Peeps Whoopie Pies
By Sue Lau | Palatable Pastime
For my third offering for #EasterRecipes, I am happy to share a version of whoopie pies I thought of making after seeing Oreos stuffed with Peeps at the grocery store. For my offering, I wanted to make some sort of carrot cake cookies and then work on getting the Peeps in there. It has turned out far easier than I expected. I’ve seen whoopie pies made with marshmallow fluff that you can spread a concoction in there and it has a smoother look, but I like the rustic homemade look of these, plus they have the full flavor of Peeps. They go with the spiced cookies very well, and do have a bit of carrot inside. I am pretty sure the kids are going to love these! And maybe a grownup or three as well.
Be sure to scroll down and check out the other #EasterWeek recipes below the recipe printout. We are growing quite a collection of goodies with new ones added each day.
Join me tomorrow when I post my recipe for Cherry Cream Cheese Pie. Friday I will be sharing my recipe for Frosted M&M Blondies for Good Friday to complete the week of #EasterRecipes. And Saturday I will be back with the #SoupSwappers when I share my version of Curry Debal Soup, a soup version of my favorite spicy Malaysian Curry. Join me each day! Have a blessed week!
Peeps Whoopie Pies
- 1/2 cup soft butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1 cup finely grated carrots
- 1/3 cup finely chopped walnuts
- 1/4 cup finely chopped golden raisins
- 2 -1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon grated nutmeg
- 16-20 Peeps marshmallow chicks
- Preheat oven to 375°F
- Cream together butter, granulated sugar, and brown sugar in an electric mixer until smooth.
- Add egg and vanilla and mix until incorporated.
- Add oats, carrots, walnuts, and raisins, mixing until blended.
- In a small bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- Add to the mixer while running, 1 cup at a time, until dough is smooth and thick.
- Cover a baking sheet with parchment paper.
- Measure 1/4 cup dough into balls and place on parchment.
- Smash balls with a piece of waxed paper to about 3″ in diameter.
- Bake cookies for 18-20 minutes, until lightly browned at the edges.
- Slide parchment onto a wire rack and cool completely.
- For each whoopie pie, chop up 2-3 marshmallow chicks and pile on the underside of 1 cookie; repeat with enough to fill a microwaveable plate.
- Microwave Peeps-topped cookies for about 20 seconds or until puffed.
- Place a cookie on top of the Peeps and press down gently. Allow to cool completely.
- Repeat for all cookies and Peeps.
From the kitchen of palatablepastime.com
This week, thirteen bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!
- Carrot Cake Cinnamon Rolls by Sew You Think You Can Cook
- Cinnamon Crescent Rolls by Tip Garden
- Individual Easter Breads by Cooking With Carlee
- Tomato Asparagus Quiche by Caroline’s Cooking
- Peeps Whoopie Pies by Palatable Pastime
- Rosemary Garlic Herb Rib Roast by Family Around The Table
- Honey butter Peas and Carrots by Jolene’s Recipe Journal
- Pea and Pasta Salad by A Kitchen Hoor’s Adventures
- Roasted Eggplant Salad by A Day in the Life on the Farm
In case you missed them, here’s Monday and Tuesday’s #EasterRecipes
- Deviled Ham Bites by A Kitchen Hoor’s Adventures
- 30 Minute Dinner Rolls by Amy’s Cooking Adventures
- Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids
- Easy Citrus Ham by Jolene’s Recipe Journal
- Sausage and Vegetable Strata by A Day in the Life on the Farm
- Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden
- Dipped Strawberry Carrots by Family Around The Table
- Easter Malted Milk Dip by Hezzi-D’s Books and Cooks
- Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee
- Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime
- Italian Easter Bread by Palatable Pastime
- Carrot Cake Pancakes by Sew You Think You Can Cook
- Torta Salata Pasquale by A Day in the Life on the Farm
- Dill Roasted Radishes by A Kitchen Hoor’s Adventures
- Roasted Parmesan Asparagus by Family Around The Table
- Praying Arm Pretzels by Amy’s Cooking Adventures
- Creamy Coconut Mini Tarts by Making the Most of Naptime