Anyhoo...I somehow managed to include my fairly brand-new copy of Martha Stewart's Cupcakes book with my library books and didn't catch the goof until a few weeks later. Of course, a brand new cupcake book will not stick around long and lo & behold...I had to get a new copy.
So, with the order of my 2nd copy I also had to order a buddy for it...Martha Stewart's Cookies.
Since the hubby is nearing the end of his current sea tour (department head tour), I've made it a goal to bake something everyday for his last week. Except, his last week was supposed to be last week and here we are. With that being said, I've taken time off here and there.
Last night, however, peanut butter whoopie pies. I'm not a fan of chocolate but chocolate and peanut butter has always been a favorite flavor combo of mine. This recipe is no exception.
Of course I read correctly and saw that I needed to drop the cookie batter in 1.5 TABLESPOONS and not the 1.5 TEASPOONS that I did. Whoops. So, I *did not* manage to make almost 4 dozen whoopie pies for my husband to take to the submarine...which were gone apparently 10 minutes after he arrived onboard.
With that being said, it's off to plan what will be his final treat of his final day of being the Weapons Officer on the USS TN.
Peanut Butter Whoopie Pies
For the Cookies:
3 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, at room temperature
2 teaspoons vanilla extract
For the Filling:
1 1/3 cup natural, creamy peanut butter
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
coarse salt (optional)
Preheat oven to 400F. Line 2 rimmed baking sheets with nonstick baking mats or parchment paper. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. With an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. On low speed, slowly add dry ingredients; mix until combined.
Drop 1 1/2 tablespoons of batter onto prepared baking sheets, spacing 2 inches apart. Bake until set, about 8 minutes, rotating halfway through. (When the top of a cookie is gently touched, it should feel soft but not wet.) Cool completely on a wire rack.
Making filling: With an electric mixer, beat peanut butter and butter on high speed until smooth. Reduce speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.
Assembling cookies: Spread 1 heaping tablespoon filling on the flat side of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.