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Peanut Butter Whoopie Pies

Hi,

So, are you a peanut butter fan? Because if you are then this is the whoopie pie recipe for you! If you are not familiar with whoopie pies they are basically a sandwich cookie, but the cookie part is considerably softer and more cake-like than a regular cookie. So, basically the best sandwich cookies ever! I made these for a church potluck and they were, as one person put it, “the talk of the church!” I’m sure that whoever you make these for will love them. They are soft, peanut buttery, and oh so good!

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We start with the cookies! In a large bowl whisk together the flour, baking powder, and salt. Set aside. Hint: whisking the dry ingredients is almost as good as sifting them. So, if you have a recipe that calls for sifting and you don’t have a sifter just whisk it really well and it should work fine.

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In the bowl of an electric mixer beat together crunchy peanut butter, butter, sugar, and brown sugar until well combined.

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Beat in the eggs and buttermilk.

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Beat in the dry ingredients.

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Place the baking soda in a small bowl and pour the white vinegar in on top of it. It’s going to bubble a bit!

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Stir the soda/vinegar and vanilla into the dough. Until well combined.

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Scoop the dough onto parchment lined baking sheets. I used a number 24 scoop and the cookies were just the perfect size.

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Ready for baking!

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Bake the cookies in a 375F oven for 10 minutes. Allow the cookies fo cool about 5 minutes before removing them from the pan to a wire rack to cool completely.

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While the cookies cool it is time to make the fluffy peanut buttery filling. In the bowl of an electric mixer beat together smooth peanut butter, marshmallow cream, powdered sugar, vanilla, soft butter, and heavy cream until well combined.

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Spread the filling onto half of the cooled cookies and then top those cookies with the other half of the cookies.

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So, many delights!

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These cookies store really well in the freezer and are best eaten either frozen or cold. When they get closer to room temperature they get very soft and squishy, but still very tasty. I’m sure you are going to love making, eating, and sharing these lovely Peanut Butter Whoopie Pies!

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Peanut Butter Whoopie Pies
Author: 
Serves: 20ish cookies
 
Peanut Butter Whoopie Pies: Soft, peanut buttery, and so, so excellent! You are going to love these whoopie pies! Very peanut buttery. Great served cold or frozen. Perfect for eating after a hard day working out in the yard.
Ingredients
  • For the peanut butter cookies:
  • 4½c. flour
  • 3t. baking powder
  • 1t. salt
  • 1c. crunchy peanut butter, not natural
  • 1 stick butter, soft
  • 1c. brown sugar, packed
  • 1c. sugar
  • 4 eggs
  • ½c. buttermilk
  • 2t. baking soda
  • 2t. white vinegar
  • 2t. pure vanilla extract
  • For the peanut butter filling:
  • 1c. smooth peanut butter, not natural
  • 7oz jar marshmallow cream
  • 2c. powdered sugar
  • 1t. pure vanilla extract
  • 1 stick butter, soft
  • 1T. heavy cream
Method
  1. For the peanut butter cookies:
  2. Preheat oven to 375F. Line some cookie sheets with parchment paper, set aside.
  3. In a large bowl whisk together flour, baking powder, and salt, set aside.
  4. In the bowl of an electric mixer beat together crunchy peanut butter, 1 stick butter, brown sugar, and sugar.
  5. Beat in eggs and buttermilk. Beat in the dry whisked dry ingredients.
  6. Combine the baking soda and white vinegar in a small bowl, add it to the mixer with the 2t. vanilla.
  7. Stir until well combined.
  8. Scoop cookies onto the parchment lined pan about 2 inches apart.
  9. Bake at 375F for 10 minutes. Cool 5 minutes on pan before removing them to a wire rack to cool completely.
  10. For the peanut butter filling:
  11. In the bowl of an electric mixer beat together creamy peanut butter, marshmallow cream, powdered sugar, 1 stick butter, vanilla, and heavy cream. Beat until well combined.
  12. Spread the filling onto half of the cookies (about 10-12 cookies) then top with the remaining cookies.

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