Friday, July 1, 2011

Chocolate Peanut Butter Whoopie Pies

To continue with our patriotic theme this week of 4th of July Fashion and America's favorite pastime, I thought the beloved All-American Whoopie Pie would be an appropriate addition to the lineup.

And while the traditional whoopie pie features a chocolate cookie with a vanilla creme center, I thought this recipe with peanut butter filling seemed like a decadent twist on an old classic.

After all, there is no combination more American (or delicious) than peanut butter and chocolate, right?

These little heavenly sandwiches would be a welcome inclusion at your weekend BBQ, and a perfect last-minute dessert to wow your friends and family for the 4th.

My laptop's honorary spot as my recipe book on the kitchen counter

Although I found this recipe on Bakerella, one of my favorite precious baking blogs, it is actually from a book (aptly) titled Whoopie Pies.

The recipe is super simple.

Just mix your dry...

... and wet ingredients...

 ... spoon onto a baking sheet, and then fill with the 3-ingredient (4 if you include salt) peanut butter creme.

Don't be fooled by the simplicity of the recipe and humble-looking results, however. These little sandwiches are like little pillows of heaven when you bite into them. The soft chewiness of the chocolate cookie and the smooth delicacy of the peanut butter creme are sinful. And they're not just for kids! The salty peanut butter creme lends a subtle sophistication to this family favorite. I had never had a whoopie pie before this encounter, and I have to say these might be my new signature cookie.

Yes, they are that good.

So what are you waiting for? Go make some!

{Tips & Tricks} 
  • Sift your dry ingredients. This may seem like a pain, but it does make for a fluffier cookie.
  • Make sure to line your baking sheets with parchment paper - these babies stain!
  • Take out the butter ahead of time. You want the butter for both the batter and the filling to be room temp, but not melted.
  • Cookies are done when you feel a little resistance - almost a slight bounce - with a light touch to the top of the cookie with your fingers.
  • Level off the batter in a tablespoon when scooping onto the baking sheet. This ensures similar sized cookies for beautiful sandwiches, and perfect two-bite portions.
  • Use a piping bag or ziploc with a hole cut in the corner to fill the sandwiches. Easier to control and the frosting will look neat and smooth like the traditional cookie.
  • Do store them in an airtight container. These get a little sticky if left out for too long.
  • And on that same note, they are best served the day-of with a cold glass of milk!

Chocolate Peanut Butter Whoopie Pie Recipe via Bakerella and Whoopie Pies
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk
  1. Preheat oven to 375 degrees.
  2. Line baking sheets with parchment paper.
  3. In a bowl, sift together, flour, cocoa, baking soda, and salt.
  4. In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
  5. Add egg and vanilla and beat for two more minutes.
  6. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
  7. Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
  8. Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.
Salty Peanut Butter Filling
3/4 cup creamy peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt

  1. Beat peanut butter and butter on low until creamy using a mixer.
  2. Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy.
  3. Spread filling on flat side on one cooled cake. Top it with a second cake and press gently.
Store in an airtight container.

No comments:

Post a Comment