Classes started two weeks ago and work starting to pile up so I apologize for not baking and updating as often as I would like =( . I never had whoopie pies before and I always been a fan of peanut butter so why not give these a try! Peanut butter sandwich is definitely one of my all time favourite comfort food. Peanut butter and banana, peanut butter cookies, peanut butter and jelly, peanut butter with oreo…actually peanut butter alone on a spoon is delicious. Oh peanut butter I love thee, it’s so versatile!
So I’ve been wanting to make these for a while now but every time I tried beating the butter and sugar together it always clumps up and looked like minced meat =S. I thought it was my brown sugar going bad so I bought new sugar and new butter but it still turned funny. I donno how much sugar and butter I have wasted for being stubborn. So maybe it was the brand of butter? I decided to try to make these one last time with new brand of butter and it still clumped! But under the encouragement from my special helper (thanks btw :), I continued the recipe anyways and it actually turned out great. It was super chunky after I beat the butter, sugar, egg, and milk but after adding the flour mixture it was super smooth and smelled super yum! The peanut butter filling is what gave this whoopie pie an A+. Oh and they are excellent after a super spicy Szechuan meal to help un-numb your tongues =P.
Chocolate Peanut butter Whoopie Pies (Adapted from Cate’s World Kitchen)
Cookie pie part:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
5 tbsp unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk (I used 1 cup of 2% milk)
1 teaspoon pure vanilla extract
Peanut butter filling:
1/2 cup natural, creamy peanut butter
6 tbsp unsalted butter, softened
1 1/4 cup confectioners’ sugar
- Preheat the oven to 375 degrees F and line some cookie sheets with parchment.
- Sift the cocoa powder, flour, baking soda, and salt together in a bowl
- Beat the butter and sugar together until light and fluffy, about 3 minutes in a stand mixer. Beat in the egg.
- Stir the milk and vanilla together and add to the butter mixture alternating with the flour mixture in 3 additions (mix on low, just until combined).
- Transfer to a piping bag and pipe 2-4″ circles (or just use spoon) about 2″ apart. Bake for about 12 minutes, then cool on the cookie sheets for about 10 minutes before transferring to wire racks to cool completely.
- To make the frosting, beat the butter and peanut butter together until smooth. Beat in the powdered sugar about 1/4 cup at a time, until it has the desired consistency. Pipe or spread the frosting between two cookies.