy. Beat in the vegetable shortening, brown sugar, and peanut butter until combined, about 3 minutes. Beat in the vanilla extract and eggs
  4. Beginning and ending with the dry ingredients, beat in the flour mixture and alternating with the buttermilk
  5. Bake for about 10 minutes and let cool slightly in pan. Carefully remove and let cool completely on a wire rack

Chocolate Fluff Filling

Adapted from Tracey’s Culinary Adventures

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups confectioners’ sugar, sifted
  • 7 1/2 oz marshmallow fluff
  • 2 teaspoons vanilla extract
  • 1 (3.4 oz.) package instant chocolate pudding
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 1-2 minutes.  Add the confectioner’s sugar and beat until incorporated – the mixture will become crumbly at first, just keep beating and it will come together.  Add the marshmallow fluff, vanilla, and instant chocolate pudding and beat until light and fluffy, about 2-3 minutes.



And put together with the yummy chocolatey, fluffy filling

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