While these have nothing to do with pie, these sandwiched cake cookies seem more closely related to cupcakes, except the soft cake cookies sandwich the frosting-like filling inside, making them simple and easy to eat!  To serve them as a plated dessert, they are divine with a gooey Bananas Foster sauce (recipe follows).


  • Cookies:

  • 1 ¾ cups 260 g all-purpose flour (plain flour

  • 1 cup  200 g granulated sugar (caster sugar)

  • ¾ cup 90 g Dutch process cocoa powder

  • ½ tsp  2 mL baking powder

  • ½ tsp  2 mL baking soda

  • ½ tsp  2 mL salt

  • ½ cup 115 g unsalted butter, at room temperature & cut into pieces

  • 1 large egg

  • ¾ cup 175 mL milk, at room temperature

  • ½ cup 125 mL full-fat sour cream

  • 2 tsp10 mL vanilla extract

  • Filling:

  • 1 cup 225 g unsalted butter, at room temperature

  • 1 cup 250 g pure peanut butter

  • 2 cups 240 g icing sugar, sifted

  • 1 tsp 5 mL vanilla extract


  • 1.

    Preheat the oven to 375 ?F (190 ?C) and line 2 baking trays with parchment paper.  Place the trays in the oven to warm right before making the cookies (this step will help the cookies bake with smooth curved tops).

  • 2.

    Sift the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment.  Add the butter and mix on medium-low speed to cut it in until the butter pieces are barely visible.  In a separate bowl, whisk the egg, milk, sour cream and vanilla.  Add this all at once to the flour mixture and mix on low speed at first and then increase the speed to medium-high and beat for about 2 minutes, until the batter is fluffy and holds its structure.  Use an ice cream scoop (#20, 1 5/8 oz) to scoop out 16 to 20 portions onto the now-hot, prepared baking trays, leaving 3 inches (75 mm) between them.  Bake the “pies” for about 15 minutes, until the top of the “pie” springs back when gently pressed.  Cool the “pies” on the baking trays before filling.

  • 3.

    For the filling, beat the butter to lighten it and then beat in the peanut butter.  Add 1 cup (120 g) of the icing sugar and beat in, stir in the vanilla and then beat in the remaining 1 cup (120 g) of icing sugar until fluffy.  Fill a piping bag fitted with a large star tip and pipe the filling on the bottom of one of the “pies” and top with a second “pie”, pressing gently.  The pies are tastiest served at room temperature.

  • 4.

    The whoopie pies will keep well-wrapped for up to 3 days.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 960kj
  • Fat Total 71g
  • Saturated Fat 37g
  • Protein 13g
  • Carbohydrate 77g
  • Sugar 55g
  • Sodium 541mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings