This week’s Tuesdays with Dorie was chosen by Spike of spike.does.stuff: sour cream chocolate cake cookies. I was a bit conflicted about this recipe. The “cakey” part was right up my alley – I love cakey cookies and brownies. It was the sour cream that concerned me; although I use sour cream in baking from time to time, it’s not generally enough to give the final product a pronounced tangy flavor. With sour cream in the recipe title here though, it seemed obvious the sour cream would play a starring role and that gave me pause because tangy sour cream desserts are rarely popular in this house.
It was my buddy Spike’s pick, though, so I decided to make them anyway, figuring worse case scenario I could probably share the cookies with friends or family if we weren’t fans. I halved the recipe and skipped the raisin or currant mix-in Dorie suggested. Chocolate and raisins are a heavenly combo to me, but not so much for Shane. When the sheets of cookies began to emerge from the oven, and I saw row upon row of the cakey treats, an idea hit me. If I paired the cookies up by size and sandwiched some peanut butter frosting between them to create whoopie pies, there’s no way Shane would be able to resist. And I was right! Shane gobbled these up in record time, and when they were gone, kept hinting he wished there were still some to snack on. In case you’re wondering, they were a bit tangy, but also very chocolaty. I tried one plain and while I didn’t dislike it, I think these are best enjoyed as sandwich cookies.
Many thanks to Spike for hosting this week! You can find the cookie recipe on her blog or on page 160 of Baking: From My Home to Yours. The peanut butter filling I used for the whoopie pies is from the recipe in this post.