This might be a bit embarrassing to admit, but I have (until this afternoon) never eaten or baked a whoppie pie. I have always seen them on TV or in my baking books, but for some reason have always gone with a different recipe. Well after today I think I will try a whole bunch more of these soft little pillows of yummyness.Now as you can see from the title, the recipe that finally grabbed my attention is for a peanut butter whoppie pie. I LOVE peanut butter. I eat the stuff everyday and now it seems I have passed down my love for it to my two year old son, who like me needs to have it on a slice of toast every morning.
I got this recipe from my 2006 Holiday Cookie Magazine by Martha Stewart. It was super simple to make and really did not take up to much of my time. Meaning I was able to make this recipe with no kids napping. The stand mixer definitely helps speed up the process, but no big deal if you don't have one.
PEANUT BUTTER WHOPPIE PIES
For the cookie
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon 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 pure vanilla extract
For the filling
2/3 cup creamy peanut butter
1/2 cup unsalted butter
3/4 cup confectioner's sugar
1. Preheat oven to 375F. Sift together flour, cocoa powder, baking soda and salt in a small bowl; set aside.
2. Put butter, shortening and sugars into a bowl of an electric mixer with paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then milk and vanilla. Mix in remaining flour mixture
3. Drop rounded tablespoons of dough on to baking sheets lined with parchment papers, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes (my oven was 10 minutes). Let cool on sheets on wired racks for 10 minutes. Transfer cookies to wire rack and let cool.
4. Make filling: Put peanut butter and butter in bowl of an electric mixer fitted with paddle attachment. Mix on high speed until smooth. reduce mixer speed to low. Add confectioner's sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes.
5. Assemble cookies: Spread 1 tablespoon filling on bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in an airtight container up to 3 days.
**My husband and 2 year old approve this recipe, and I am sure my baby would also, if he was allowed to eat one. I mean look at the drool coming out of his mouth.**
