Peanut Butter Whoopie Pies - Powerful Handmade site

Peanut Butter Whoopie Pies

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Peanut Butter Whoopie Pies

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At a glance

Prep
Bake
Total
Yield
8

Nutrition information

Ingredients

Cookies

  • 2 1/4 cups King Arthur whole wheat flour, White Wheat or Traditional
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (8 tablespoons) unsalted butter, soft
  • 1/2 cup brown sugar
  • 3/4 cup peanut butter, crunchy or smooth, your choice
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1 cup chocolate chips, optional

Filling

  • 1/3 cup Dutch-process cocoa, sifted
  • 1/2 cup semisweet chocolate chips
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup vegetable shortening
  • 4 cups sifted glazing sugar OR confectioners’ sugar, sifted

Cookies

  • 10 ounces King Arthur Whole wheat flour, White Wheat or Traditional
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 ounces unsalted butter, soft
  • 3 1/4 ounces brown sugar
  • 5 5/8 ounces peanut butter, crunchy or smooth, your choice
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 12 ounces buttermilk
  • 6 ounces chocolate chips, optional

Filling

  • 1 ounce Dutch-process coca, sifted
  • 3 ounces semisweet chocolate chips
  • 1/4 teaspoon salt
  • 4 ounces heavy cream
  • 1 teaspoon vanilla extract
  • 2 ounces (1/2 stick) butter
  • 3 1/4 ounces vegetable shortening
  • 1 pound sifted glazing sugar OR confectioners’ sugar, sifted

Cookies

  • 283g King Arthur Whole wheat flour, White Wheat or Traditional
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 113g unsalted butter, soft
  • 92g brown sugar
  • 159g peanut butter, crunchy or smooth, your choice
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 340g buttermilk
  • 170g chocolate chips, optional

Filling

  • 28g Dutch-process coca, sifted
  • 85g semisweet chocolate chips
  • 1/4 teaspoon salt
  • 113g heavy cream
  • 1 teaspoon vanilla extract
  • 57g (1/2 stick) butter
  • 92g vegetable shortening
  • 454g sifted glazing sugar OR confectioners’ sugar, sifted

Instructions

  1. For the cookies: Preheat the oven to 375°F. Lightly grease two baking sheets, or line them with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.In a large mixing bowl, cream together the the butter, brown sugar, and peanut butter. Beat in the vanilla.
  3. Add the eggs one at a time, scraping the sides and bottom of the mixing bowl to make sure everything is evenly mixed.
  4. Add one third of the dry ingredients, and mix until moistened. Add half of the buttermilk, and mix until combined. Scrape the sides and bottom of the mixing bowl, then add the remaining flour mixture and remaining buttermilk. Scrape the bowl again during this process; the peanut butter tends to stick to the bottom.
  5. When the batter is evenly mixed, stir in the chocolate chips, if using. Scoop by the quarter cup for large pies onto the prepared baking sheets, leaving 1 1/2 inches between each scoop.
  6. Bake for 12 to 14 minutes, until the tops spring back when lightly touched, and a skewer inserted in the center comes out clean. Remove from the oven and cool completely on a rack before filling.
  7. For the filling: Place the cocoa, chips, and salt in a medium bowl.
  8. Bring the heavy cream to a simmer, either in the microwave or in a small pan on the stove, and pour it over the chocolate.
  9. Stir until the mixture is smooth, add the vanilla, and set aside to cool to room temperature.
  10. In a large mixing bowl, cream together the butter and shortening with half of the confectioners’ sugar until fluffy.
  11. The mixture will go through a crumbly stage, where it doesn’t seem it will come together. That’s OK; just keep beating.
  12. Once the mixture becomes smooth, add half of the cooled chocolate mixture, and beat until it’s incorporated.
  13. Be sure to scrape the bowl: you can see why.
  14. Add the remaining chocolate and confectioners’ sugar, and beat until you have a fluffy, spreadable mixture.
  15. Add another tablespoon or two of cream if necessary, to adjust the consistency of the filling.
  16. To assemble: Scoop and spread 2 tablespoons of filling onto the bottom of one of the cookies. Place another cookie, bottom toward the filling, to make the whoopie pie.

Nutrition Information

  • Serving Size1 large pie, 187g
  • Servings Per Batch8
Amount Per Serving:
  • Calories673
  • Calories from Fat396
  • Total Fat45
  • Saturated Fat18g
  • Trans Fat1g
  • Cholesterol110mg
  • Sodium494mg
  • Total Carbohydrate58g
  • Dietary Fiber7g
  • Sugars30g
  • Protein15g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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