This recipe is a great excuse to give that convection setting a try if your oven has one. On convection, an internal fan continually circulates the hot air. Since the air all around the food is a consistent temperature, multiple trays of food will cook evenly. Rotating the sheets becomes unnecessary and all the food bakes up faster and more uniformly. A conventional oven will still work well for this recipe — just bake one sheet at a time.
| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 50 min |
| Inactive: | 45 min |
| Cook: | 20 min |
| Yield: | 12 pies |
| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 50 min |
| Inactive: | 45 min |
| Cook: | 20 min |
| Yield: | 12 pies |
Ingredients
- 2 cups all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 cup buttermilk, at room temperature
- 3/4 cup natural creamy peanut butter
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup confectioners’ sugar
- 1/4 teaspoon kosher salt
Instructions
- For the cakes: Preheat the oven to 350 degrees F, or 325 degrees F on the convection setting. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and beat to combine. Beat in the flour mixture in three additions, alternating with additions of the buttermilk, starting and ending with flour mixture.
- Scoop the batter by 1/4-cupfuls onto three parchment-lined rimmed baking sheets, at least 3 inches apart. With the back of a cookie scoop or a spoon, shape the scoops of batter into neat circles. Bake until the cakes spring back when gently pressed in the center, 15 to 18 minutes. Slip the parchment with the cakes still on it onto cooling racks. Let the cakes cool completely on the parchment.
- For the filling: In a medium bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and creamy. Add the confectioners’ sugar and the salt and beat on low until smooth. Chill the filling for 15 minutes.
- Carefully lift the cakes off of the parchment. Spread about 3 tablespoons of filling on a flat side of half of the cakes. Top with the remaining cakes, flat-side down.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 454 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 8 g |
| Cholesterol | 57 mg |
| Sodium | 272 mg |
| Serving Size | 1 of 12 servings |
| Calories | 454 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 8 g |
| Cholesterol | 57 mg |
| Sodium | 272 mg |
Reviews
Amazing and decadent, also goes great with peppermint cream cheese frosting!
These were delicious!
I absolutely love this recipe and so does my family. I can’t wait to make this another time when I get a chance.
Amazing have made twice now with nothing but compliments. A must for chocolate and peanut butter lovers