Friday, July 26, 2013

Peanut Butter Oreo Whoopie Pies

Let me start by saying sorry for the lack of posts the past couple weeks, but I was out of the country! I was on vacation, visiting family in Italy. It was an amazing trip! I have come back inspired to try to recreate some of the most delicious pastries I have ever eaten! Unfortunately, when I came home the majority of the food in my house consisted of soy milk, macaroni and peanut butter. I needed to bake a good luck treat for a friend and was not ready to head to the grocery store yet, so I used what supplies I had at home. Since she loves peanut butter (and a macaroni dessert didn't sound enticing), I decided to make these delicious peanut butter whoopie pies again (minus the Nutella filling). To change things a little bit I tried a new filling- Oreo! And let me tell you, these babies are rich in all the best ways.

Once the whoopie pie cookies are cooled and the filling is made it is time to fill the cookies! It was faster to pipe the filling on the cookies versus spooning it on. Then you put the top on and either dip the edges into the Oreo crumbs or sprinkle the crumbs on the sides so they stick to the filling. It was easiest for me to sprinkle it on the sides because once the filling gets soft it's easy to put to much pressure on the cookie while dipping and squeeze the filling out. You could always pop them in the refrigerator before dipping them to make the filling sturdier.

These are definitely best served chilled, so be sure to have enough time to refrigerate them for at least 2-3 hours before serving. That way the filling is cool and smooth and compliments the cookie wonderfully.

Peanut Butter Oreo Whoopie Pies
Makes about 18 whoopie pies

For the cookie:

  • 1 2/3 cups flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 4 tablespoons shortening
  • 3/4 cup packed dark brown sugar
  • 2/3 cup creamy peanut butter
  • 2 large eggs
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla
  1. Preheat oven to 375 degree F. Line 2 baking sheets with parchment paper
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Using a mixer, beat the butter, shortening and dark brown sugar on medium speed until light and creamy, about 3 minutes. Add the peanut butter and continue to beat until smooth. Add the eggs and beat until combined.
  4. Gradually add the flour mixture, alternating with the buttermilk, in several additions. Add the vanilla and beat until combined.
  5. Using a cookie scoop (mine was 1 1/2 tbsp) drop balls of dough onto the prepared baking sheet, leaving about 2 inches of space between the cookies. Bake the cookies for about 10 minutes, or until a toothpick comes out clean from the center of the cookie and edges are just turning golden brown. Let the cookies cool on baking sheet for 1-2 minutes before transferring to wire rack to cool completely.
For the filling
{slightly adapted from Back for Seconds}

  • 3/4 cup salted butter, softened
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • 4 tablespoons milk (or heavy cream)
  • 1/3 cup crushed Oreos, plus another 1/3 cup to sprinkle on sides of whoopie pies

Beat the butter, cream cheese and vanilla until creamy and smooth. Gradually add the powdered sugar and then add the milk. Beat well. Stir in the Oreo crumbs. Pipe or spoon filling onto the bottom of one cookie and top with a second cookie. Then either dip the edges into the extra Oreo crumbs or sprinkle them on. If the filling softens too much, refrigerate for 30 minutes and then finish decorating. Refrigerate for 2-3 hours before serving. Serve cold.

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