Thursday, December 9, 2010

Chocolate Peanut Butter Whoopie Pies

I love Whoopie Pies whatever their origin. See my previous post on Whoopie Pies. And, as you know I love Chocolate and Peanut Butter. 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 (1 stick) sweet butter, softened
3/4 cup confectioners' sugar
Coarse salt, optional


1. Make cookies: Preheat the oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.

2. Put butter, shortening, and sugars into the bowl of an 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 the flour mixture, then the 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 the bowl of an electric mixer fitted with the 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.


Kerrie said...

These look amazing! Thanks for sharing. I have a Whoopie Pie recipe from my mother-in-law, but I love the idea of the peanut-butter chocolate mix.

Michele said...

Yep, Ghirardelli all the way for me too when I need to use powder. These look yummy!

Mary Kennedy said...

These look wonderful!! Can't wait to try them.