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- Kristin 

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Peanut Butter Whoopie Pies with Salted Honey Vanilla Frosting

Peanut Butter Whoopie Pies with Salted Honey Vanilla Frosting

When it comes to the supermarket, I'm really my mother's daughter. With the exception of produce, I automatically pick up the most economical option of everything on my shopping list. However, there are three items that I believe are worth splurging on - maple syrup, vanilla extract, and honey. This post features the beautiful, complex ingredient of honey. Okay, that's not true. It also features peanut butter. I buy peanut butter in the 5 lb value size...

I call these peanut butter cookies "cakies" (cake + cookie). They have the shape and size of a cookie, but a soft texture like a cake-cookie hybrid which is just perfect for a whoopie pie. The frosting is sweet and salty with a lovely floral taste from the honey. I use a local raw wildflower honey* which is wonderful in this frosting. The flavor and potency of wildflower honey varies by region and season. If you don't have a favorite honey, I highly recommend researching and sampling some local varieties. The taste of a high quality honey will just blow your mind if you have only had the standard supermarket variety. 

* http://bostonhoneycompany.com

Peanut Butter Whoopie Pies with Salted Honey Vanilla Frosting
Makes 24 cakies, 12 whoopie pies

Peanut Butter Cakies
1/2 cup salted butter, softened
1 1/4 cups cake flour (125 grams)
1/2 cup light brown sugar, packed
1 cup peanut butter
1 tablespoons wildflower honey
2 large eggs
2 tablespoons heavy cream
1 tablespoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon corn starch

Preheat the oven to 350 degrees. In a medium bowl, combine the flour, baking soda and corn starch. In a bowl attached to a stand mixer, add the softened butter, brown sugar and peanut butter and beat on medium speed until light and creamed - about 3-4 min. With the mixer on low, add the honey, eggs, cream and vanilla. Mix until just combined, scraping down the sides of the bowl as needed. Gradually add the flour mixture, being sure not to over beat.  Using a cooking scoop for consistency (I used a 1 1/2 tablespoon scoop), drop the dough onto a baking sheet. Using a silicone spatula, lightly press down on the cookies. Bake for about 12 min until the center bounces back when lightly pressed.

Salted Honey Vanilla Frosting
12 tablespoons salted butter (1 1/2 sticks), softened
1 cup confectioners sugar, sifted
3 tablespoons wildflower honey
3 tablespoons heavy cream
1 tablespoon vanilla extract

Add the softened butter to a bowl attached to a stand mixer. Beat on medium speed until light in color and well creamed - about 5 min. Add the honey and vanilla and beat until incorporated. With the mixer on low, add a third of the confectioners sugar. Once it starts to combine, increase the speed of the mixer to medium. Add a third of the cream and repeat the process until all the sugar and cream is incorporated. Lastly, increase the mixer to high and beat until you have a light and fluffy finished product - for about 3 min. Taste and add additional salt if needed, combining with a spatula.

To assemble, separate the cakies into groups of two, pairing similar sized cakies together. Using a jumbo star tip and a pastry bag, pipe a star in the center of the cakie. Then pipe around the center star so there is a circle of frosting surrounding the center. If the first circle has reached close to the edge of the cakie, you are done frosting. If not, make another circle surrounding the first - I made two around my center star. Alternatively, spread a layer of frosting about 1/4 - 1/2 inch thick with a butter knife or icing spatula. Lightly press the other cakie on top. Continue the process until all the whoopie pies are made.


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