Peanut Butter Whoopie Pies

Name: Peanut Butter Whoopie Pies
Yield: makes about 3 dozen
Ingredients: 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, room temperature; 2 cups sugar; 2 large eggs; 2 cups buttermilk, room temperature; 2 teaspoons pure vanilla extract; 1 1/3 cup natural, creamy peanut butter; 1 cup (2 sticks) unsalted butter, room temperature; 1 1/2 cups confectioners’ sugar; Coarse salt (optional); 1 cup plus 1 tablespoon sugar; 1 teaspoon light corn syrup; 1/2 cup water; 4 large egg whites; 1/2 teaspoon pure vanilla extract

January 24, 2012

The origins of the whoopie pie remain a mystery, but many believe that the cookie, a specialty of Pennsylvania Dutch country and parts of New En gland, was created when leftover cake batter was baked, iced, and sandwiched as a treat for children. We used a peanut butter filling, but substitute Seven-Minute Frosting (recipe follows) if you prefer.

Recipe notes

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