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Dorie Greenspan's Les Whoopies

In November 2014, I enjoyed a gourmet lunch at the National Press Club in Washington, D.C. with my favorite cookbook author, Dorie Greenspan. Dorie was there promoting her latest cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere.  Included with lunch was a copy of her cookbook - big bonus for me because I really wanted the cookbook and was planning on buying it even if I didn’t attend the luncheon.  Of course Dorie made her way to all of the tables that day and personally signed each of our cookbooks.  And Dorie was so sweet to take a picture with me. She is the absolute best!
This particular recipe has been calling out to me to make since I first opened her cookbook.  Peanut butter and chocolate are my favorite and this has to be the best whoopie pie in the world. 
Makes about 24 small cakes




For the whoopie pies:

  • 2 cups (272 grams) all-purpose flour
  • 1/2 cup (42 grams) unsweetened cocoa powder (preferably Dutch-processed)
  • 1-1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) sugar
  • 1/2 cup (100 grams) packed light brown sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 cup (240 milliliters) whole milk, at room temperature

For the peanut butter filling:

  • 1-1/2 sticks (12 tablespoons; 6 ounces; 170 grams) unsalted butter, at room temperature
  • 1 cup (256 grams) creamy peanut butter (not natural)
  • 1  cup (120 grams) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon teaspoon fine sea salt


For the optional chocolate glaze:

  • 4  ounces (57 grams) bittersweet or semisweet chocolate, finely chopped
  • 1/4 cup (60 milliliters) heavy cream



Step 1: To make the whoopie pies: Center a rack in the oven and preheat the oven to 350° F. 
Step 2: Butter or spray a whoopie pie pan or if you’re making whoopie pies without a pan, line a baking sheet with parchment paper or silicon baking sheet liner.
Step 3: Sift the flour, cocoa, baking soda, baking powder and salt together into a medium bowl. Set aside
Step 4: In the bowl of a stand mixer fitted with the flat beater, beat the butter at medium speed until soft and creamy. Add both sugars and beat until well blended, about 2 minutes. 
Step 5: Add the egg and beat for 2 minutes. Beat in the vanilla.
Step 6: Reduce the mixer speed to low and add the dry ingredients alternately with the milk, adding the dry ingredients in 3 additions and the milk in 2 additions. 
Step 7: Mix until the dry ingredients are incorporated and you’ve got a thick, smooth, silky batter.
Step 8: Using a small cookie scoop (capacity of 2 teaspoons), place dollops of batter on the baking sheet, making sure to leave about 2 inches of space between the mounds of batter. 
Step 9: Bake for 8 to 10 minutes, or until the cakes puff and spring back when poked lightly; a toothpick inserted into the center should come out clean. 
Step 10: Slide the parchment paper or silicon baking sheet liner with the little cakes off the baking sheet onto a rack and let the cakes cool to room temperature before gently lifting them off the paper. 
Step 11: Allow the cakes to cool to room temperature before filling them.
Step 12: To make the filling: In the bowl of a stand mixer fitted with the flat beater,  beat all the ingredients together on medium-high speed until soft, fluffy and smooth, about 3 minutes. 
Step 13: To fill the whoopie pies: Using a piping bag with a plain or star tip or a spoon, put about 1 tablespoon filling on the flat side of half the cakes. Top with the other halves, flat side down, twisting the tops gently just to make certain that the pieces are “glued” together. 
Step 14: To make the glaze if using the glaze:  Put the chopped chocolate in a medium microwave-safe bowl and heat it for about 90 seconds at 50% power. Bring the cream to a boil. Pour the cream over the chocolate and let it sit for 30 seconds, then gently stir the mixture, starting at the center of the bowl and working your way out in ever-widening concentric circles, until you have a smooth, glossy ganache.
Step 15: Line a baking sheet with parchment paper. One by one, dip the tops of the whoopie pies into the ganache, twirling each pie slightly as you lift it out of the chocolate, so that the excess drips back into the bowl, and place glazed side up on the baking sheet. When all your pies are dipped, refrigerate for about 30 minutes, or just long enough to set the glaze. 


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