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Chocolate Peanut Butter Whoopie Pies

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  • Yield: About 24 assembled pies 1x

Ingredients

Units Scale

For the cakes:

  • 1 cup sugar
  • 1/2 cup vegetable shortening
  • 2 eggs
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder (my favorite is Penzey's Dutch-processed cocoa)
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract

For the filling:

  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup confectioners sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350°F. Line two baking sheets with Silpat baking mats, or parchment paper.
  2. Cream sugar and shortening in an electric mixer. Add eggs and vanilla. Mix well.
  3. In a separate bowl, whisk together flour, cocoa, baking soda and salt.
  4. In alternating additions, add the dry ingredients and the buttermilk to the butter/shortening mixture. Mix until well combined.
  5. Drop rounded tablespoons of the batter onto the prepared baking sheets.(Using a medium cookie scoop works very well.)
  7. Bake at 350 degrees for 9-10 minutes, until tops spring back when pressed gently.
  9. Remove from oven and allow to cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
  10. While the cakes are cooling, beat all the filling ingredients together until smooth, light, and fluffy.
  11. Spread a rounded tablespoon of the filling (cookie scoop works great here too) onto the flat side of one cake and sandwich it together with a second cake.

Notes

Note: Using shortening makes the cakes puffier than if you used butter or a butter-shortening mixture. Using half butter and half shortening works okay, but your cakes will be much flatter, looking more like a cookie.

Find it online: https://kitchenjoyblog.com/chocolate-peanut-butter-whoopie-pies/