Chocolate Peanut Butter Whoopie Pies

I saw this recipe last week on the Goddess of Baking the recipe was quite straight forward and I thought, why not try it. Its probably been over 8 years since I baked my last cookies/ biscuits so….. These cookies are more of quick cakes. The texture is very cake like. I think they would make a nice packed snack for kids for maybe for a party. ENJOY!!

Makes  24

INGREDIENTS

     whoopies

·        1 2/3 cups all-purpose flour

·        2/3 cup unsweetened cocoa powder

·        1 1/2 teaspoons baking soda

·        1/2 teaspoon salt

·        9 tablespoons unsalted butter, room temperature (decided not to use shortening and it turned out perfect!)

·        1 cup packed dark brown sugar (I used light…)

·        1 egg

·        1 teaspoon vanilla

·        1 cup milk

Salty Peanut Butter Filling

·        3/4 cup creamy peanut butter (or crunchy)

·        3/4 cup unsalted butter, room temperature

·        3/4 cup confectioners sugar

·        1/2 teaspoon salt

METHOD

Whoopies

  1. Preheat oven to 190 degrees.
  2. Line baking sheets with parchment paper or foil
  3. In a bowl, sift together, flour, cocoa, baking soda, and salt.
  4. In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
  5. Add egg and vanilla and beat for two more minutes.
  6. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
  7. Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
  8. Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

Filling

  1. Beat peanut butter and butter on low until creamy using a mixer.
  2. Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy.
  3. Spread filling on flat side on one cooled cake or use a pastry bag with the 1M tip to make the swirly look.  Top it with a second cake and press gently.
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