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.
Lemon Bars
Glazed Grapefruit Cake
Orange Sherbet
Meyer Lemon Pound Cake
I used peanut butter filling for a few of them too (disappeared before I could photograph them). Thanks for baking with me. I agree- I wasn’t a fan of the cookies on their own but with filling they are perfect!
Delicious and picture perfct Tracey (as always).
How smart to put a peanut butter filling in there. I love the subtle hinting for more treats. I get that too.
Man, I wish I would’ve had time for the pb filling. It looks amazing and I love your photos, Tracey! 🙂
I still really wish there were more of these to snack on, they were awesome!
Those look delicious! Mmmm, pb and chocolate. 😉
Gorgeous!
I made sandwiches too and mine look a lot like whoopie pies. I made cinnamon filling, which balanced well with the chocolate.
I know I can always count on you to add PB to chocolate recipes! =) Those look fantastic–I’m not surprised Shane was a big fan. Chocolate hazelnut spread also makes good filling… =)
Love these! So tasty looking.
Those are so cute! Do not, I repeat, Do Not visit mine his week. It was Publish or Perish, i.e. chance getting kicked off the TWD Island if I didn’t come up with a post asap, so I published…my reputation, however, will soon perish as those were a baking day gone bad…my fault I am certain…just not certain exactly what…thinking my baking soda was a goner…tossed it and will start new. Sigh. Yours are very nice.
I’ve only ever used sour cream once, and it was in a lemon pound cake sort of thing, so I’m not sure if I like the tangyness of sour cream, but these sandwichs look dag-gawn good!
Sour cream and chocolate is such a wonderful combination. I love the look of these.
Great idea to put the peanut butter frosting in there. They sound wonderful!
Chocolate and PB. Cannot ever go wrong with that combo. Those look so tssty!!
These look great… Brilliant idea to sandwich with the peanut butter filling! 🙂
I wish I had been motivated enough to make frosting for mine, these look so yummy! On second thought, I would probably eat more if they were filled, so maybe it’s a good thing.
I didn’t get to these, but making them into whoopie pies looks wonderful! I love raisins and chocolate too – I bet rum-soaked raisins would be tasty in these, but my husband wouldn’t eat them that way either.