CHOCOLATE-PEANUT BUTTER WHOOPIE PIES
This recipe is a great excuse to give that convection setting a try if your oven has one. On convection, an internal fan continually circulates the hot air. Since the air all around the food is a consistent temperature, multiple trays of food will cook evenly. Rotating the sheets becomes unnecessary and all the food bakes up faster and more uniformly. A conventional oven will still work well for this recipe - just bake one sheet at a time.
Provided by Samantha Seneviratne
Categories dessert
Time 1h55m
Yield 12 pies
Number Of Ingredients 12
Steps:
- For the cakes: Preheat the oven to 350 degrees F, or 325 degrees F on the convection setting. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and beat to combine. Beat in the flour mixture in three additions, alternating with additions of the buttermilk, starting and ending with flour mixture.
- Scoop the batter by 1/4-cupfuls onto three parchment-lined rimmed baking sheets, at least 3 inches apart. With the back of a cookie scoop or a spoon, shape the scoops of batter into neat circles. Bake until the cakes spring back when gently pressed in the center, 15 to 18 minutes. Slip the parchment with the cakes still on it onto cooling racks. Let the cakes cool completely on the parchment.
- For the filling: In a medium bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low until smooth. Chill the filling for 15 minutes.
- Carefully lift the cakes off of the parchment. Spread about 3 tablespoons of filling on a flat side of half of the cakes. Top with the remaining cakes, flat-side down.
PEANUT BUTTER WHOOPIE PIES
Steps:
- Fold 3/4 cup marshmallow creme into 3/4 cup crunchy peanut butter until marbled. Sandwich between soft chocolate cookies.
PEANUT BUTTER WHOOPIE PIES
Our mini whoopie piesget an extra boost froma rich peanut-butter-flavored filling and a swirl of melted chocolate on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 18 Cookie Sandwiches
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.
- Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.
- Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies in the upper and lower thirds of oven, 10 minutes; switch the positions of the baking sheets, and rotate each one. Continue baking until the cookies spring back to the touch, 2 to 4 minutes more.
- Remove from oven; let cookies cool on baking sheets, 10 minutes.Transfer with a metal spatula to a wire rack; let cool completely. Meanwhile, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter.
- Spread 1 scant tablespoon buttercream on flat sides of half the cookies.Top each with one of the remaining cookies, flat side down, and gently press together. Transfer pies to a tray.
- Melt half the chocolate in a saucepan over low heat, stirring until smooth. Remove from heat; add remaining chocolate, and stir until melted and smooth. Transfer to a pastry bag fitted with a plain round tip (Ateco #2 or #3) or a small parchment cone. Pipe chocolate in a spiral pattern on top of each pie. Let chocolate set before serving, about 1 hour.
STEF'S WHOOPIE PIES WITH PEANUT BUTTER FROSTING
Not like other whoopie pies, these cake cookies are even more chocolaty and cakey!
Provided by Stefanie Sierk
Categories Desserts Cookies Whoopie Pie Recipes
Yield 6
Number Of Ingredients 12
Steps:
- Cream together 1 cup of the butter or margarine and the egg. Add 1 cup white sugar, vanilla and hot water. Stir in the flour, cocoa, and baking soda and mix well.
- Drop from a teaspoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sandwich cookies together with Peanut Butter Frosting.
- To Make Peanut Butter Frosting: Blend 1 tablespoon butter and peanut butter. Stir in confectioners' sugar and add enough milk to make frosting soft enough to spread. Spread between the flat sides of two cookies and sandwich together.
Nutrition Facts : Calories 810.9 calories, Carbohydrate 107.1 g, Cholesterol 119.5 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.5 g, SaturatedFat 23.1 g, Sodium 513.2 mg, Sugar 69.9 g
PEANUT BUTTER WHOOPEE PIES
Steps:
- To make the whoopee pies, mix together in a bowl the flour, salt, baking soda, and baking powder then set it aside. In another bowl beat the softened butter with both sugars, peanut butter, egg, and vanilla. Sift in the dry mix and blend on medium speed. Add the milk and mix until fully blended.
- Scoop even mounds of dough onto a baking sheet. Bake for 9-11 minutes in a preheated 350-degree oven. Allow the cookies to cool for 5 minutes before carefully moving them to a wire rack to finish cooling.
- In a clean mixing bowl beat the softened butter, salt, peanut butter, powdered sugar, and vanilla on medium speed until smooth.
- To make fluffernutter whoopee pies, spread the peanut butter frosting on half of the cookies and a tablespoon of marshmallow fluff on the other half. Sandwich them together to form a delicious sandwich cookie.
