Peanut Butter Whoopie Pies 


 

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Ingredients

1 3/4 Cups Flour
3/4 Cup Unsweetened Cocoa Powder
1 1/2 Teaspoons Baking Soda
1/2 Teaspoon 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 Vanilla
Peanut Butter Buttercream
2/3 Cup Natural, Creamy Peanut Butter
8 Tablespoons Unsalted Butter, Softened
3/4 Cup Confectioners' Sugar
2 Ounces Bittersweet Chocolate, Finely Chopped


 

Instructions
 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 sugar to the bowl of a 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 of 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 - 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. Mean while, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter.

Make buttercream. Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Spread 1 scant tablespoon buttercream on flat side 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 sauce-pan over low heat, stirring until smooth. Remove from heat; add remaining chocolate, and stir until melted and smooth. Transfer to pastry bag fitted with a round tip or a small parchment cone. Pipe chocolate in a spiral patter on top of each pie. Let chocolate set before serving. about 1 hour.

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Yields: 18 Servings



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