Chocolate Peanut Butter Whoopies
Chocolate Peanut Butter Whoopies recipe
Yield
36 servingsPrep
30 minCook
9 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ⅓ | cup |
cocoa powder
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ⅓ | cups |
buttermilk
|
|
| Filling | |||
| ½ | cup |
milk
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
peanut butter
creamy |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
powdered sugar
sifted |
|
| 1 | x |
peanut butter chips
for decoration, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 79 | ml |
cocoa powder
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 315 | ml |
buttermilk
|
|
| Filling | |||
| 118 | ml |
milk
|
|
| 45 | ml |
all-purpose flour
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
peanut butter
creamy |
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
powdered sugar
sifted |
|
| 1 | x |
peanut butter chips
for decoration, optional |
*
|
Directions
Preheat oven to 400℉ (200℃).
Grease baking sheets with shortening.
Cream shortening, sugar, egg and vanilla in large bowl on medium speed of electric mixer until light and creamy.
Combine next five ingredients.
Add to creamed mixture alternately with buttermilk, until smooth.
Drop dough by heaping teaspoonfuls onto greased baking sheet.
Bake at 400℉ (200℃) for 7 to 9 minutes, or until set.
Remove cookies to cooling rack and cool completely.
Filling:
Combine milk and flour in small saucepan.
Cook, stirring constantly, on medium heat until thickened.
Cover surface with plastic wrap; cool completely.
Beat cooled milk mixture, 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.
Spread filling on bottoms (flat side) of half the cookies.
Top with remaining cookies, rounded side up.
Press gently together.
If desired, roll edge of cookie in peanut butter chips and press gently into filling to stick.
