Kelly at Evil Shenanigans wanted to follow Top Chef: Just Desserts by doing each week’s challenges. I thought it was a cool idea but I missed the first challenge she did. That’s o.k. Once I watched last week’s episode I knew what my ingredient was ..I just wasn’t sure what I wanted to do.
Last week was the Bake Sale Challenge. If you will remember the contestant that got kicked out you will remember that she was kicked out over peanut butter cookies. Very uninspired peanut butter cookies. As soon as that happened I knew that I wanted to make peanut butter cookies that would make those judges sit up and take notice…not that I will ever meet them… but in my fantasy world they stumble across my blog and are blown away by my brilliant take on peanut butter cookies.
But I still wasn’t sure what I wanted to do. Peanut butter… yes… but what could I make that would be a best seller at a bake sale?
My kids always go for the biggest thing there so I knew it had to be supersized. And then I remembered one of my favorite foods when I was a kid and I knew what I was going to do. I googled the ingredients and did not come up with ONE recipe. Yay! This was a sign that I was on the right track, right? Fluffer-nutter whoopie pies. Massive peanut butter cookies with a marshmallow filling. What’s not to love?
And poor Heather had wanted to do… whoopie pies.
I made the first batch of dough using a whoopie pie recipe from another site and exchanging ingredients. It was awful and I threw it out. It was frustrating because I knew I was going to lose my decent light….and I did.
I decided to use my own recipe as a base and adjust for the different ingredients. I knew that my recipe had the texture I was looking for; cakey and moist. So I started over.
These whoopie pies are moist and full of peanut butter flavor. The filling is sweet marshmallow. I considered adding sliced bananas or chocolate but never got there. The top of the cookie is sprinkled with turbinado sugar for extra flavor and crunch.
Try these. Perfect with a big glass of milk! You can make them smaller if you like. This recipe makes 8 whoopie pies if you use a 1/4 cup scoop for the cookie.
I don’t think the judges would have declined these. I think they would have had to take a cookie and milk break.
- 3¼ c flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt (do not omit)
- 1½ c sugar
- ½ c peanut butter
- 2 tbs honey
- 2 eggs
- 1 c buttermilk
- Marshmallow Cream Filling -recipe follows
- Preheat oven to 350.
- Put parchment or silicone liner on a large cookie sheet.
- Combine dry ingredients.
- In another bowl beat sugar and peanut butter until fluffy; add eggs, honey and vanilla. Beat well.
- Add flour mixture and buttermilk alternately, beginning and ending with flour.
- Drop by ¼ cup scoops onto baking sheet, flatten slightly with wet fingers.
- Sprinkle with turbinado sugar
- Bake 10-12 minutes or until cookies spring back when touched.
- Remove and cool completely.
- Spread the bottom of a cooled cookie with about 1 teaspoon of peanut butter.
- Add ⅛ of the cream filling.
- Place top cookie on carefully.
- 14 oz marshmallow fluff
- ½ cup butter
- 1½ tsp vanilla
- 2 cups confectioner's sugar
- Heavy cream as needed to get a whipped cream texture
- Beat first 4 ingredients together until fluffy.
- Add cream as needed.
- Divide in 8 parts.
A large cookie scoop like the one below works great to keep the cookies uniform in size. Just click on the image for more details.