Nutrition Facts : Calories 335 kcal, Carbohydrate 43 g, Protein 7 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 235 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
WHOOPIE PIE RECIPE
Refer to above post for more filling ideas!
Provided by Shiran
Time 42m
Number Of Ingredients 14
Steps:
- Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
- Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
- Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
- Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
- Store in the fridge, well covered, for up to a week. Serve at room temperature.
WHOOPIE PIES
What could be better than soft chocolate cookies with marshmallow fluff? Try this Whoopie pie recipe and taste for yourself how amazing it is.
Provided by Desserts on a Dime
Categories Dessert
Time 25m
Number Of Ingredients 17
Steps:
- TO MAKE THE COOKIES:
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone mat.
- Whisk together flour, baking cocoa, baking soda, baking powder and salt in a medium size bowl.
- Then in a separate large mixing bowl, beat together the sugar and oil until combined (mixture will be crumbly).
- Next add in the eggs, milk and vanilla and beat until smooth.
- Gradually add the dry ingredients into the wet ingredients and beat after each addition until well combined.
- Divide dough by using a cookie dough scoop or tablespoon, roll into a ball and place on the baking sheet.
- Gently press down on each ball to flatten them slightly. You can do this with your hands or the bottom of a glass.
- Bake for 7-10 or until cookie is firm around the edges and soft to the touch.
- Allow the cookies to cool for 5 minutes on the baking sheet and then transfer the cookies to a wire rack to cool completely.
- TO MAKE THE FILLING:
- In a medium bowl, cream together the butter and powdered sugar until fluffy with a hand held mixer or stand up mixer.
- Add vanilla and salt and beat until light and fluffy.
- Then gently stir in the marshmallow fluff until well combined.
- Refrigerator the mixture for 20-30 minutes.
- Place the filling into a piping bag fitted with a large round tip and pipe filling onto the bottom of one cookie, top with second cookie to create sandwich.
- Enjoy!
Nutrition Facts : Calories 367 kcal, Carbohydrate 48 g, Protein 3 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 51 mg, Sodium 272 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving
THE BEST PEANUT BUTTER PIE
I am a connoisseur of peanut butter pies. Some are too fluffy, some are too dense. This is just right. I found this one in a Smucker's (R) ad and I've never had better, especially now that I've made a couple small changes. Reserve a spot at the gym, because you'll need it after you make this! (And trust me, licking the spoon is reason enough to make it.)
Provided by lucky ladybug
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, beat together peanut butter, cream cheese and sugar.
- Gently fold in 3 cups of whipped topping.
- Spoon mixture into pie shell and smooth to edges of the shell.
- Reserving 2 Tbs. of hot fudge topping, place the remainder of the topping into a microwave safe container and microwave on high for 1 minute. Stir.
- Spread the hotfudge topping over the peanut butter layer.
- Refrigerate until serving time.
- Just before serving, spread the remaining whipped topping over the hor fudge layer, being careful not to mix the layers.
- Place 2 Tbs. of hot fudge topping (room temperature) in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the baggie and drizzle over the pie to make it pretty.
CHOCOLATE WHOOPIE PIES
These chocolate whoopie pies are the perfect dessert sandwich with two fluffy chocolate cake rounds, with a creamy vanilla buttercream frosting in the middle. Made with buttermilk to keep them moist, and a hint of espresso powder to bring out the chocolate flavor, you won't be able to resist these whoopie pies!
Provided by Heather Perine
Categories Dessert
Time 53m
Number Of Ingredients 14
Steps:
- Prep oven and pans. Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper (or silicone baking mats). Set aside.
- Combine dry ingredients. In a large mixing bowl, sift together the flour and cocoa powder. Whisk in the baking soda, salt, and espresso powder (if using). Set aside.
- Cream butter and brown sugar. In a large bowl with an electric mixer (hand mixer or stand mixer with paddle attachment), cream together the butter and brown sugar together for 1 to 2 minutes, or until combined.
- Add egg and vanilla. Mix in the egg and vanilla until fully combined. Scrape down the bowl as needed.
- Alternate dry ingredients and buttermilk. Starting and ending with the dry ingredients, alternate the flour mixture in 3 additions, with the buttermilk in 2 additions. Mix in until just combined with each addition. Be careful to not overmix at this point.
- Scoop the cookies Using a 1 ½-tablespoon cooking scoop, scoop the whoopie pie batter onto the prepared baking sheets, leaving about 2 inches between each one. Use the back of a spoon to smooth out the batter for each whoopie pie before placing them in the oven.
- Bake. Bake for 11 to 13 minutes, or until the tops of the cookies spring back to the touch. Remove from the oven and cool on the baking sheets for 10 minutes, then transfer the chocolate cookies to a wire rack to cool completely.
