Chocolate Peanut Butter Whoopie Pies |
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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 20 |
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this is a different take on the classic whoopie pie... you can change the flavor by using almond butter or cashew butter instead of peanut butter...though i have not tried that. Ingredients:
3/4 cup ( 1 1/2 sticks) unsalted butter, room temperature |
1 cup sugar |
2 eggs |
1 teasp. vanilla |
3 cup flour |
2/3 cup unsweetened cocoa powder |
2 teasp. baking soda |
1/2 teasp. salt |
1 1/2 cup low-fat buttermilk |
filling |
6-ounces cream cheese ( 2 3-ounce pkg. ) room temperature |
1/2 cup creamy peanut butter 2 tbsp. unsalted butter, room temperature |
1 teasp. vanilla |
pinch of salt |
4 1/2 cups powdered sugar, sifted |
2 tbsp. milk |
Directions:
1. COOKIES
2. In large mixing bowl with mixer set on medium speed.mix butter and sugar until well blended....about 3 minutes
3. add eggs, one at a time mixing until smooth after each
4. mix in vanilla
5. in another bowl... stir together flour, cocoa powder, baking soda, and salt
6. add 1/2 the flour mixture to butter mixture and mix on medium speed until combined
7. add 1/2 buttermilk beat on medium speed until smooth and slightly fluffy in texture
8. repeat with the remaining flour and then the buttermilk
9. batter will be thick and slightly springy
10. spray 2 baking sheet with cooking spray
11. drop 2 tablespoons of batter onto the baking sheets
12. leave 2-inches between to allow for spreading
13. bake in a preheated 350' F oven for 11 - 13 minutes... until they are puffed and set but still soft when touched lightly with fingertips
14. let cakes cool 3 minutes on the baking sheets then transfer to wire rack to finish cooling ... about 15 - 20 minutes
15. ..........................................................................
16. FILLING
17. large bowl ... sift together powdered sugar
18. set aside
19. in large mixer bowl ...mixer on medium... cream cheese, peanut butter, butter, vanilla, and salt until creamy
20. add 1/2 the powdered sugar
21. mix on low speed first to combine then on high until smooth
22. repeat with remaining powdered sugar and milk
23. mix on medium until filling is light and fluffy, about 3 to 4 minutes
24. ............................................................................
25. ASSEMBLE....
26. spoon filling onto flat side of 1/2 the cakes
27. dividing evenly between them
28. top with remaining cakes flat side against the filling
29. round sides of the filling up..so it looks nice
30. serve immediately or wrap each one individually in plastic wrap
31. store room temperature for up to 2 days or in the freezer
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