How To make Chocolate Peanut Butter Whoopies
1/2 c Golden crisco shortening
1 c Granulated sugar
1 Egg
1 ts Vanilla
2 c All-purpose flour
1/3 c Cocoa
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 1/3 c Buttermilk or soured milk
Filling: 1/2 c Milk
3 tb All-purpose flour
1/2 c Golden crisco shortening
1/2 c Creamy peanut butter
1 ts Vanilla
2 Cupsicing sugar; sifted
Decoration: (optional) Peanut butter chips 1. Preheat oven to 400F (200C). Grease baking sheets with
Golden Crisco Shortening. 2. Cream Golden Crisco Shortening, sugar, egg and vanilla
in large bowl on medium speed of electric mixer until light and creamy. 3. Combine next five ingredients. Add to creamed mixture
alternately with buttermilk, until smooth. 4. Drop dough by heaping teaspoonfuls onto greased baking
sheet. 5. Bake at 400F (200C) for 7 to 9 minutes, or until set.
Remove cookies to cooling rack and cool completely. Filling: 6. Combine milk and flour in small saucepan. Cook, stirring
constantly, on medium heat until thickened. Cover surface with plastic wrap; cool completely. 7. Beat cooled milk mixture, Golden Crisco Shortening,
peanut butter and vanilla together until smooth. Gradually add icing sugar, beating on low speed until blended. Beat on high speed until smooth and creamy. Chill until ready to use. 8. Spread filling on bottoms (flat side) of half the
cookies. Top with remaining cookies, rounded side up. Press gently together. 9. If desired, roll edge of cookie in peanut butter chips
and press gently into filling to stick.
minutes. Baking time: 9 minutes Ice cream sandwiches: Replace filling with a generous amount of your favourite ice cream. If desired, roll in chips. Wrap and freeze until ready to use. -----
How To make Chocolate Peanut Butter Whoopies's Videos
How to make Chocolate Whoopie Pies (2022)
I'm getting ready for a bake sale and brought you along to whip up a batch of whoopie pies. Whoopie pies are a Pennsylvania Dutch treat. It's kinda like a soft cake like cookies with either a Buttercream or Marshmallow fluff filling.
Print The recipe here ---
Buttermilk Powder
Kitchenaid paddle attachment for 4.5/5 qt
Kitchenaid paddle attachment for 6qt
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Chocolate Whoopie Pies- Sweet Talk with Lindsay Strand
Lindsay Strand shows how using buttermilk gives the chocolate cookies in this recipe a subtle tanginess that offsets a rich buttercream filling beautifully. Martha made this recipe on episode 708 of Martha Bakes.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Whoopie Pies with Peanut Butter filling
Whoopie pies have been around since the dawn of days or just since people in the New England area started baking. There are many stories as who came up with the orginal whoopie pie. Some say Massachussets some say Pennsylvania and of course folks here in Maine say we are the orginators. Whatever the case may be your Thanksgiving and Christmas functions and get togethers would not be complete without them. They are a party favortie for any time of the year.
Chocolate and Peanut Butter Whoopie Pies | The Hummingbird Bakery
Spoonfuls of crunchy peanut butter go into making these half-cookie half-cake Chocolate and Peanut Butter Whoopie Pies. Super easy to make, they smell irresistible once baked and filled with Marshmallow Fluff filling.
Find the recipe in our bestselling Cake Days cookbook.
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Chocolate Whoopie Pie with Peanut Butter Filling #dessert #sweets #baking #bakedgoods #foodblogger
Chocolate and Peanut Butter Whoopie Pies
You can not go wrong with chocolate and peanut butter. These whoopie pies are no exception. The moist cocoa cookie cakes, blend beautifully with the rich creamy peanut butter buttercream. The perfect sweet snack for anytime of day.
Ingredients:
• 2 cups all-purpose flour
• 1 cup buttermilk
• 1 egg
• 6 tablespoons cocoa powder
• ½ cup unsalted butter
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon vanilla extract
• ½ cup granulated sugar
• ½ cup light brown sugar
• ¼ teaspoon salt
Filling: Peanut Butter Buttercream
• 1 cup peanut butter
1/2 cup butter
• 2 cups confectioners’ sugar
• 3 tablespoons heavy cream
• 1 teaspoon vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. In a bowl combine flour, cocoa powder, baking powder, baking soda and salt. Set aside for later.
3. Using a mixer, cream butter and sugars together, on medium. Add in egg, then vanilla.
4. With the mixer on low, add in flour mixture. Rotate the addition of flour with buttermilk. Add in a third at a time. Once all flour and buttermilk is added, mix until well combined.
5. Using an ice cream scoop or tablespoon, to scoop batter onto baking sheet. Leave space for cakes to expand. Bake for 10-12 minutes.
Peanut Butter buttercream filling:
1. Using a mixer, cream butter and peanut butter together, until smooth.
2. Add in confectioners’ sugar, a third at a time. Next add heavy cream and vanilla. Add butter cream to a piping bag.
3. Pipe circles of filling onto the underside of half of your cakes. Top with the unfrosted cakes, to form your whoopie pies.
*Recipe should yield 12-14 whoopie pies.