Tuesday, August 16, 2011

Peanut Butter Whoopie Pies

Hi everyone,  just a quick post and run today.  I made these chocolate peanut butter whoopie pies from Martha Stewart for my birthday and boy they were delicious.  The peanut butter  buttercream filling is uber creamy and, of course, peanut buttery.  The filling in itself is addicting.  Its a must try recipe!
Peanut butter whoopie pie2
Printable Recipe
1 3/4 cups all- purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoon baking soda
4 tablespoons unsalted butter, softened
1/2 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
Peanut Butter Buttercream
2/3 cup creamy peanut butter
8 tablespoons unsalted butter
3/4 cup powdered sugar
salt, optional
Peanut butter whoopie pie
1. Preheat oven to 375F.  Line two baking sheet with parchment paper; set aside.  Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.
2. Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined.  Add the remaining flour mixture.  Beat together.
3. Drop 12 slightly rounded tablespoons of batter 2 inches apart on baking sheets.  Bake 10 minutes in upper and lower thirds of oven; switch positions and rotate.  Continue baking 2 to 4 minutes or until cakes spring back when touched.  Let cool on baking sheets (about 10 minutes).  Transfer to wire rack to let cool completely.
For filling:
Cream peanut butter and butter in medium bowl on high speed.  Reduce mixer to low speed and mix in powdered sugar until combined.  Beat mixture on high speed until fluffy and smooth (about 3 minutes).  Add salt to taste.
Spread scant 1 tablespoon peanut butter buttercream on half of cookies. Top with remaining cakes. Repeat with remaining cookies and filling. 
Cookies can be refrigerated in single layers in airtight container up to 3 days. Bring to room temperature before serving.
Peanut butter whoopie pie

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The Procrastobaker said...

These look utterly scrumptious, rather addictive I bet :) lovely little recipe and i am definitely bookmarking this one!

Kate @ The Gaines Gang said...

Oh dear...my hips are in trouble!

Can't wait to make these. We just got whoopie pie pans.

Thanks for sharing.

Nami | Just One Cookbook said...

Yum!! The round shape pies are so nice and cute...

JehanP said...

Yum, yum, these are so cute and I'm a huge fan of the chocolate/peanut butter combination.

Jenn said...

Chocolate and peanut butter are two of my weaknesses!! I wish I was eating one of these right now.

kit and nancy. said...

yummo! thanks for sharing.

Ocean Frieght said...

It's very yummy. I like it. The flavor was very nice. Thanks for sharing.

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