Is it a pie? Is it a cookie? Is it a cake?

Yes.

Who doesn’t love a good old whoopie pie?

Who doesn’t love saying whoopie pie?

Why isn’t the word whoopie used more often?

These little guys are going to make you say whoopie doo!

They are not the easiest recipe I’ve ever done here on Bakeify Blog, but they aren’t that bad.

I have a really really simple recipe for whoopie pies that I will share with you at a later date, but if you have an hour and a half or so, these little babies will make you look like a baking rock star.

Thanks Joy!

Yes, see all those postie notes, yep, I have alot of work to do in this book.

Chocolate Peanut Butter Whoopie Pies

Source: Joy the Baker Cookbook

For the cookies:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon instant espresso powder (optional) (I used instant coffee)
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk (I used 1 cup of soy milk mixed with 1 Tablespoon of white vinegar)

For the filling:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 (7-ounce) container marshmallow cream
• 1/2 cup smooth peanut butter
• Pinch of salt
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1/4 cup coarsely chopped roasted and salted peanuts (I left these out)

Place a rack in the upper third of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper.  Set aside.

To make the cookies, in a medium bowl, whisk together flour, cocoa powder, baking soda, salt and espresso powder.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or better yet a Beater Blade) beat together butter and sugars until light and well incorporated, 3 to 5 minutes.  Stop mixer and scrape down the sides of the bowl (or don’t bother if you have a Beater Blade, because it does it for you!).  Add the egg and beat on low speed for 1 minute, until mixture is light and fluffy.  Beat in vanilla.

Stop the mixer and scrape down the sides of the bowl, if you don’t have a Beater Blade.  Add half of the flour mixture and mix on low speed.  With mixer running, slowly add the buttermilk.  When just incorporated, add the remaining flour mixture.  Mix until just blended.  Finish incorporating the ingredients with a spatula.

Spoon the batter by the heaping Tablespoonful onto prepared baking sheet.  I used my cookie scoop and it worked great. Leave at least an inch of space between the dough.  Bake for 12 to 14 minutes, until centers are cooked through but cookies are still soft and tender.

Remove from oven and let cool on the pan for 10 minutes before removing to a wire rack to cool completely before filling.

To make the filling: in the bowl of a stand mixer fitted with the paddle (Beater Blade) attachment, beat together butter, marshmallow cream, peanut butter and salt. Beat until smooth and no butter lumps remain.  Add the powdered sugar and vanilla. Beat on medium speed for 3 minutes, until fluffy.  Stop the mixer and remove the bowl.  Fold in peanuts with a spatula.

When cookies have cooled, spread a scant 2 Tablespoons of filling onto the bottom of one cookie. Top with another, similar sized cookie. Fill all cookies and sandwich. Cookies are best wrapped individually in plastic wrap (or waxed paper or your Abeego) and stored in the refrigerator.

Whoopie Pies will last, well wrapped, in the fridge, for 5 days.

WHOOPIE!!!!!