Cooking A-Z: W is for Chocolate Peanut Butter Whoopie Pies

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Wow, this title is a mouth full but the “Whoopie Pie” is what I was eventually trying to get to. Besides a Little Debbie Oatmeal pie I’ve never had another version. I suppose I never felt the need to since they are so damn good! Even though I’m no Little Debbie, I must say my Whoopie Pies came out pretty darn good 😉 I don’t think you can go wrong when peanut butter is involved and you pair it with chocolate…ahhh, perfection! I took too different recipes to get the exact flavor I wanted. For the chocolate cookie pie I used a recipe from TreatsSF and for the Peanut Butter filling, I used a recipe from Williams-Sonoma. I think mine came out looking like little chocolate hamburgers but they are still delicious! These are a great dessert to indulge in and I hope you enjoy!

Ingredients:

For cakes

2 cups all-purpose flour
½ cup Dutch-processed cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, softened but still cool
1 large egg, room temperature
1
½ teaspoon vanilla extract
1 cup buttermilk (make sure you shake it well before measuring)

For the Filling

4 Tbs.  unsalted butter
1/2 cup confectioners’ sugar
1/2 cup  creamy peanut butter
1/2 tsp. vanilla extract

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Directions:

For the cakes

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.

2. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.

3. With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter final stir.
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4. Using a ¼-cup measure or a large OXO scoop, scoop 8 mounds of batter onto each baking sheet, spacing mounds about 2 inches apart. Smooth out the top of the dough. Bake until cakes spring back when pressed, 11 to 13 minutes. Cool completely before adding filling.
For the filling
1. In a large bowl, beat the butter, confectioners’ sugar, peanut butter and vanilla until blended and smooth. Cover and refrigerate until the cookies are cool.
2. Spread the flat side of half of the cookies with 1 1/2 tsp. of the peanut butter filling. Top with a second cookie, flat side down, pressing lightly to make a cookie sandwich, and serve.
© Sweets Eats and Crafts All images and content are copy right protected. Please do not use images or content without permission. Please cite if borrowed.

6 thoughts on “Cooking A-Z: W is for Chocolate Peanut Butter Whoopie Pies

  1. Chocolate and peanut butter…my two favorite combos! These look really good and I pinned them so we can try them soon! Thanks for sharing! ~Blessings~

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