In exactly 24 hours from the minute I’m typing this, I will be done with my career as a college undergrad. I’ll walk out of that last exam, sell my $50 textbook back for all of about $2, and throw my hands up in the air. Victory. Remember the scene in The Lion King where Simba slowly morphs from cub to adult as he makes a dramatic march across a bridge, all to the tune of Hakuna Matata?
This is how I envision the walk back to my apartment tomorrow will feel–I will slowly morph from College Student to Member of the Real World, swaying my body in the joy of my newly obtained identity. All that will be missing is Pumba and Timon.
But really, there’s no need to wait until tomorrow to start celebrating. I started celebrating a couple weeks ago, with a big ol’ exclamation of “whopeee” and a concurrent whoopie pie-baking party with a couple friends also eager to be done. We baked lemon raspberry, and chocolate peanut butter whoopie pies. Both supported our levels of excitement well, but the latter was the better recipe and had us swaying like talking jungle animals after just a couple bites. Appropriate for celebrations of all levels of seriousness.
Chocolate Peanut Butter Whoopie Pies
1 – 12 ounce package mini chocolate chips
2 tablespoons plus ½ cup whole milk
3/4 cup butter, room temperature
1/4 cup creamy peanut butter
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
3 cups all-purpose flour
1 cup butter, room temperature
1 cup creamy peanut butter
1 cup marshmallow crème or cream cheese
2 cups powdered sugar
2 tablespoons whole milk
Preheat oven to 350 degrees. Set aside 1/4 cup of the mini chips to sprinkle on the cookies. Melt one cup of the chocolate chips with 2 tablespoons of milk in a double boiler just until melted. Set this aside. Cream together the butter and peanut butter until light and fluffy, add the sugar. Then, add the eggs, 1/2 cup milk, vanilla and melted chocolate, mix until well combined. Next, add the flour, baking powder, baking soda, salt, cocoa powder and the rest of the chocolate chips. Stir until just combined. Drop onto cookie sheets 2 inches apart. Sprinkle with the ¼ cup chocolate chips previously set aside. Bake for 9 minutes or until the tops are set. Let sit cool for one minute, then transfer to a cooling rack.
Now for the filling. Cream together the butter and peanut butter with an electric mixer until light and fluffy. Then add the marshmallow crème or cream cheese and beat again. Add the powdered sugar and mix until combined. Slowly add the milk until the frosting is the right consistency for spreading. Put a generous blob of frosting on one cookie. Add another cookie on top and, whooooopie!!