Thursday, September 13, 2012
Chocolate Peanut Butter Whoopie Pies: National Peanut Day
But if you want to take it a step further, make this recipe for Chocolate Peanut Butter Whoopie Pies. I love Whoopie Pies whatever their origin. See a previous post on Whoopie Pies. The following recipe is from Martha Stewart's recipe for miniature Peanut Butter Whoopie Pies. As always use the very best chocolate, and in this case the best cocoa. Same goes for the peanut butter. The better the products, the better the taste.
Here's a tip for Presentation: Serve the Chocolate Peanut Butter Whoopie Pies on a bed of peanuts. And, you can also sprinkle the Whoopie Pies with confectionary sugar!
Chocolate Peanut Butter Whoopie Pies
For the Cookies:
1 - 3/4 cups all-purpose flour
3/4 cup unsweetened DARK cocoa powder, not Dutch-process (I used Ghirardelli)
1- 1/2 teaspoons baking soda
1/2 teaspoon coarse salt (Kosher salt)
1 tablespoon sweet butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure Madagascar vanilla extract
For the Filling:
2/3 cup natural, creamy peanut butter
1/2 cup sweet butter, softened
3/4 cup confectioners' sugar
Coarse salt, optional
1. Make cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt in small bowl; set aside.
2. Put butter, shortening, and sugars in bowl of electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half tflour mixture, then milk and vanilla. Mix in remaining flour mixture.
3. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.
Or you can use a Whoopie Pie Pan (I have several): Whoopie Pie Pan post
4. Make filling: Put peanut butter and butter in bowl of electric mixer fitted with paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired. I like this**
5. Assemble cookies: Spread 1 scant tablespoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.