Yield: 8 big boy whoopie pies
Peanut Butter Cookie-Cakes:
- 2 ¼ cups (270g) all-purpose flour
- 1 ¼ tsp baking soda
- 1 tsp salt
- ¾ cup (200g) creamy peanut butter
- ¼ cup (57g) unsalted butter
- 1 cup (213g) dark brown sugar, packed
- 1 cup (227g) whole milk, room temp
- 1 large egg, room temp
- 1 ½ tsp vanilla extract
Concord Grape Marshmallow Buttercream:
- ¾ cup (170g) unsalted butter, softened
- ½ tsp salt
- 2 ¼ cups (255g) confectioners’ sugar, sifted
- 2 Tbsp (28g) Greek yoghurt
- 1 tsp vanilla extract
- 1 cup (96g) Marshmallow Fluff (or other marshmallow creme)
- 6 Tbsp (108g) BRINS Salted Concord Grape Spread
- BRINS Salted Concord Grape Spread, optional
- Heat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- In a large heatproof bowl, whisk together, flour, baking soda, and salt. Set aside.
- In a medium pot over medium heat, melt peanut butter and butter whilst stirring frequently. Once totally smooth, whisk in brown sugar.
- Remove from heat, then whisk in milk, followed by egg and vanilla.
- In the centre of the dry ingredients, make a well, then pour in peanut butter mixture. Mix just until combined, making sure to hunt down any hidden pockets of flour.
- Gently plop ¼-cup mounds of batter 2" apart on prepared baking sheets. (This 2-ounce disher was perfect for portioning.)
- Bake for 12–14 minutes or until cookie-cakes are puffed up and spring back when lightly pressed.
- Allow cookie-cakes to cool for 5 minutes on baking sheets, then transfer to wire rack to cool completely.
- Once your cookie-cakes are totally cool, it’s frosting time! In the bowl of a stand mixer fitted with paddle attachment, cream butter and salt on medium speed until fluffy and smooth.
- Sift in a third of confectioners’ sugar, then mix on low until fully incorporated. Scrape down bowl. Repeat two more times with rest of confectioners’ sugar.
- Mix in Greek yoghurt and vanilla, followed by Marshmallow Fluff. Mix or fold in Concord grape spread.
NOTE: If your kitchen is hot and your frosting seems soft, place it in the fridge for a bit. Depending on how long it’s in the fridge (e.g., a few hours), you may need to re-beat the frosting to get it smooth before using.
- Spread or pipe frosting on half of the cookie-cakes. (We used an Ateco 804 tip.) If desired, slather additional Concord grape spread on other half of cookie-cakes. Taking one frosted cookie-cake and one jammed cookie-cake, gently press each whoopie pie together.