Category: Baking

Yeild: Twelve 4” whoopie pies

Ingredients:

Whoopie Pie Ingredients

• 226 g unsalted butter, room temperature
• 426 g light brown sugar
• 4.8 g kosher salt
• 100 g egg, room temperature
• 9.6 g vanilla extract
• 480 g all-purpose flour
• 84 g Dutch cocoa powder
• 9.6 g baking soda
• 1.2 g baking powder
• 472 g buttermilk, room temperature

 

Frosting Ingredients

• 336 g unsalted butter, room temperature
• 280 g powdered sugar
• 4 g kosher salt
• 520 g marshmallow cream
• 240 g Once Again Nut Butter Organic Creamy Peanut Butter

Directions:

Prepare the Whoopie Pies:

• Preheat the oven to 350 °F. Line a full sheet tray with parchment paper or silicone baking mat.
• Cream butter, brown sugar and salt together on medium speed until light and fluffy. Add eggs one at a time and then vanilla.
• Mix dry ingredients together separately and alternate adding the dry ingredients and the buttermilk to the butter mixture. Start and end with the dry ingredients.
• Use a 2-oz scoop to divide batter. Bake for 15-18 minutes.

 

Prepare the Peanut Butter Frosting:

• Cream butter, powdered sugar and salt to together on medium speed until light and fluffy. Add marshmallow cream and combine. Add peanut and combine. Store or use right away.
• Using an 18mm open star tip, pipe filling onto half of the cooled whoopie pies and top with remaining whoopie pies.