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