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Peach Whoopie Pies with a Delightful Cream Cheese Filling

Hey friend,

So, today is the first day of National Peach Month! I love peaches, they are super tasty when you find a good one. Their sweet taste combined with their fuzzy skin, perfection. They are also, lots of fun to bake with and today we are going to make Peach Whoopie Pies! These are basically the same as the Blueberry Whoopie Pies  I made a while back. In fact, I actually made a batch of the blueberry ones too and did some mix and match with fillings and cookies! So yummy! I highly recommend it.

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So, the recipe starts with a peach sauce that is used in both the cookie and the filling. It, of course, starts with some fresh peaches. Pitted, peeled, and chopped.

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Place the peaches along with sugar, cornstarch, salt, and water into a saucepan.

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Stir and heat the mixture until it comes to a boil and thickens. Hot and steamy picture!

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Remove the saucepan from the heat and stir in the butter until it is melted. Set aside to cool.

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Once the peach sauce has cooled it’s time to make the cookies. In a large bowl whisk together flour, baking powder, and salt. Set aside.

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In the bowl of your electric mixer beat together the soft butter, sugar, and brown sugar.

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Stir in eggs, buttermilk, and some of the peach sauce.

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Stir in the dry ingredients.

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In a small bowl combine the baking soda with vinegar.

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Add this as well as the vanilla to the mixing bowl and mix until well combined.

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Scoop the cookies out onto a parchment paper lined sheet pan.

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Bake the cookies at 375F for 10 minutes, cool completely on a wire rack. When I say 10 minutes I do mean 10 minutes, they come out just a touch underdone and that is desirable.

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While the cookies cool let’s make the cream cheese filling! In the bowl of your electric mixer beat together the thawed nondairy whipped topping, room temperature cream cheese, powdered sugar, and peach sauce. Beat until very well combined. It’s super important for this filling that the cream cheese is truly room temperature and not cold at all anymore. If it is still cold it will make your finished filling lumpy and no amount of beating will get rid of the lumps. I usually just get the cream cheese out in the morning and set it on the counter, then make the cookies in the afternoon.

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Lay out the cookies so half are upside down on the counter and the other half are chillin’ elsewhere.

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Use the filling on the half of the cookies that are on the counter.

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Top the filling with the other half of the cookies.

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You can mix and match cookies and fillings if you want too, it’s a lot of fun!

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So there you have it and a new recipe for your recipe box: Peach Whoopie Pies! I like to serve whoopie pies frozen, like an ice cream sandwich. You can also serve them cold from the refrigerator, but I like frozen best! They are a nice addition to any meal on a hot day, cold and refreshing!

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Also, if you happen to end up with extra filling and peach sauce you can make a killer dessert parfait! Or the sauce is actually preffy great on ice cream too.

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Peach Whoopie Pies with a Delightful Cream Cheese Filling
Author: 
 
Peach Whoopie Pies: A delightful combination of peaches, cream cheese, and cake-like-cookies. Best frozen like an ice cream sandwich!
Ingredients
  • For the Peach Sauce:
  • 2c. fresh peaches, pitted, peeled, and chopped
  • 1c. sugar
  • 3T. cornstarch
  • ¼t. salt
  • ¼c. water
  • 1T. butter
  • For the Cookies:
  • 5c. flour
  • 3t. baking powder
  • 1t. salt
  • 1c. butter, soft
  • 1c. sugar
  • 1c. brown sugar, packed
  • 4 eggs
  • ½c. buttermilk
  • ½c. peach sauce
  • 2t. baking soda
  • 2t. white vinegar
  • 2t. pure vanilla extract
  • For the Filling:
  • 8oz nondairy whipped topping, thawed
  • 8oz. cream cheese, room temperature
  • 2c. powdered sugar
  • ¾c. peach sauce
Method
  1. For the Peach Sauce:
  2. In a medium saucepan combine the peaches, 1c. sugar, cornstarch, ¼t. salt, and water.
  3. Bring to a boil stirring often until thickened.
  4. Remove from heat and stir in 1T. butter until melted. Cool completely.
  5. For the Cookies:
  6. Preheat oven to 375F and line a few cookie sheets with parchment paper.
  7. In a large bowl whisk together the flour, baking powder, and 1t. salt. Set aside.
  8. In the bowl of an electric mixer cream together the 1c.butter, 1c. sugar, and brown sugar.
  9. Stir in the eggs, buttermilk, and ½c. peach sauce.
  10. In a small bowl combine the baking soda with the vinegar. Add this along with the vanilla to the batter. Stir in well.
  11. Scoop cookies, about 9 to a sheet, onto parchment lined cookie sheets. Bake at 375F for 10 minutes. Cool on wire racks.
  12. For the Filling:
  13. In the bowl of an electric mixer beat together the nondairy whipped topping, cream cheese, powdered sugar, and ¾c. peach sauce.
  14. Spoon/spread filling onto half of the cookies, and top with the remaining cookies.
  15. Freeze or refrigerate until ready to serve.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)

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