Chocolate Peanut Butter Whoopie Pies

Amazing whoopie pies: The chocolate cupcake tops (let's face it, whoopie pies are like muffin tops except cupcake tops and you get two and they have frosting smashed between them) are fluffy and deeply chocolaty. You don't even need to melt any chocolate--bonus! No overcooking it in the microwave or getting a double boiler messy. 

The frosting in the middle is a blanket for the soul. It's like a fluffernutter sandwich with crunchy peanut butter had a baby with buttercream frosting. It's eat it with a spoon good.

Or with that extra odd cookie you knew wasn't going to have a sandwich partner. You can't let it get lonely!

People. This is worth a trip to the grocery store (or the forethought to add it to the list before you go) to get marshmallow fluff. It totally makes the texture of the frosting such that you'll feel your soft palate suffocated by elastic, airy, sticky frosting by the third bite of the cookie.

In a good way, I promise. Just have some milk next to you!

This recipe comes from my favorite blogger and real-life role model, Joy the Baker. It's from her new cookbook! I was lucky enough to meet her at a book signing...could not have been more nervous/excited in my life.

DUDE. 

She's the kind of person I want to be when I grow up. Heck, she's the kind of person I want to be right now!

Chocolate Peanut Butter Whoopie Pies

Yield: 18 whoopie pies

Ingredients:

For the cookies:

2 cups all-purpose flour

2 cup unsweetened cocoa powder 

1 1/4 teaspoons baking soda

1 teaspoon salt

1 teaspoon instant espresso powder

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 tablespoon of vinegar with enough milk to make a cup)

For the frosting:

1/2 cup (1 stick) unsalted butter, softened

1 (7-ounce) container marshmallow creme

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

Method:

1. Preheat oven to 350 degrees F (or 325 convection). Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugars until light and well incorporated, 3 to 5 minutes. Stop mixer and scrape down the sides of the bowl. Add the egg and beat on low speed for 1 minute until mixture is light and fluffy. Beat in vanilla.
4. Stop the mixer and scrape down the sides of the bowl. 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.
6. Spoon the batter by the heaping tablespoonful onto prepared baking sheet. 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.
7. Remove from oven and let cool on the pan for 10 minutes before removing to a wire rack to cool completely before filling.
8. To make the filling: in the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, marshmallow, 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.
9. 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 stored in the refrigerator, where they will last 5 days.

Recipe from the joy the baker cookbook!