Although I’ve been employed by Townline BBQ for half a decade*, I have never had one of their whoopie pies. Couldn’t really tell you why I haven’t—they’re chocolate, they have a funny name, they’re incredibly popular—they just hasn’t been on my radar. However, when I was figuring out something to try making last weekend, I immediately thought of ’em. And, since I had just purchased a bunch of peanut butter for another recipe, I figured I’d incorporate that. Waste not want not…whatever that means.
1) I am incredibly impressed with the pastry chef at Townline’s ability to make her whoopie pies look so uniform. I ended up with 3 or 4 slightly different sized cookies (and 2 or 3 slightly different shapes). Not the biggest deal, but a little patience would probably help next time.
2) Making these seems super long and complicated, but it’s really not. It’s just a cookie recipe, a frosting recipe, and a few steps describing how to put them together. Don’t freak out, man. They’re worth it.
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable shortening
- 1 tablespoon unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed dark-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
Peanut Butter Buttercream
- 1/2 cup (1stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1 – 2 cups confectioner’s sugar
- Preheat oven to 375 degrees.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
- In a stand up mixer set on high, beat together shortening, butter, and sugars until smooth. About 2 or 3 minutes.
- Add the egg and beat until mixture becomes light and fluffy. About 2 or 3 minutes.
- Reduce speed to low and add half the flour. Mix until thoroughly combined.
- Add the milk and vanilla until combined.
- Add the remaining flour mixture and mix until—you guessed it!—combined. You may need to scrape the side of the bowl.
- Drop mounds of dough (about two teaspoons each) on a baking sheet lined with parchment paper.
- Bake for 10 – 12 minutes until cookies are slightly springy to the touch.
- Allow to cool on the sheet for about 5 – 10 minutes before moving to a wire rack.
Peanut Butter Buttercream
- In a large bowl, beat butter until light and fluffy using your basic hand mixer set on high.
- Add vanilla, peanut butter and mix until creamy.
- Slowly add the confectioner’s sugar until the frosting firms up (think the consistency of toothpaste).
- Chill for 30 minutes or so (optional).
- Once your cookies have cooled, pair them up. Try to find ones that are about the same size and shape.
- Fill a piping bag with frosting. If you don’t have one, a ziplock bag will do.
- Squeeze about 1 tablespoon of frosting on the flat side of one cookie.
- Place the other side of the cookie on top (flat side down) and gently press down.
- Repeat until you run out of cookies.
- Tell your mom to “STOP EATING THE DAMN COOKIES, THEY’RE NOT FOR YOU” because they turned out pretty well.
*This hadn’t occurred to me until I wrote that sentence. Jesus, I am old.