Chocolate and Peanut Butter Whoopie Pies

12 Feb

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Whoopie pies are dessert classic in the northeast, with moist chocolate cake-like cookies and creamy vanilla frosting. But I decided to give a normal recipe a different spin with another classic combination: chocolate and peanut butter.

Chocolate-Peanut Butter Whoopie Pies

Ingredients: yield 12-18 sandwiches

1 3/4 cups all-purpose flour

3/4 cup cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon fine salt

4 tablespoons unsalted butter, softened

1/4 cup vegetable shortening

1/2 cup granulated sugar

1/2 cup packed dark-brown sugar

1 large egg

1 cup milk

1 teaspoon vanilla extract

Directions:

Preheat your oven to 375*F and line two cookie sheets with parchment paper.

In a small bowl, sift together flour, cocoa, baking soda, and salt.

In a mixer, beat together the butter, shortening, and sugars; cream on high speed until smooth, about 3 minutes. Add egg; beat until fluffy, about 2 minutes.

Add half of the flour mixture, then the milk and vanilla, beating until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.

Using an ice cream scoop, drop balls of batter onto the pans, about twelve on each sheet. Should be slightly rounded on top. Bake for 10 minutes, then rotate the pans and bake for an additional 2-4 minutes.

Let cool completely before frosting.

 

Peanut Butter Buttercream

1 cup smooth peanut butter

1/3 cup shortening or unsalted butter

1/2-3/4 cup confectioner’s sugar

1 teaspoon vanilla

1 tablespoon milk or heavy cream

pinch of fine salt

Directions:

In stand mixer fitted with a whisk attachment, beat the shortening until smooth and fluffy. Add the peanut butter and whisk until combined. Add the vanilla and sugar and slowly stir, until just combined. Add the milk and whisk on high until light and fluffy.

Either pipe or spread the frosting onto one cookie/pie and then sandwich together with another cookie on top.

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