Peeps marshmallow chicks stuff carrot cake sandwich cookies.
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!
~Sue
Peeps Whoopie Pies
Ingredients:
- 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
Method:
- 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
Easter Recipes
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!
Wednesday
- 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
Monday
- 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
Tuesday
- 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
Love these whoopie pies but Bundt Bakers isn;t until the 20th this month.
What a fun idea! My little girl would have a blast making this with me. Thanks!
Eeeek! How fun are these? What a cute idea!
Love the rustic homemade look… love the nutmeg, cinnamon and oats added here, I am sure they taste lovely…and its nice the cream coming out…very colourful.