Peanut Butter and Chocolate Whoopie Pies

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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.

Two things:

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.

INGREDIENTS

Whoopie Pies

  • 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

DIRECTIONS

Whoopie Pies

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
  3. In a stand up mixer set on high, beat together shortening, butter, and sugars until smooth. About 2 or 3 minutes.
  4. Add the egg and beat until mixture becomes light and fluffy. About 2 or 3 minutes.
  5. Reduce speed to low and add half the flour. Mix until thoroughly combined.
  6. Add the milk and vanilla until combined.
  7. Add the remaining flour mixture and mix until—you guessed it!—combined. You may need to scrape the side of the bowl.
  8. Drop mounds of dough (about two teaspoons each) on a baking sheet lined with parchment paper.
  9. Bake for 10 – 12 minutes until cookies are slightly springy to the touch.
  10. Allow to cool on the sheet for about 5 – 10 minutes before moving to a wire rack.

Peanut Butter Buttercream

  1. In a large bowl, beat butter until light and fluffy using your basic hand mixer set on high.
  2. Add vanilla, peanut butter and mix until creamy.
  3. Slowly add the confectioner’s sugar until the frosting firms up (think the consistency of toothpaste).
  4. Chill for 30 minutes or so (optional).

Cookie Contruction

  1. Once your cookies have cooled, pair them up. Try to find ones that are about the same size and shape.
  2. Fill a piping bag with frosting. If you don’t have one, a ziplock bag will do.
  3. Squeeze about 1 tablespoon of frosting on the flat side of one cookie.
  4. Place the other side of the cookie on top (flat side down) and gently press down.
  5. Repeat until you run out of cookies.
  6. 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.

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One Response to Peanut Butter and Chocolate Whoopie Pies

  1. Pingback: (Mini) Mint Chocolate Chip Whoopie Pies – Stick It In Your Mouth

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