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Peanut Butter Whoopie Pies

These whoopie pies are best eaten the day they are made.

  • Yield: Makes 18 Cookie Sandwiches
Peanut Butter Whoopie Pies

Source: Holiday Cookies 2005

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (not Dutch process)
  • 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 whole milk
  • 1 teaspoon pure vanilla extract
  • Peanut Butter Buttercream
  • 2 ounces bittersweet chocolate, finely chopped

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Reviews (22)

  • fast2311 4 Sep, 2011

    Woops my mistake, I read the recipe three times, and only after posting did I see the instructions to repeat the process.
    My bad
    fred

  • fast2311 4 Sep, 2011

    I'm a bit confused. If I bake 12 cookies each on two cookie sheets and assemble the cookies, how do I yield 18 cookies.
    thanks in advance
    fred

  • amdigi 7 Jul, 2011

    Made these as dessert for a dinner party at my house last night where we had adults and kids. Everyone loved them. Super easy, too!

  • newmansmom2004 2 Nov, 2010

    Just made the cookie part of these whoopie pies. The texture is a bit dry so I think next time I'll either add some sour cream or maybe a bit of vegetable oil. The key is definitely NOT overbaking them. Haven't made the filling yet but I know it'll be good as my peanut butter filling for cakes is nearly the same recipe.

  • CarlyW 7 May, 2010

    LOVED THESE COOKIES!!!
    I suggest insulating the pan to keep the bottom of the cookies from burning and also adding more peanut butter (1/4 cup) to the filling recipe. Happy baking!

  • mykele 5 May, 2010

    When a recipe asks for shortening, be sure to use Crisco or a store brand
    that is labeled vegetable shortening....do not substitute margarine or
    butter.....the end texture would be affected. I know we all like to tweek
    now and then but I only do that after I have made a new recipe following
    the directions once, after that I experiment if I need to. Happy cookie
    baking. Mykele

  • Anarie 5 May, 2010

    Ask an older cook about shortening; s/he'll be able to give you brand names available in your region. This recipe probably won't turn out satisfactorily without it; the cookies will spread and will be chewy rather than cakey. They'll taste good, but the appearance and texture will disappoint if you're expecting them to look like the picture.

  • Wiggy1770 5 May, 2010

    Shortening is solid (as opposed to liquid) fat. This recipe call for vegetable shortening, which here in the US generally means Crisco. You could use all butter...the cookies might not be as soft, and the flavor of the butter would slightly detract from the cocoa flavor (Crisco is flavorless). Other shortening substitutes would be margarine or lard.

  • gailj 5 May, 2010

    What is shortening and can I use extra butter as a substitue?
    Aussie 1

  • iheartcookies 19 Nov, 2008

    This is a perfect dessert if you love the combination of peanut butter chocolate! Make sure that you store them in an air tight container or else they get too hard and taste stale.

  • binkyboots 5 Oct, 2008

    hiya,
    I also have a peanut allergic niece, our home and baking is now peanut free (I do miss them though!) if you can have treenuts then home made (so you know there is no contamination) almond butter works well as a sub. otherwise browned buttter buttercream is really yummy and has a slightly nutty taste that would complement these just great! oh, sweetened chestnut puree is another option (nice and smokey/sweet)

  • steviejo 30 Sep, 2008

    There is an Organic Vegan product called "TAHINI" which is a great substitute for Peanut Butter. It can be found at any "Natural"/Organic/Whole Foods" store. I don't know if Peanut Butter> allergies transfer to TAHIINI- ask your allergy Specialist Allergist/have a test done just in case. Good Luck!

  • IanG 28 Sep, 2008

    Hi sorry that last comment was mine and not finished, Anyone from anywhere and Living have any suggestions for a peanut free alternative for the butter cream filling. Would like to make these for children but have some children allergic to peanuts and nuts. Thanks

  • lilysnana55 31 May, 2008

    I made these today. The flavor was very nice. I didn't have dark brown sugar, so I added a teaspoon of molasses. I found the filling just right; I used regular butter so did not add the salt. I made two sizes (using scoops) and the little ones were done in 10 minutes in my oven. I would watch them closer next time because the go from just right go overdone in a jiffy. The larger version is quite satisfying at one, but you will want two of the smaller ones. Yum; these will be regulars now.

  • lilysnana55 31 May, 2008

    I made these today. The flavor was very nice. I didn't have dark brown sugar, so I added a teaspoon of molasses. I found the filling just right; I used regular butter so did not add the salt. I made two sizes (using scoops) and the little ones were done in 10 minutes in my oven. I would watch them closer next time because the go from just right go overdone in a jiffy. The larger version is quite satisfying at one, but you will want two of the smaller ones. Yum; these will be regulars now.

  • leanneangie 24 May, 2008

    I have added the peanut butter to marshmallow fluff.

  • Bernitto 23 May, 2008

    Great recipe. Tweaked the filling, more peanut butter and less butter, pinch of fine salt, and wow!!!

  • LTHchigger 23 May, 2008

    Loved the cake part... so moist and rich. My boyfriend liked the peanut butter filling but I really didnt like it. To me, the filling was too buttery and not peanutty enough.

  • DessertFanatic 15 Apr, 2008

    These cookies are delish! They are two dark chocolate, cake-like cookies that sandwich a creamy, peanut butter filling. I used my cookie scoop to form the cookies, and they came out very uniform in shape. It made 17 pies total. I was thinking I was going to have "frost" a bunch of cookies, but there's no need. Just drop on a healthy dollop of filling and press the cookies together so the filling will go to the edges. These are SO yummy!!

  • linzyfitzsimons 12 Mar, 2008

    These are amazing cookies, they turn out great! One thing I thought might make them more uniform in shape is to place dough in a large piping bag (or even a large ziploc bag) fitted with the 1/2" tip, and pipe out even sized circles. Otherwise the recipe is perfect!

  • sorenjensen 9 Mar, 2008

    These are pretty good!
    The filling smells really bad but it's good. :D

  • LittlestDot 13 Feb, 2008

    This is a very yummy cookie. I would add more peanut butter to the Peanut Butter Buttercream mixture otherwise, the center filing is almost too creamy

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