See my previous post on Whoopie Pies. So what could be better than Chocolate Peanut Butter Whoopie Pies. I really like Martha Stewart's recipe for miniature Peanut Butter Whoopie Pies. As always use the very best chocolate, and in this case the best cocoa.
Here's a tip for Presentation: Serve them is on a bed of peanuts. For
added crunch, roll them in the peanuts when you pick them up. You can also sprinkle them with confectionary sugar, especially during the holidays!
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 use Ghirardelli)
1 1/2 teaspoons baking soda
1/2 teaspoon coarse 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 paddle attachment. Mix on high speed until smooth,
about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes.
Mix in half flour mixture, then milk and vanilla. Mix in
remaining flour mixture.
3. Drop rounded tablespoons 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
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 an 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 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.