Chocolate Peanut Butter Whoopie Pies

I will never get sick of the chocolate and peanut butter combination. I was reminded of this fact the other day at Trader Joe’s, when they were sampling peanut butter cups that were about fifty thousand times better than Reese’s. We almost bought some, but baking whoopie pies just seemed like a better idea. Plus I had a friend’s bachelorette party to go to, and nothing says “you’re getting married!” like whoopie pies. Or that’s what I told myself.

These are pretty straightforward: you just mix up the batter, pipe it with a large, plain round tip into whatever size cookie you want, and put a nice thick layer of frosting in between each pair. I like making smaller ones, because smaller = cuter, but it’s totally up to you. You can even just skip the piping and go for a more rustic look if that’s your style.

Recipe:
(adapted from Martha Stewart

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder, not Dutch-process
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
5 tbsp nsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract

For the Filling: (might need to make 1 1/2 batches)
1/2 cup natural, creamy peanut butter
6 tbsp unsalted butter, softened
1 1/4 cup confectioners’ sugar

Preheat the oven to 375 and line some cookie sheets with parchment.
Sift the cocoa powder, flour, baking soda, and salt together onto a piece of wax paper.
Beat the butter and sugar together until light and fluffy, about 3 minutes in a stand mixer. Beat in the egg. Stir the milk and vanilla together and add to the butter mixture alternating with the flour mixture in 3 additions (mix on low, just until combined).

Transfer to a piping bag and pipe 2-4″ circles about 2″ apart. Bake for about 12 minutes, then cool on the cookie sheets for about 10 minutes before transferring to wire racks to cool completely.

To make the frosting, beat the butter and peanut butter together until smooth. Beat in the powdered sugar about 1/4 cup at a time, until it has the desired consistency. Pipe or spread the frosting between two cookies.