July 12, 2010

Peanut Butter Whoopie Pies (with traditional filling option)

I have been on a whoopie pie spree lately, and thought I would update this post with some new found wisdom. Everyone seems to love them because they are so silly and different. I included the traditional filling option at the end of this post. This peanut butter chocolate version comes from "Martha Stewart's Cookies" book, thanks for the recommendation, Alexis! Plus, who can resist the name?

These tasty treats are two chocolatey, fluffy cookies with peanut butter cream sandwiched between them. Yum.
Peanut Butter Whoopie Pies
What's in it
For the cookies:
3 1/2 C flour
1 1/2 C unsweetened cocoa powder
1 Tbl baking soda
1 tsp baking powder
1 tsp salt
2 sticks (1 C) unsalted butter, room temperature
2 C sugar
2 large eggs
2 C buttermilk, room temperature
2 tsp pure vanilla extract

for the filling:
1 1/3 C natural, creamy peanut butter
1 C (2 sticks) unsalted butter, room temperature
1 1/4 C confectioners sugar
coarse salt

How it's made
1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Sift together flour, cocoa, baking soda, baking powder, salt. In a separate large bowl, with an electric mixer beat butter and sugar on med speed until fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. On low speed, gradually add the dry ingredients. Mix until combined.

2. Drop 1 1/2 Tablespoons of batter onto prepared baking sheets, spacing 2 in. apart. Bake until set, about 8 minutes, rotating halfway through. Cool completely on a wire rack. (I have found using a pastry bag and larger tip makes it much easier to handle the batter, and and makes much more uniform cookie sizes. It's also easier putting the filling on the cookies. See first picture up top versus second picture here.)

3. For filling, beat peanut butter and butter on high speed with an electric mixer until smooth. Reduce speed to low and add confectioners sugar. Mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.

4. Assemble the cookies: Spread 1 heaping Tablespoon filling on the flat side of one cookie,. Sandwich with another cookie. Repeat for all cookies.


Whoopie Filling Alternative

Traditionally whoopie pies have a marshmallow-y filling, and often are rolled in sprinkles for decoration. I found a recipe and tried it for a bbq, but the filling melted in the 100 degree heat. It would be great for Bay Area weather!

Beat together until smooth:
1/2 C butter softened
1 1/4 C powdered sugar
2 C marshmallow fluff/cream
1 tsp vanilla

Roll in sprinkles for a fun spin.

1 comment:

  1. I've definitely been eyeing these ever since I bought the book. I figured they would complicated to make--but I'm glad to hear that I am wrong. They sound amazing!


Please leave a comment!