This recipe for for the peanut butter and jelly sandwich lovers. Strawberry marshmallow frosting sandwiched to peanut butter cakes makes for the best peanut butter and jelly sandwich ever!

   
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It's cake, it's a cookie... it's a whoopie pie. I know that was super corny but I had to because what is a whoopee pie anyway. Basically it's a cake in the form of a cookie with cream filling in the middle. And for national peanut butter and jelly day I figured a sandwich was of obvious choice, but I wouldn't be me if I didn't make it bougie.

What You Need For This Recipe
  • Flour
  • Baking Soda
  • Salt
  • Butter 
  • Brown sugar
  • Eggs
  • Vanilla Extract
  • Buttermilk 
  • Peanut Butter
  • Marshmallow Fluff
  • Powdered Sugar
  • Jam, Strawberry, Grape, Raspberry Etc.

How To Make Peanut Butter & Jelly Whoopie Pies

Before you begin, make sure all of your ingredients are at room temperature and line a baking sheet with parchment paper. Sift together flour, baking soda and salt.

Cream together the butter and sugar till light and fluffy making sure t0 scrape the sides and the bottom of your bowl. Then add the egg, peanut butter and vanilla. Mix half of the dry ingredients into the sugar/butter mixture then pour in all of the milk and lastly the rest of the dry ingredients. Always scrape the bowl after each addition.

Drop the batter onto the prepared pan using a 1.5 tablespoon cookie/ice cream scoop, keeping them 2 inches a part. Although whoopie pies are cakes but they're baked like a cookie. Usually there's no need to bust out a cake mold. A cookie scoop or a tablespoon will work perfectly. However whoopie pans do exist and are used for batter that much thinner or for more perfectly shaped pies. But they aren't necessary for this recipe. 

Bake for 10-12 minutes or until toothpick comes out clean and cakes spring back when touched. Allow to cool before filling. 


How To Make Marshmallow Filling
Cream room temperature butter, powdered sugar and salt till light and fluffy. Add in vanilla then fold in the marshmallow fluff and jam or jelly of your choice. Pipe a ring marshmallow filling on half of the cakes then add a dollop of jam/jelly into the center then sandwich with the rest of the cookies.



Tips For Making This Recipe
  • If you don't have any buttermilk on hand, mix 1 cup of milk with 2 teaspoons of lemon juice or vinegar and let it sit for 5 minutes.
  • Allow the marshmallow frosting to set in the fridge for 15 minutes before piping on to cakes.