Peanut Butter Carrot Cake Whoopie Pies
These moist peanut butter carrot cake whoopie pies have a cream cheese peanut butter frosting filling and is the ultimate cross of a peanut butter cookie and carrot cake.
Servings: 9 whoopie pies
Ingredients
Cookies
- 1/2 cup butter room temperature
- 1/4 cup creamy peanut butter
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 cups all-purpose flour
- 1 cups shredded carrots
Frosting
- 4 ounces cream cheese room temperature
- 4 tablespoons butter room temperature
- 1/4 cups creamy peanut butter
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
Cookies
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, add in the butter, peanut butter, brown sugar and granulated sugar. Mix on medium until light and fluffy. This will be about 2 minutes.
- Add in the egg and vanilla extract and mix until incorporated.
- Add in the baking soda, baking powder, salt, cinnamon, ginger and flour. Mix on low until most of the flour is incorporated.
- Add in the shredded carrots and finish mixing on medium until the carrots and flour have come together.
- Scoop the dough out onto the prepared cookie sheet.
- Place into the oven and let bake for 12 minutes. The bottom of the cookies will start to brown.
- Remove from the oven and let sit for 5 minutes. Place the cookies on the cooling rack to cool the rest of the way.
Frosting
- In a mixing bowl, add in the butter, cream cheese and peanut butter. Mix until combined.
- Add in the powdered sugar and milk and mix until combined.
- Turn the mixer up on high and whip for another 1 minute. The frosting will become pale and fluffy.
- Place the frosting into a piping bag with a straight tip or a coupler.
- Add a swirl onto the bottom of the cooled cookie and place a cookie on top. Give it a little squeeze to squish the frosting out of the sides a little.
Notes
Storage: Store in an airtight container in the fridge for up to 5 to 7 days.
Nutrition
Calories: 476kcal | Carbohydrates: 61g | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 469mg | Potassium: 178mg | Fiber: 1g | Sugar: 37g | Vitamin A: 530IU | Calcium: 51mg | Iron: 1.9mg
