• Print
  • Save
  • Pinterest
  • Email
  • Facebook

Reese’s® Peanut Butter Chocolate Whoopie Pies

Reese’s® Peanut Butter Chocolate Whoopie Pies
  • Prep 45 min
  • Total 1 hr 15 min
  • Servings 16
These taste bud-pleasing cookies are made with Betty Crocker Reese's Premium peanut butter and chocolate cupcakes and a creamy peanut butter and cream cheese filling.
By Heather Baird
Updated September 12, 2013


  • 1 box Betty Crocker™ Reese's Premium peanut butter and chocolate cupcake mix
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 package (8 oz) cream cheese, softened, cut into pieces
  • 1/4 cup unsalted butter
  • Chocolate sprinkles, if desired


  • 1
    Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone nonstick baking mats.
  • 2
    In large bowl, beat contents of chocolate cupcake packet, the water, oil and eggs with electric mixer on medium speed until well combined. Spoon batter in disposable plastic piping bag provided in box. Cut off tip of bag with scissors to make 1 1/2- to 2-inch opening. Pipe mixture into 2-inch rounds on cookie sheets.
  • 3
    Bake 8 to 9 minutes or until cakes are fragrant and puffed with rounded tops. Remove cakes from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • 4
    Meanwhile, in large bowl, beat contents of peanut butter filling packet, the cream cheese and butter on medium-high speed until thoroughly combined.
  • 5
    Spoon about 2 tablespoons filling onto 1 cooled cake; top with another same-size cake. Roll edges in chocolate sprinkles. Store in refrigerator.

  • Cakes will be soft when first taken out of the oven. Let them cool and firm for a few minutes on the cookie sheets before transferring to a cooling rack.
  • The disposable piping bag can be reused for piping the filling. Wash it in soapy water and rinse well. Towel off water or let air dry for several minutes before using.

Nutrition Facts are not available for this recipe
© 2021 ®/TM General Mills All Rights Reserved