When it comes to the supermarket, I'm really my mother's daughter. With the exception of produce, I automatically pick up the most economical option of everything on my shopping list. However, there are three items that I believe are worth splurging on - maple syrup, vanilla extract, and honey. This post features the beautiful, complex ingredient of honey. Okay, that's not true. It also features peanut butter. I buy peanut butter in the 5 lb value size...

I call these peanut butter cookies "cakies" (cake + cookie). They have the shape and size of a cookie, but a soft texture like a cake-cookie hybrid which is just perfect for a whoopie pie. The frosting is sweet and salty with a lovely floral taste from the honey. I use a local raw wildflower honey* which is wonderful in this frosting. The flavor and potency of wildflower honey varies by region and season. If you don't have a favorite honey, I highly recommend researching and sampling some local varieties. The taste of a high quality honey will just blow your mind if you have only had the standard supermarket variety.

* http://bostonhoneycompany.com

Peanut Butter Whoopie Pies with Salted Honey Vanilla Frosting

A cake like peanut butter cookie with a sweet and salty honey frosting

Makes: 12 whoopie pies

Ingredients:

1 1/4 cups (125 grams) cake flour
1/2 teaspoon baking soda
1/2 teaspoon cornstarch
1/2 cup (113 grams) salted butter, softened
1/2 cup (100 grams) light brown sugar, packed
1 cup creamy peanut butter
1 tablespoons wildflower honey
2 large eggs
2 tablespoons heavy cream
1 tablespoon vanilla extract
Frosting: 12 tablespoons salted butter (1 1/2 sticks), softened
Frosting: 1 cup confectioners sugar, sifted
Frosting: 3 tablespoons wildflower honey
Frosting: 3 tablespoons heavy cream
Frosting: 1 tablespoon vanilla extract

Instructions:

Preheat the oven to 350 degrees
In a medium bowl, combine the flour, baking soda and corn starch.
In a bowl attached to a stand mixer, add the softened butter, brown sugar and peanut butter and beat on medium speed until light and creamed - about 3-4 min.
With the mixer on low, add the honey, eggs, cream and vanilla. Mix until just combined, scraping down the sides of the bowl as needed. Gradually add the flour mixture, being sure not to over beat.
Using a cooking scoop for consistency (I used a 1 1/2 tablespoon scoop), drop the dough onto a baking sheet.
Using a silicone spatula, lightly press down on the cookies. Bake for about 12 min until the center bounces back when lightly pressed.
To make the frosting: Add the softened butter to a bowl attached to a stand mixer. Beat on medium speed until light in color and well creamed - about 5 min. Add the honey and vanilla and beat until incorporated. With the mixer on low, add a third of the confectioners sugar. Once it starts to combine, increase the speed of the mixer to medium. Add a third of the cream and repeat the process until all the sugar and cream is incorporated. Lastly, increase the mixer to high and beat until you have a light and fluffy finished product - for about 3 min. Taste and add additional salt if needed, combining with a spatula.

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