Peanut Brittle Whoopie Pies

The whoopie pie is considered a New England classic and a Pennsylvania Amish tradition. Many believe it was created when leftover cake batter was baked, iced and sandwiched as a treat for kids. In this recipe, adapted from Martha Stewart, we take fluffy, moist, cocoa cakes and sandwich them together with a creamy, nutty filling that's coated in crushed toffee brittle. Makes approximately 3 dozen whoopie pies.

Ingredients:

438g all-purpose flour

187g unsweetened cocoa powder

17g baking soda

5g baking powder

Pinch sea salt

225g unsalted butter, room temperature

400g sugar

2 free range eggs

480g plain yogurt or buttermilk

10g vanilla extract

For the Filling:

300g creamy peanut butter

225g unsalted butter, room temperature

180g icing sugar

100g crushed toffee brittle sprinkles

Method:

1) Preheat the oven to 200°C. To make batter, line two baking sheets with parchment paper. Sift together flour, cocoa powder, baking soda, baking powder and salt. Separately beat together the butter and sugar until fluffy. Gradually add the eggs, yogurt and vanilla. Beat until combined. Slowly add the dry ingredients to the wet and mix until fully combined. 

2) Using a cookie scoop, drop a scoop of batter onto the baking sheets, spacing them 2 inches apart. Bake until set, approximately 8 minutes, rotating halfway through. Cool completely. 

3) For the filling, beat together the peanut butter and butter until smooth, gradually add the icing sugar and mix until smooth and fluffy. 

4) To assemble, spread 1 heaping tablespoon filling on the flat side of 1 cookie. Sandwich the other cookie, then roll in toffee brittle sprinkles. Repeat with remaining cookies. Keep in an airtight container for up to 3 days.