Whoopie pies, also known as moon pies, were a huge craze in America. This is an old recipe using peanut butter, but it's a goodie and is extremely versatile.
Yield: Makes 20
For the cookies
- 260g plain flour
- 95g unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 tablespoon baking soda
- 113g Irish butter
- 200g granulated sugar
- 235ml buttermilk, at room temperature
- 1 large egg
- 1 teaspoon pure vanilla extract
For the filling
- 100g Irish butter
- 100g peanut butter
- 300g icing sugar
- To make the cookies, heat the oven to 180ºC/gas mark 4. In a medium bowl, whisk together flour, cocoa, salt, baking powder and baking soda.
- Using an electric mixer, beat together butter and sugar until light in colour – approximately five minutes.
- Add in buttermilk, egg and vanilla and stir gently to combine.
- Add in dry ingredients and mix until combined – no lumps. We found out the hard way that it’s important not to overmix here. They lose all of their volume.
- Scoop rounded tablespoons of dough onto a baking sheet lined with baking parchment. Leave 5cm between the cookies, as they will spread when baking. Bake for 8 – 10 minutes or until the whole cookie appears dry and very slightly cracked on top.
- Leave on the baking sheet for three minutes and transfer to a wire rack to cool completely.
- For the filling, combine butter, peanut butter and icing sugar and beat with an electric mixer until thoroughly combined and fluffy in texture. Dollop filling between two cookies and enjoy.
Tip: Experiment with different fillings in your whoopie pies – we like chocolate mint, salty caramel and traditional marshmallow too. Or maybe an orange crème?