For the past few weeks, since it’s been warm out, I’ve been going for walks on the beach. And let me tell you, it is amazingly restorative to the mind, body, and soul. I have several friends that grew up on Lake Michigan and I didn’t understand their connection to the water, but now I do after only two months of living by the ocean!
I’m learning important things like the tide schedule and which parts of the beach are easiest to walk on. I’ve also learned that people go surfing in 40-degree (Fahrenheit) weather. crazy! My parents don’t believe that I live by real beach so I’ve been sending them photos of sand and seashells; hopefully they’ll get the hint and come visit me.
The cold and wind the past few days have put a damper on my daily walks. I’m so done with winter and just want hot weather and sunshine all the time. I promise there will be no complaining when this summer is sweltering! It’s flip-flop season, no more boots and socks.
A dessert like this doesn’t need too many words to sell you on how delicious it tastes. A rich, moist chocolate cake with a creamy peanut filling is hard to beat. It’s been awhile since whoopie pies have been on the blog and this is the first of two fantastic recipes. These were real good my friends, real good.Print the Recipe!
Chocolate Peanut Butter Whoopie Pies
Adapted from Whoopie Pies, page 43 & 87
Yield – 9 whoopie pies
1/2 + 1/3 cup flour
1/3 cup dark cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, room temperature
2 tablespoons shortening
1/2 cup packed brown sugar
1 egg yolk
1/2 teaspoon vanilla
1/2 cup whole milk
peanut butter chips
3/4 cup creamy peanut butter, PB & Co. is best!
6 tablespoons unsalted butter, room temperature
3/4 cups powdered sugar
1/2 teaspoon salt
- Preheat the oven to 375 ˚F and line two cookie sheets with parchment paper.
- Sift together the flour, cocoa powder, baking soda, and salt onto wax paper. Set aside.
- In the bowl of a stand mixer with a paddle attachment beat together the butter, shortening, and brown sugar until pale yellow. Beat in the egg and the vanilla until well combined; scrape the bowl as needed.
- Turn the mixer on low and add the flour mixture in three additions with the milk in between. Beat until just combined.
- Use a 2-tablespoon scoop to portion the dough on the cookie sheets. Leave at least 2 inches of space between each whoopie pie. Press 5 peanut butter chips in each whoopie pie.
- Bake for 10-12 minutes or until set. Move to a wire rack to cool completely.
- Add the peanut butter and butter to the bowl of a stand mixer and beat until light and creamy. Turn the mixer to low and beat in the powdered sugar and salt. Mix for about three minutes until the mixture is fluffy.
- Match halves together based on similar size. Use a piping bag with a round tip to pipe the frosting on each half. Gently squish the halves together.