Chocolate Peanut Butter Whoopie Pies Recipes

CHOCOLATE PEANUT BUTTER WHOOPIE PIES

Steps:

• Preheat oven to 350ºF. Coat two baking sheets with cooking spray or line with parchment paper and set aside.
• In a large mixing bowl, use an electric mixer on medium spped to mix butter and sugar until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Mix in vanilla extract.
• In a separate bowl, stir together flour, cocoa powder, baking soda, and salt. Add half the flour mixture to mixing bowl and mix on medium speed until combined. Add half the buttermilk and mix again on medium until smooth. Repeat with remaining flour and buttermilk, and mix until smooth. Batter will be thick and slightly springy.
• Drop 2-tbsp portions of batter onto prepared baking sheets, leaving 2 inches between each portion to allow for spreading. Bake for 11-13 minutes, until puffed and set but still soft when touched lightly with finertips. Let cakes cool for 3 minutes on baking sheets before transferring them to wire racks to finish cooling, about 15-20 minutes. Repeat with remaining batter.
• Prepare filling while cakes are baking and cooling. In a large mixing bowl, use an electric mixer on medium speed to mix cream cheese, peanut butter, butter, vanilla, and salt until creamy. Add half the confectioner's sugar; mix on low at first to combine, then on high until smooth. Add remaining confectioner's sugar and milk and blend on low, then on medium until light and fluffy, about 3-4 minutes.
• Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly among cakes. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store at room temp for up to two days or in the freezer for up to two months.

PEANUT BUTTER WHOOPIE PIES

Steps:

• Fold 3/4 cup marshmallow creme into 3/4 cup crunchy peanut butter until marbled. Sandwich between soft chocolate cookies.

CHOCOLATE-PEANUT BUTTER WHOOPIE PIES

Steps:

• For the cakes: Preheat the oven to 350 degrees F, or 325 degrees F on the convection setting. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and beat to combine. Beat in the flour mixture in three additions, alternating with additions of the buttermilk, starting and ending with flour mixture.
• Scoop the batter by 1/4-cupfuls onto three parchment-lined rimmed baking sheets, at least 3 inches apart. With the back of a cookie scoop or a spoon, shape the scoops of batter into neat circles. Bake until the cakes spring back when gently pressed in the center, 15 to 18 minutes. Slip the parchment with the cakes still on it onto cooling racks. Let the cakes cool completely on the parchment.
• For the filling: In a medium bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low until smooth. Chill the filling for 15 minutes.
• Carefully lift the cakes off of the parchment. Spread about 3 tablespoons of filling on a flat side of half of the cakes. Top with the remaining cakes, flat-side down.

STEF'S WHOOPIE PIES WITH PEANUT BUTTER FROSTING

Steps:

• Cream together 1 cup of the butter or margarine and the egg. Add 1 cup white sugar, vanilla and hot water. Stir in the flour, cocoa, and baking soda and mix well.
• Drop from a teaspoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sandwich cookies together with Peanut Butter Frosting.
• To Make Peanut Butter Frosting: Blend 1 tablespoon butter and peanut butter. Stir in confectioners' sugar and add enough milk to make frosting soft enough to spread. Spread between the flat sides of two cookies and sandwich together.

CHOCOLATE-PEANUT BUTTER WHOOPIE PIES

Steps:

• 1. Preheat oven to 350 degrees F. Set aside 1/4 cup chocolate pieces to sprinkle on cookies. In microwave-safe bowl combine 1 cup of the chocolate pieces and 2 tablespoons milk. Microwave on 50 percent power (medium) 1 minute or until melted; stir once. Set aside.
• 2. In bowl beat butter and peanut butter with electric mixer until combine. Add sugar, soda, baking powder, and 1/2 teaspoon salt; beat to combine. Add eggs, 1/2 cup milk, vanilla, and melted chocolate; beat until combined. Beat in cocoa powder and flour until combined. Stir in remaining chocolate pieces. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with reserved chocolate. Bake 9 minutes or until tops are set. Cool on sheets 1 minute. Transfer to wire racks; cool completely. To assemble, spread flat sides of half the cookies with Filling; top with remaining cookies.
• 3. Filling: In bowl beat 1 cup softened butter, 1 cup creamy peanut butter, 1 cup marshmallow creme, and 2 cups powdered sugar with electric mixer until combined. If needed, beat in 2 tablespoons milk until spreading consistency. Makes 30 servings.

PEANUT BUTTER WHOOPIE PIES

Steps:

• Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.
• Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.
• Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies in the upper and lower thirds of oven, 10 minutes; switch the positions of the baking sheets, and rotate each one. Continue baking until the cookies spring back to the touch, 2 to 4 minutes more.
• Remove from oven; let cookies cool on baking sheets, 10 minutes.Transfer with a metal spatula to a wire rack; let cool completely. Meanwhile, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter.
• Spread 1 scant tablespoon buttercream on flat sides of half the cookies.Top each with one of the remaining cookies, flat side down, and gently press together. Transfer pies to a tray.
• Melt half the chocolate in a saucepan over low heat, stirring until smooth. Remove from heat; add remaining chocolate, and stir until melted and smooth. Transfer to a pastry bag fitted with a plain round tip (Ateco #2 or #3) or a small parchment cone. Pipe chocolate in a spiral pattern on top of each pie. Let chocolate set before serving, about 1 hour.