Fluffer Nutter Whoopie Pie Recipes

FLUFFER NUTTER WHOOPIE PIE

Fluffer Nutter Whoopie Pie image

this is one of my favorite whoopie pies, just because i loved fluffer nutter sandwhiches as a kid.

Provided by tiffani ross @tiffani29

Number Of Ingredients 18

Ingredients

2 1/4 cup(s) all purpose flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
4 tablespoon(s) unsalted butter, at room temp.
4 tablespoon(s) vegtable shortening
1/2 cup(s) granulated sugar
1/2 cup(s) packed brown sugar
2 large eggs
1/2 cup(s) buttermilk
2 tablespoon(s) milk
1 teaspoon(s) baking soda
1 teaspoon(s) white vinegar
1 teaspoon(s) vanilla extract
SALTY PEANUT BUTTER ICING
3/4 cup(s) crunchy or creamy peanut butter
3/4 cup(s) unsalted butter at room temp.
3/4 cup(s) confectioner's sugar
1/2 teaspoon(s) salt

Steps:

Pre-heat oven to 375*, line 2 cookie sheets with parchment paper and set aside.
Sift together the flour,baking powder, and salt onto a sheet of waxed paper. In a large bowl cream together the butter, shortening, and both sugars until light and creamy about 3 min. Add the buttermilk and beat until combined.
In a measuring cup combine the milk, baking soda and vinegar. Add to the batter along with the flour mixture and beat on low until well combined. Add the vanilla and beat on medium speed until completely combined.
Using a spoon or scoop drop 1 tablespoon of batter on to the cookie sheets and repeat, spacing them 2 inches apart.
Bake one sheet at a time for 8-10 minutes or until the edges begin to brown. remove from oven and let cool about 5 min. before transferring them to a rack.
Meanwhile in a medium bowl beat together the peanut butter and butter on low speed until smooth and creamy. Add the confectioner's sugar and salt, beat on low to incorperate.
Increase the speed to medium and beat until the filling is light and fluffy, about 4 minutes.
**NOTE** yes this is salty but it doesn't need to be you can leave out the salt.

OLD-FASHIONED WHOOPIE PIES

Old-Fashioned Whoopie Pies image

Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

Ingredients

1/2 cup baking cocoa
1/2 cup hot water
1/2 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
FILLING:
3 tablespoons all-purpose flour
Dash salt
1 cup 2% milk
3/4 cup shortening
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 116mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

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