Brownie Cookie Whoopie Pies Food

CHOCOLATE BROWNIE WHOOPIE PIES WITH PEANUT BUTTERCREAM FILLING

Steps:

• Preheat the oven to 350º F. In a mixing bowl, combine the brownie mix, flour egg, and butter. Mix until the mixture resembles a dough consistency. Take spoonfuls of the dough and make 1 inch balls and bake at 350ºF for 8 minutes. Let cool completely.
• In a small saucepan over low heat, combine the peanut butter baking chips and heavy cream. Heat until melted and creamy. Let the mixture cool for about 5 minutes.
• In a mixing bowl, cream the butter and vanilla extract. Slowly add in the powdered sugar and cooled peanut butter mixture. Beat until creamy. Add the chopped Reese's bars and beat on low for 1 minute. Spread on one side of each fudge cookie and top with another. Store the cookies in an air tight container on the counter for 4-5 days.
• I used a normal sized browning mix and got 12 whoopie pies. (24 cookies - 2 to each whoopie pie.

PEANUT BUTTER WHOOPIE PIES

Steps:

• 1.HEAT oven to 350 degrees F. Line cookie sheets with parchment paper.
• 2.COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
• 3.BAKE 8 to 10 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
• 4.BEAT frosting and peanut butter in medium bowl with electric mixer on medium speed until light and fluffy. Add milk, beating until smooth. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.
• 5.Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.

EASY WHOOPIE PIES

Steps:

• Heat oven to 350°F.
• Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
• In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
• Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
• Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
• Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
• Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

WHOOPIE PIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line baking trays with parchment. Mix flour, cocoa, bicarb, sugar and a pinch of salt. Whisk the egg, oil and buttermilk together, then mix into dry ingredients with 75ml boiling water. Spoon 20 spoonfuls onto trays, well spaced. Bake for 12 mins or until firm to touch, peel off trays. Cool.
• For the glaze, sift icing sugar and cocoa into a small pan. Gradually stir in cream followed by 100ml boiling water. Heat gently until syrupy.
• Sandwich 2 cakes together with the frosting, spoon over some glaze and decorate with sprinkles.