Have you jumped on the whoopie pie bandwagon yet? If not you are seriously missing out. Last year the NY Times said they were having a moment and for a second there I thought they would dethrone the beloved (but sometimes overrated) cupcake.
My favorite whoopie pie is still pumpkin with a cream cheese filling. But what’s not to love about chocolate and peanut butter? It’s as classic as peas ‘n carrots and Burt ‘n Ernie. Anything chocolate and peanut butter in my book will stand the test of time, including these whoopies. The fluffy chocolate cookie cakes make an excellent canvas to enjoy the sweet creamy peanut butter filling.
My favorite way to enjoy this and all whoopie pies invloves lots of smooshing. No, no – not the kind the folks on Jersey Shore do Squeeze the cookie cakes between your fingers, let the filling ooze out, repeat and then take a bit.
So smoosh away! I promise you will like it.
Chocolate Whoopie Pie with Peanut Butter Filling
For The Cookie Cakes
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup milk
For The Filling
3/4 cup creamy peanut butter
3/4 cup (6 tablespoons) unsalted butter, at room temperature
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 375 degrees and position a rack in the center of the oven. Line two baking sheets with parchment paper or silcon mats.
Sift flour, cocoa powder, baking soda and salt into a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on medium speed until fluffy and smooth, about 3-4 minutes. Add egg and vanilla and continue to mix until combined. Then add the flour mixture and milk alternately, begining and end with the flour until just incorporated. Finish by hand with a rubber spatula if necessary.
Using a small ice cream scoop, drop scoops of batter onto the prepared baking sheet spacing them 2 inches apart. Bake one sheet at a time for about 10-12 minutes, rotating the sheet halfway through baking. The cookie cakes wil be done when they spring back when pressed gently. Let them cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
For the filling, in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until smooth and creamy on medium speed. Bring the mixer to low and slowly add the confectioners sugar followed by the vanilla extract and continue to beat until light and fluffy.
When the cookie cakes have completely cooled, spoon about 2 tablespoons of the filling on one, top with another and gently squeeze. The whoppie pies will keep in an air tight container at room temperature for up to 3 days.