Peanut Butter Whoopie Pies – Traditional whoopie pies are given a nutty twist in these Peanut Butter Whoopie Pies.
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I now have a request for you – I would like for you to discontinue selling cookbooks. They are my one weakness, and every time I am in your store, I can’t help but walk past that table selling a variety of books. I try to close my eyes as I walk past, but somehow, I always end up in front of them. And when you are selling Martha Stewart’s new cookie book for less than I can buy it on Amazon, without having to wait for it to be shipped to me, all of my defenses are lost and the book ends up in my shopping cart. I am asking you to stop selling these books not because I don’t like the good deals, but because my bank account can’t afford all of these books that have found their way into my cart. And to be honest, my bookcase is now full and can’t handle another book, so I may have to buy a new bookcase to have a place to put my new purchases. It’s just a dangerous cycle that needs to be stopped.
I know that if you discontinue carrying cookbooks, there will still be other places for me to buy them from, but at least one of the temptations will be gone. Thank you in advance for your help and understanding.
A loyal shopper – Deborah
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Traditional whoopie pies are given a nutty twist in these Peanut Butter Whoopie Pies.
For the Cookies:
- 3 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2 cups sugar
- 2 large eggs
- 2 cups buttermilk, at room temperature
- 2 teaspoons vanilla extract
For the Filling:
- 1 1/3 cup natural, creamy peanut butter
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups confectioners’ sugar
- coarse salt (optional)
- Preheat oven to 400F. Line 2 rimmed baking sheets with nonstick baking mats or parchment paper. Sift together the flour, cocoa powder, baking soda, baking powder, 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. (When the top of a cookie is gently touched, it should feel soft but not wet.) Cool completely on a wire rack.
- 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 combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.
- Assemble cookies: Spread 1 heaping tablespoon 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.
- *I find it easiest to put the cookie batter in a piping bad and pipe the cookies onto the baking sheet so that the cookie sizes are more uniform.
source: Martha Stewart Cookies