Ingredients:
12 tbsp unsalted butter, softened
3/4 cup light brown sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
2 cups all-purpose flour
2⁄3 cup cocoa powder
2 tsp baking powder
1 tsp salt
2⁄3 cup whole milk
2 tbsp Greek yogurt or thick plain yogurt
2oz (60g) cream cheese, at room temperature
1⁄4 cup smooth peanut butter
1 cup confectioner’s sugar, sifted
2 tsp milk, plus extra if necessary

Method:
1 Preheat the oven to 350°F (180°C). Line several baking sheets with parchment paper. Place the butter and sugar into the bowl of an electric mixer. Cream together until fluffy. Beat in the egg and vanilla.

2 In a separate bowl, sift the flour, cocoa powder, baking powder, and salt. Mix the dry ingredients and milk into the batter by turns, a spoonful at a time. Fold in the yogurt.

3 Put heaping tablespoons of the batter on the baking sheets, leaving space for the mixture to spread. Roll into smooth balls with wet hands, then press down gently. Bake for 12 minutes. Turn out on a wire rack.

4 Beat together the cream cheese and peanut butter until smooth. Cream in the confectioner’s sugar, adding a little milk if needed. Spread the frosting on to the flat sides of half the cakes.

5. Sandwich together with the un-iced cakes to make the pies. STORE The whoopie pies will keep in the refrigerator for 1 day.

Peanut Butter Whoopie Pies