I’m starting to be convinced that my roommate…my dearest darlingest roommate whom I could not get through life without…might be a serial killer.
I have none.
Except…that I left one of these whoopie pies in the fridge for her. Emailed her twice to let her know that it was there.
(I nag on occasion. But mostly when it comes to forcing desserts on others.)
That was Wednesday night.
Fast forward to today.
Friday morning. 6:58 AM.
I have checked the fridge no less than 26 times in the past 36 hours.
And it is still. There.
And what life has taught me is that the only people who can ignore the call of chocolate and peanut butter are either (a) my brother (the boy keeps Reese’s on his coffee table. And doesn’t eat them all in the first five minutes of setting them out. WHO.IS.HE?!?!?!?) or (b) public offenders who are otherwise mentally preoccupied with plotting their next attack.
I would be fearful for my life.
But I’m much too busy thinking about how long I have to wait until she officially forfeits her right to that whoopie pie and I can reclaim it for myself. 48 hours? That seems fair, right?
Moral of the story – these are chocolate pillows with a sweet/salty peanut butter fluff filling. (SO.GOOD.) Make them. Eat them. And don’t be a serial killer.
Do you guys remember my barley risotto with roasted brussels sprouts, apples and champagne honey mustard from last week that I entered in Saucy Mama’s Skinny Mama recipe contest (VOTE HERE! and remember that you can vote once EVERY DAY from now until March 7th!)?
Well in addition to sending me several bottles of mustard, Saucy Mama also offered that I could choose three of these to give away to one of my readers! All you have to do to enter to win bottles of the champagne honey mustard, smoky garlic mustard, and chipotle mustard is leave a comment telling me what your favorite condiment is. (and if you want to vote for my recipe also…I will love you forever and ever.)
ALSO – just a reminder that the NYC Vegetarian Food Festival is THIS weekend!! I know I, for one, am super excited to go sample some delicious vegetarian food and hear some awesome vegetarian speakers. If you live in the tri-state area, you should definitely consider attending!
Chocolate Peanut Butter Whoopie Pies
Makes about 18 pies, adapted from the Joy the Baker Cookbook
- 2 cups AP flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1 tsp instant espresso powder
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1 cup buttermilk
- For the cookies:
- For the filling:
- 1/2 cup unsalted butter, softened
- 7 oz marshmallow fluff
- 1/2 cup smooth all-natural peanut butter
- pinch of salt (I added 2 pinches)
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 1/4 cup coarsely chopped roasted and salted peanuts
- Place a rack in the upper third of the oven and preheat to 350. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugars until light and fluffy, 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. Beat in vanilla.
- 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.
- Spoon the batter by the heaping tbsp (I used a medium cookie scoop) onto the prepared baking sheet, leaving at least an inch of space between cookies. Bake for 12 to 14 minutes, until centers are cooked through but cookies are soft and tender. Repeat with remaining batter.
- Remove from the oven and let cool on the pan for 10 minutes before removing to a wire rack. Allow to cool completely before frosting.
- To make the filling: in the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, fluff, peanut butter and salt 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.
- When cookies have cooled, spread a scant 2 tbsp filling onto the bottom of one cookie (I piped it on). Top with another similar-sized cookie. Fill all cookies and sandwich. Cookies are best stored wrapped in plastic wrap in the refrigerator.