Thursday, January 24, 2013


Today is National Peanut Butter Day. I love Chocolate and Peanut Butter, and I love Whoopie Pies whatever their origin. 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 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 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.

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