Peanut Butter Whoopie Pies
So these whoopie pies may not be all that Christmas-y but I can assure you they will be a huge hit in every treat package you prepare or at any party you host. They were just awesome. But then again, how could they not be? Chocolate and peanut butter once again united, this time as an unforgettable cakey-cookie-wrap-this-thing-up-and-put-a-bow-on-it dessert. The pies themselves were simple as…well, you know…to put together and the only change I’d make next time is to reduce the amount of dough (batter?) I used for each pie because they turned out much bigger than I expected and puffed up a bit too much…leading to the issue of a low filling to pie ratio. And seriously, that’s probably the worst thing that could happen with a dessert like this. Almost tragic, actually. Regardless, take a few minutes during this final weekend before the final holiday push next week to make a batch of these. You will be thanking me (and Martha!) next week.
Peanut Butter Whoopie Pies
source: Martha Stewart, Cookies (method slightly adapted)
For the pies:
- 3 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar2 large eggs
- 2 cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
For the filling:
- 1 1/3 cup creamy peanut butter
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups confectioners’ sugar
- Coarse salt
- Preheat the oven to 400 degrees Fahrenheit. Line baking sheets with parchment or silicone mats.
- Sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes, until the mixture is pale and fluffy.. Add eggs, buttermilk, and vanilla and beat until well combined. On low speed, slowly add the flour mixture and mix until just combined.
- Using a small cookie or ice cream scoop, scoop rounded 1 1/2 tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Gently flatten rounds slightly with moistened fingertips. Bake until set, about 8 minutes, rotating halfway through. (When the top of the cookie is gently touched, it should feel soft, but not wet.) Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.
Put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners’ sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.
Spread a rounded tablespoon of filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.