First of all, massive apologies for the LONG hiatus. I’ve been busy, I guess. It’s not like I haven’t baked anything, or taken photos. I recently downloaded all of the photos on my memory card and I have like 4 posts worth of photos…so that will happen soon. I have a break coming up in February so maybe then. In the meantime…chocolate peanut butter whoopie pies!! With chocolate ganache, because there is no such thing as too much chocolate. This recipe is from Food52, and they got it from Baking Chez Moi by Dorie Greenspan, which I leafed through at a bookstore today and TOTALLY wanted to buy immediately…but I think I might already have enough cookbooks. Is that even a thing?
Chocolate Peanut Butter Whoopie Pies
- 2C AP flour
- 1/2 C cocoa powder
- 1 1/4 t baking soda
- 1/4 t baking powder
- 1/2 t salt
- 1 stick unsalted butter, at room temperature
- 1/2 C sugar
- 1/2 C light brown sugar, packed
- 1 egg, at room temperature
- 1/2 t vanilla extract
- 1 C whole milk, at room temperature
For Filling and Ganache
- 1/2 C peanut butter
- 3/4 stick unsalted butter, at room temperature
- 1/2 C powdered sugar, more if necessary
- 1/2 t vanilla extract
- 1/4 t salt
- 2 oz semi-sweet or bittersweet chocolate, finely chopped (I used chocolate chips)
- 1/4 C heavy cream
Preheat oven to 350˚ and line a baking pan with parchment paper. Mix dry ingredients together in a bowl and set aside.
In the bowl of a stand mixer, beat butter on medium speed until creamy. Add both sugars and beat on high for about 2 minutes, until light and fluffy. Add the egg and beat for 2 minutes. Add the vanilla and mix to combine. Alternate adding the dry ingredients and the milk, with two additions of milk and 3 of the dry ingredients. Mix until all ingredients are incorporated.
Using a 1T ice cream scoop, measure out spoonfuls of batter and place them, evenly spaced (about 3″ apart) on the prepared pan. Bake for 8-10 minutes (mine took about 8), or until just set. It may take multiple batches depending on how many baking pans you own. Let cool on the pan briefly, then transfer to a cooling rack.
To make the filling, mix together all ingredients in a stand mixer with the paddle attachment until light and fluffy. Spoon into a pastry bag fitted with a large star tip and pipe about 2 T onto half of the cookies. Make them into little sandwiches! But you’re not done yet, because….
You have to make the ganache! Put the chocolate in a microwave-safe bowl and heat on 50% power for about 90 seconds. Boil the heavy cream and pour over the chocolate. Let sit for 30 seconds, then stir together until the ganache is well-incorporated and glossy. Dip each whoopie pie in the ganache, twirling as you lift them out, then place on a baking sheet. Refrigerate dipped whoopie pies for about a half hour, or until ganache is set.
Eat within a couple days of making them. Or on the same day, if you just can’t control yourself. Luckily I made these for other people, so I didn’t have to worry about the possibility of eating them all myself.
Coming up next time…
Molly Yeh’s Pony Cake (aka the best cake I ever ate), Chocolate Babka, Double Ginger Scones, and more!! Stay tuned for deliciousness.