Peeps Whoopie Pies

Peeps marshmallow chicks stuff carrot cake sandwich cookies.
Peeps Whoopie Pies

Peeps Whoopie Pies

By Sue Lau | Palatable Pastime

For my third offering for #EasterRecipes, I am happy to share a version of whoopie pies I thought of making after seeing Oreos stuffed with Peeps at the grocery store. For my offering, I wanted to make some sort of carrot cake cookies and then work on getting the Peeps in there. It has turned out far easier than I expected.  I’ve seen whoopie pies made with marshmallow fluff that you can spread a concoction in there and it has a smoother look, but I like the rustic homemade look of these, plus they have the full flavor of Peeps. They go with the spiced cookies very well, and do have a bit of carrot inside. I am pretty sure the kids are going to love these! And maybe a grownup or three as well.

Be sure to scroll down and check out the other #EasterWeek recipes below the recipe printout. We are growing quite a collection of goodies with new ones added each day.

Peeps Whoopie Pies
Join me tomorrow when I post my recipe for Cherry Cream Cheese Pie. Friday I will be sharing my recipe for Frosted M&M Blondies for Good Friday to complete the week of #EasterRecipes. And Saturday I will be back with the #SoupSwappers when I share my version of Curry Debal Soup, a soup version of my favorite spicy Malaysian Curry. Join me each day! Have a blessed week!

Peeps Whoopie Pies

Peeps Whoopie Pies

  • Servings: 7-8
  • Difficulty: easy
  • Print

Peeps Whoopie Pies

  • 1/2 cup soft butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned oats
  • 1 cup finely grated carrots
  • 1/3 cup finely chopped walnuts
  • 1/4 cup finely chopped golden raisins
  • 2 -1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon grated nutmeg
  • 16-20 Peeps marshmallow chicks


  1. Preheat oven to 375°F
  2. Cream together butter, granulated sugar, and brown sugar in an electric mixer until smooth.
  3. Add egg and vanilla and mix until incorporated.
  4. Add oats, carrots, walnuts, and raisins, mixing until blended.
  5. In a small bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  6. Add to the mixer while running, 1 cup at a time, until dough is smooth and thick.
  7. Cover a baking sheet with parchment paper.
  8. Measure 1/4 cup dough into balls and place on parchment.
  9. Smash balls with a piece of waxed paper to about 3″ in diameter.
  10. Bake cookies for 18-20 minutes, until lightly browned at the edges.
  11. Slide parchment onto a wire rack and cool completely.
  12. For each whoopie pie, chop up 2-3 marshmallow chicks and pile on the underside of 1 cookie; repeat with enough to fill a microwaveable plate.
  13. Microwave Peeps-topped cookies for about 20 seconds or until puffed.
  14. Place a cookie on top of the Peeps and press down gently. Allow to cool completely.
  15. Repeat for all cookies and Peeps.

From the kitchen of

Peeps Whoopie Pies

Easter Recipes

This week, thirteen bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!


In case you missed them, here’s Monday and Tuesday’s #EasterRecipes



4 responses

  1. Love the rustic homemade look… love the nutmeg, cinnamon and oats added here, I am sure they taste lovely…and its nice the cream coming out…very colourful.

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