Holiday season is cookie season! We are all about cookies this month: baking, decorating, gifting and hosting the classic cookie exchange. On Taste, we’ll be sharing 30 days of holiday cookies, so be sure to check back every day for a new recipe! And for more inspiration and great recipes, visit our Cookie Central page.
A retro treat, whoopie pies feature cakey chocolate cookies sandwiching a creamy filling. For a classic version, swap out the peanut butter filling for marshmallow creme.
Chocolate-Peanut Butter Whoopie Pies
3/4 cup (6 oz./185 g.) unsalted butter
3/4 cup (6 oz./185 g.) granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1/2 cup (2 1/2 oz./75 g.) all-purpose flour
1/2 cup (1 1/2 oz./45 g.) unsweetened natural cocoa powder
1/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. kosher salt
For the peanut butter filling:
1/4 cup (2 oz./60 g.) unsalted butter
1/2 cup (2 oz./60 g.) confectioners’ sugar
1/2 cup (5 oz./155 g.) creamy peanut butter
1/2 tsp. pure vanilla extract
In a large bowl, using an electric mixer, beat the butter on thigh speed until fluffy and pale yellow. Add the sugar and beat until lightened. Add the eggs and vanilla and beat until well blended.
Sift the flour, cocoa, baking powder, baking soda and salt together onto a sheet of parchment paper. Add to the butter mixture and beat on low speed just until blended. Cover and refrigerate the dough until firm, about 2 hours.
Preheat the oven to 350°F (180°C). Lightly butter 2 baking sheets. WIth dampened hands, shape the dough into 3/4-inch (2-cm.) balls and place them about 2 inches (5 cm.) apart on the prepared sheets. Using a spatula, press down on each ball to flatten it slightly. Bake until the cookies are firm to the touch, 10-12 minutes. Transfer to wire racks to cool completely.
Meanwhile, make the peanut butter filling: In a large bowl, beat the butter, confectioners’ sugar, peanut butter and vanilla until blended and smooth. Cover and refrigerate until the cookies are cool.
Spread the flat side of half of the cookies with 1 1/2 teaspoons of the peanut butter filling. Top with a second cookie, flat side down, pressing lightly to make a cookie sandwich, and serve. Makes about 36 whoopie pies.
Find more mouthwatering ways to end a meal in our cookbook Dessert of the Day, by Kim Laidlaw.