Peaches and Cream Whoopie Pies
Soft vanilla-peach sandwich cakes filled with a lush cream cheese frosting. Bright, fruity, and perfect for summer treats.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour for the cookie cakes
- 1.5 tsp baking powder cookie cakes
- 0.5 tsp baking soda cookie cakes
- 0.5 tsp fine salt cookie cakes
- 0.25 tsp ground cinnamon optional, cookie cakes
- 0.75 cup unsalted butter, softened cookie cakes
- 1 cup granulated sugar cookie cakes
- 0.25 cup light brown sugar, packed cookie cakes
- 1 large egg cookie cakes
- 2 tsp vanilla extract divided between batter and filling if desired
- 0.75 cup buttermilk cookie cakes
- 1 cup finely diced peaches, well drained pat dry to prevent soggy cakes
- 8 oz cream cheese, softened filling
- 0.25 cup unsalted butter, softened filling
- 1.75 cup powdered sugar filling
- 1 tsp vanilla extract filling
- 2 tbsp heavy cream filling; add more as needed
- 0.25 cup peach jam optional swirl in filling
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- Beat softened butter, granulated sugar, and brown sugar until very fluffy, about 2 minutes.
- Mix in the egg and 2 teaspoons vanilla until smooth and creamy.
- Add dry ingredients in two additions, alternating with buttermilk, beginning and ending with dry. Mix just to combine.
- Fold in the finely diced, well-dried peaches.
- Scoop 2-tablespoon mounds onto sheets, spacing about 2 inches apart.
- Bake 10–12 minutes until set and lightly golden at the edges. Cool on sheets 5 minutes, then transfer to a rack to cool fully.
- Beat cream cheese and softened butter until perfectly smooth.
- Gradually mix in powdered sugar, 1 teaspoon vanilla, and heavy cream until fluffy. Chill 10 minutes to firm slightly.
- Pair cookies by size. Pipe or spread filling on the flat side of half. Swirl in a little peach jam if using.
- Cap with remaining cookies to make sandwiches. Chill 15 minutes to set before serving.
Notes
For extra peach flavor, roll the edges in crushed freeze-dried peaches or add a pinch of cardamom to the batter. Store assembled pies covered in the fridge up to 3 days; for best texture, let them sit at room temperature 10 minutes before serving. The baked shells freeze well for 1 month—fill after thawing.
This recipe is an original creation inspired by classic Peaches and Cream Whoopie Pies flavors. All ingredient ratios and instructions are independently developed.