I’m so lucky! My mom and sister, Laura, came to visit for the weekend. We went out for churros, strolled through Eastern Market and bought bouquets of flowers, and went out for sliders. My mom and I mixed up whoopie pie filling and fluffy pancake batter. My sister and I sipped Euro-beers and well, I’m just glad that I had these lovely ladies visiting this weekend. Sometimes you just need to be around people who can always tell when you need a hug, ya know?
They helped me finish up these whoopie pies, ya know making the filling, and sampling. And they loved them! I do too, though. They are perfectly cakey and the filling is a fluffy marshmallow dream. And the recipe comes from a cookbook all about one bowl baking. And less dishes is always something I can get behind.
Chocolate Peanut Butter Whoopie Pies (makes 2 dozen-ish)
Recipe adapted from One Bowl Baking
whoopie pies –
- 2 T butter, softened
- 1/3 cup vegetable oil
- 1 cup sugar
- 1/2 t kosher salt
- 1 large egg
- 3/4 cup milk, room temperature
- 1 1/2 t vanilla extract
- 1 3/4 cups + 2 T all-purpose flour
- 1/2 cup cocoa powder
- 1 t baking powder
- 1/2 t baking soda
peanut butter filling –
- 9 T butter, softened
- 4 1/2 T confectioners’ sugar
- 3/4 t vanilla extract
- 3/4 cup creamy peanut butter
- 1 1/2 cups (a 7 oz jar) marshmallow fluff
- Make whoopie pies. Preheat oven to 375F and line two baking sheets with parchment paper.
- In a large bowl, using an electric mixer, beat together the butter, vegetable oil, sugar, salt and egg. Once combined add the remaining ingredients until mixed completely, scraping down the bowl as necessary.
- Scoop mounds of batter (I made minis so I used a regular cookie scoop, about 1 tablespoon each.) onto the prepared baking sheets leaving a couple inches in between. Bake for about 8 minutes or until just set. Transfer to a wire rack and cool completely before filling.
- Make filling. Place all of the ingredients in the bowl of your stand mixer and beat until well-mixed. Scraped down the sides and beat a little bit longer.
- Pair up the whoopie pies by shape and divide filling between each cookie sandwich by placing a mound of filling in the center and squishing with the second cookie. Place cookies on parchment paper in an airtight container and chill until time to serve. Otherwise they tend to stick to surfaces and get messy!
Yay! Click HERE for a printable pdf of the recipe above.
Amuse-bouche. Mad props. Vintage Betty! My BFF.