Friday, March 26, 2010

Peanut Butter Whoopie Pies



I almost have a hard time describing these sweet little pies. One of my favorite combinations is peanut butter and chocolate so I knew I would be in for a treat. Let’s just say they were dangerously good, so good I didn’t want to share with anyone! The cookies were reminiscent of chocolate cake while the filling was more or less a fluffy peanut butter buttercream. Together they made for a perfect combination. I made them for a fellow co-worker’s birthday, who happens to share my love for peanut butter and chocolate. Everyone in the office seemed to enjoy them and I was happy to share. I am looking forward to making them again, but in the mean time I will have to settle for some Reese's peanut butter cups to fill the void!

Peanut Butter Whoopie Pies

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For the cookies:

3 1/2 cups all purpose flour

1 1/2 cups unsweetened cocoa powder

1 tablespoon baking soda

1 teaspoon salt

2 sticks unsalted butter, room temperature

2 cups granulated sugar

2 large eggs

2 cups buttermilk, room temperature

2 teaspoons vanilla extract

For the filling:

1 1/3 cup creamy peanut butter

2 sticks unsalted butter, room temperature

1 1/2 cups confectioners’ sugar

Preheat oven to 400 degrees.

To make cookies:

Line two rimmed baking sheets with parchment paper. Sift together flour, cocoa powder, baking soda, and salt. With an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, buttermilk, and vanilla, Beat until well combined. On low speed, slowly add dry ingredients; mix until combined.

Drop 1 1/2 tablespoons of batter onto prepared baking sheets, spacing 2 inches apart. Bake until set, about 8 minutes, rotating halfway through. Cool completely on a wire rack.

To make filling:

With an electric mixer, beat peanut butter and butter on high speed until smooth. Reduce speed to low. Add confectioners’ sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes.

To assemble cookies:

Spread 1 heaping tablespoon of filling on the flat side of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.

Source: Martha Stewart’s Cookies

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