Gluten-Free Chocolate Chip Peanutter Whoopie Pies

  • Prep 30 min
  • Total 40 min
  • Ingredients 7
  • Servings 12

Ingredients

Cookies

1 1/2
containers Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough

Filling

1/2
cup creamy peanut butter (almond butter can be substituted)
1/4
cup unsalted butter, room temperature
2
cups powdered sugar
1
jar (7 oz) marshmallow creme
1/2
vanilla bean, scraped, if desired
1
teaspoon pure vanilla extract

Steps

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  • 1
    Preheat oven to 350°F.
  • 2
    Spoon 24 rounded tablespoonfuls dough 2 inches apart on ungreased cookie sheets. Bake 11 to 13 minutes or until golden brown. Cool 10 minutes while making the filling.
  • 3
    In mixer bowl, beat peanut butter, butter and powdered sugar together. Add marshmallow cream, vanilla bean and vanilla extract to the butter mixture. Add a tablespoon or 2 of water if it gets too thick. Mix well, and set aside.
  • 4
    Set up an assembly line, and lay out 12 cookies, bottom sides up. Spoon or pipe filling with a pastry bag evenly on each cookie. Sandwich each cookie with another cookie until you have 12 whoopie pies or cookie sandwiches. Serve immediately, or store in airtight container.

Notes









Tips

Expert Tips

If filling gets too soft, store covered in refrigerator.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Whoopie Pie
Calories
450
Calories from Fat
170
% Daily Value
Total Fat
19g
30%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
250mg
11%
Potassium
75mg
2%
Total Carbohydrate
65g
22%
Dietary Fiber
0g
0%
Sugars
28g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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