If you haven’t guessed by now, I love making cookies. I especially love making cookies that cause my family to groan with delight. It’s music to my ears. I can always go with the traditional chocolate chip cookie, but every now and then, I’m looking for a cookie that really stands out from the crowd.
I think I have found my show stopper. My super star of the Cookie Hall of Fame. Her name is Whoopie. See? Even the name elicits a sense of fun and excitement!
That must be one good cookie! Well, actually, it’s two cookies with a layer of sweet, creamy peanut butter filling in between. Whoopie!
Here are my top 5 reasons to make these cookies:
- They look like a lot of work, but really aren’t (that’s my favorite kind of food to make!)
- They have peanut butter in them (that makes them healthy, right?)
- They have chocolate in them (any explanation needed?)
- Some assembly is required which makes them more fun to make (the family can even help)
- They elicit groans of pleasure from those about to devour them (refer back to #1, #2, and #3)
The weekend is coming up, so get out the cocoa and the peanut butter and make some whoopie!
Chocolate Peanut Butter Whoopie Cookies (Vegan)
(Adapted from a recipe by Martha Stewart)
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder, not Dutch-process
1 ½ teaspoons baking soda
½ teaspoon salt
1 tablespoon margarine, softened
¼ cup vegetable shortening
½ cup white sugar
½ cup dark-brown sugar, packed
¼ cup applesauce
1 cup soy buttermilk
1 teaspoon vanilla
⅔ cup creamy peanut butter
½ cup margarine, softened
¾ cup powdered sugar
⅛ teaspoon salt, optional
1. Heat the oven to 375 degrees. Mix together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.
2. In a separate bowl, use a mixer to blend together margarine, shortening, and sugars. Mix on high speed until smooth, about 3 minutes. Add applesauce and continue mixing until fluffy, about 2 minutes. Add in half the flour mixture, then the soy buttermilk and vanilla. Mix in remaining flour mixture.
3. Drop rounded tablespoons of dough onto ungreased cookie sheets, spacing 2 inches apart. Bake 12 to 14 minutes. Let cool for a minute or two and then transfer to wire racks; let cool completely.
4. Put peanut butter and margarine in a medium-size bowl. Mix on high speed until smooth. Reduce mixer speed to low and add powdered sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.
5. Spread 1 tablespoon of filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. You can set them out to bring to room temperature before serving, but it’s not necessary – these cookies are good cold too!