Peanut Butter Whoopie Pies: A Pictorial Meditation

Take a long look at this picture. Allow your eyes to drift in and out of focus. Let the thoughts and stresses of the day drain from your mind. Introduce your brain to this whoopie pie and let the words flow through like a river. Cookie…cake…pie…filling…peanut butter…chocolate…ganache…sandwich. Acknowledge each word as it appears on your mind’s screen, briefly consider how it might describe this confection, then let it go. Take a minute to relax and just breathe. When you’re ready, remove yourself from your sweet reverie. I invite you to share your whoopie pie epiphanies in the comments below.

My epiphany? Cookie-shaped cake sandwich. My brain felt that this was the most accurate descriptive phrase for a whoopie pie. That, and the fact that it kinda looks like a hamburger. But I’ll try to let that thought flow right on through and focus on the sweetness of fluffy peanut butter cake filled with intense dark chocolate ganache.

These babies are straightforward and simple. Whip up the batter, then plop it onto a cookie sheet. Pop ‘em in the oven and watch them spread while they rise ever so slightly in the center, creating that perfect domed shape. Make your filling while they cool, then slather it on. Be generous!

Peanut Butter Whoopie Pies
Adapted from Whoopie Pies
Yield: 24 four-inch cakes (12 whoopie pies)

1 3/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1/2 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup peanut butter
1 teaspoon vanilla extract
2 eggs
scant 1 1/2 cups milk
1 tablespoon apple cider vinegar

Preheat the oven to 375°. Line a baking sheet with parchment paper and set aside.

In a small bowl, combine the milk and vinegar and let sit for 5 minutes, until it curdles. Alternatively, use 1 1/2 cups buttermilk in place of the milk and vinegar.

In a medium sized bowl, stir together the flour, baking soda, baking powder, and salt.

In the bowl of your mixer or a large bowl, cream the butter, sugar, peanut butter, and vanilla until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing in between additions and scraping down the sides of the bowl as necessary.

Add half of the flour mixture to the butter mixture. Beat on low speed just until combined. Add half of the milk and mix until combined. Repeat with the remaining flour and milk. Beat on medium speed until well combined.

Drop about 2 tablespoons of batter at a time onto the baking sheet. Space the cakes 2 inches apart. Bake one sheet at a time for 15-18 minutes, or until the edges start to brown and the cakes are firm to the touch. Remove the baking sheet from the oven and allow the cakes to cool on the pan for 5 minutes. Transfer them to a cooling rack to cool completely before constructing whoopie pies.

Chocolate Ganache

8 ounces (1 1/3 cups) 60% cacao baking chips, or chopped chocolate
1/2 cup heavy cream

In a small saucepan, heat the cream over medium heat just until it bubbles. Place the chocolate in a heatproof bowl. Pour the cream over the chocolate and let it sit until the chocolate has melted, about 10 minutes. Stir with a wooden spoon or spatula until smooth.

Allow the ganache to rest at room temperature until it is firm enough to spread, about 2 hours. To speed up the process, place the ganache in the refrigerator and give it a stir every 10 minutes. It should take about 30 minutes to reach spreading consistency.