Recipe adapted from Martha Stewart
So I will admit that I have never been a huge Martha Stewart fan (even prior to her jail bait days), and to this day that still holds true.
This is a baking blog, and the girl can bake. I actually have several of her recipes that I am dying to try out for the blog.
While Derek has no baking skills whatsoever (trust me, I’m not being mean, he’ll agree with me), he sure is good taste tester and helps me pick out recipes to try. So far he hasn’t let me down, and his reign continues with these. I find myself saying this a lot lately, but I have never had a whoopie pie before, and it turns out neither have most of my coworkers. They seem to be all the rage in the world of baking blogs lately, and I think I finally understand why.
They are SO tasty!
First of all, I don’t think it’s possible to go wrong with the combination chocolate and peanut butter. I sampled some of the “cookie” crumbs and honestly was a little worried. I didn’t think the taste was that great. I also thought the peanut butter buttercream could have used more powdered sugar (on top of the extra I already added), but I decided to put my trust in Martha.I definitely wasn’t disappointed. The combination of the flavors was amazing, and I mean come on…buttercream frosting sandwiched between two cake like cookies…it’s magical! Enjoy!
Chocolate Peanut Butter Whoopie Pies
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
4 Tbsp butter (1/2 stick), room temperature
1/4 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 cup milk
1 tsp vanilla
1 cup creamy peanut butter
12 Tbsp (1 1/2 sticks) salted butter, room temperature
1 1/4 cup powdered sugar
Preheat oven to 375 degrees. Line two large baking sheets with parchment paper and set aside. Combine together flour, cocoa powder, baking soda and salt and set aside. In a medium size bowl beat together butter, shortening, sugar, and brown sugar until smooth. Add egg. Add half the flour mixture, then milk and vanilla, then remaining flour mixture. Drop 12 rounded tablespoons of batter (either using spoons or using a pastry bag with a large round tip) onto the parchment paper. Bake for 10 minutes. Let cookies cool on baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.
Meanwhile, cream together peanut butter and butter, then add in powdered sugar.Spread a spoonful of frosting on the flat side of half the cookies, then top with remaining cookies and gently press together.