Looking for the best whoopie pie recipe? This recipe gives you a soft, cake-like chocolate cookies sandwiched with a rich peanut butter filling. So good, you will never look at store bought whooping pies again.
Ingredients
For the Cookies:
1 3/4cupall-purpose flour
1/2teaspoonsalt
3/4cupunsweetened cocoa powder
1/2teaspoonbaking soda
1/2teaspoonbaking powder
1/2cup1 stick unsalted butter, softened
1cupgranulated sugar
1large egg, at room temperature
1teaspoonvanilla extract
1cupbuttermilk, at room temperature
For the Filling:
1/2cup1 stick unsalted butter, softened
1/2cupcreamy peanut butter
1cupconfectioners' sugar
1teaspoonvanilla extract
Instructions
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, salt, cocoa, baking soda and baking powder; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl then add the egg, beating well until incorporated. Mix in the vanilla and buttermilk. Add the dry ingredients and beat just until combined.
Using a 1-ounce cookie scoop, drop onto the prepared baking sheets at least 2 inches apart, 12 cookies per sheet. Place in the oven and bake for 12 minutes, rotating the sheets halfway through. Remove from the oven and let the cakes cool in the pan for 5 minutes before transferring them to a rack to cool completely.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, peanut butter and powdered sugar until light and fluffy, about 3-5 minutes. Add vanilla and beat until combined.
Using a knife or spoon, spread the filling onto the flat side of a cooled cake. Top with another cake, flat side down. Repeat with the remaining cakes and serve.
Notes
Leftovers should be stored in the refrigerator. For optimal results, allow to return to room temperature before serving.