This month, I was paired up with Heather from Sugar Dish Me for the Leftovers Club, and I had a blast. We spent the month sending periodic facebook messages, tweets, and instagram photos. I knew the second when she received my package, and was thrilled to see this photo.
I made whoopie pies for this month because I am OBSESSED with them!
I went to college in Central Pennsylvania and then lived there after graduation, so I ate a whoopie pie at least once a week at the local farmer’s market It didn’t help my waist-line, but they sure are tasty, so I decided to make my own!
Only problem– I didn’t look at the recipe too closely before starting to put ingredients in the mixer. The recipe said 16 whoopie pies– but I guess they meant sixteen million (cookie recipe from Moody’s Diner and filling recipe from Confessions of a Cookbook Queen)…..all of my counter tops were covered in whoopie pies. So the recipe you see below is half the recipe– it will still be enough whoopie pies for a large family! Or two people, as Austin and I ate the rest of these bad boys all on our own! Now, I’m heading to the gym….lol. Or to eat another whoopie pie…
Want to learn more about the Leftovers Club and sign-up? CLICK HERE!
- Whoopie Pies
- 3 cups sugar
- 1 cup butter
- 2 eggs
- 1/4 cup vegetable oil
- 1/2 tbs vanilla
- 3 cups flour
- 1 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tbs baking soda
- 1/2 tsp salt
- 1 1/2 cups milk
- 4 sticks butter, melted
- 2 cups peanut butter, smooth works better than chunky
- 2 tsp vanilla
- 1/2 cup milk
- 8 cups powdered sugar
- 10-2 oz marshmallow creme (fluff)
- Servings: 3 dozen
- Difficulty: easy
Preheat oven to 350 degrees. In the mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla, and mix well. Slowly add dry ingredients- cocoa powder, baking powder, baking soda, flour, and salt. Then, slowly mix in milk.
On parchment paper or nonstick cookie sheets, use a medium cookie scoop to add batter to cookie sheet. Don't worry about the cookies not looking smooth, it evens out while cooking.
Bake 10-12 minutes. When there are just barely too hot to touch, use plastic spatula to move cookies onto cooling racks. It gets increasing harder to get them off the cookie sheet, the cooler they get.
In a large mixing bowl, beat butter, peanut butter, vanilla, and milk. Slowly add powdered sugar, so it doesn't spray everywhere. Then mix in fluff.
Spoon filling onto one cookie, and place another cookie on top. I individually wrapped each cookie in plastic wrap- it made it much easier to package and limited how many I ate at a time!