- Make the frosting. In your stand mixer with a paddle attachment, or in a large mixing bowl with a hand mixer beat the butter for 1 to 2 minutes, until smooth. Add in the powdered sugar, about a ½ cup at a time, mixing on low speed, in each addition until well combined.
- Add remaining frosting ingredients. Add in the heavy cream and vanilla extract and mix on low speed until combined. Increase speed to medium-high and continue mixing for about 4-5 minutes until light and fluffy.
- Assemble the whoopie pies. Pair up the whoopie pies according to size. Once the cookies have cooled, pipe on the vanilla frosting onto a flat side of one cookie. I pipe just enough so there's a border of cookie, to give the frosting room when I press the two cookies together. Top with a second cookie to make a "sandwich" by gently pressing the two cookie rounds together and pressing the frosting to the edge. Continue assembling the rest of the whoopie pies.
Nutrition Facts : Calories 409 kcal, Carbohydrate 52 g, Protein 4 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 69 mg, Sodium 224 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
THE ULTIMATE PEANUT BUTTER WHOOPIE PIE
Based on a recipe from my Treasury of Home Baking cookbook. I collect whoopie pie recipes now that I live in Maine and love to bake. Using non-fat milk as the only substitute I made, these calculate to 9 PointsPlus (Weight Watchers) per pie; for those of us who are tracking points, I'd suggest eating only a third or a half of a cookie; it's better than none at all! Prep and cook times do not include cooling times. Enjoy!
Provided by mersaydees
Categories Dessert
Time 1h
Yield 30 pies
Number Of Ingredients 17
Steps:
- Heat oven to 425°F Prepare baking sheet by greasing with shortening. Prepare countertops for cooling pies by lining with sheets of foil.
- PIES:.
- In small microwavable bowl, mix together 1 cup milk and vinegar. Microwave at HIGH to warm slightly (you may also achieve this in a small saucepan on a stove top on medium heat). Mixture will appear separated and curdled.
- In large bowl combine granulated and brown sugars, and crunchy peanut butter. Beat at medium speed with electric mixer until crumbly.
- Add ½ cup shortening to 2-cup glass measure. Pour boiling water over and stir to melt shortening. Add to peanut butter mixture along with milk mixture and vanilla. Beat at low speed. Mixture will appear very fluid and a tad separated.
- Combine 4 cups flour, cocoa, baking soda, baking powder and salt. Stir well. Add all at once to peanut butter mixture. Beat at low speed until mixture is blended and resembles thick cake batter. Allow to stand 20 minutes. Drop by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheet.
- Bake in upper half of oven for 8 to 10 minutes or until set TAKING CARE NOT TO OVERBAKE. Allow to cool 2 minutes on baking sheet. Transfer pies to foil and cool completely.
- FILLING:.
- Combine ½ cup milk and 3 tablespoons flour in small saucepan. Cook and stir on medium heat until thickened. Allow to cool completely. Transfer to medium bowl and add confectioners' sugar, ½ cup shortening, creamy peanut butter and vanilla. Beat at low speed until blended. Beat at high until smooth. Refrigerate until ready to use. Spread filling on bottom halves of pies. Top with remaining pie halves. Press together gently.
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- Combine cake mix, cocoa, water, oil and eggs, beating until well blended. Drop by 2 level tablespoonfuls onto prepared cookie sheets.
- Bake 8 to 10 minutes or until wooden pick inserted in center comes out clean. Immediately transfer parchment paper with cakes onto wire rack. Cool completely. Prepare Peanut Butter Creme Filling. Place 2 cakes, flat sides together with about 2 tablespoons filling.
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- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl then add the egg, beating well until incorporated. Mix in the vanilla and buttermilk. Add the dry ingredients and beat just until combined.
- Using a 1-ounce cookie scoop, drop onto the prepared baking sheets at least 2 inches apart, 12 cookies per sheet. Place in the oven and bake for 12 minutes, rotating the sheets halfway through. Remove from the oven and let the cakes cool in the pan for 5 minutes before transferring them to a rack to cool completely.
PEANUT BUTTER WHOOPIE PIES - TASTE AND TELL
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Reviews 55Category DessertServings 36Estimated Reading Time 4 mins
- Preheat oven to 400F. Line 2 rimmed baking sheets with nonstick baking mats or parchment paper. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. With an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. On low speed, slowly add dry ingredients; mix until combined.
- Drop 1 1/2 tablespoons of batter onto prepared baking sheets, spacing 2 inches apart. Bake until set, about 8 minutes, rotating halfway through. (When the top of a cookie is gently touched, it should feel soft but not wet.) Cool completely on a wire rack.
- Make filling: With an electric mixer, beat peanut butter and butter on high speed until smooth. Reduce speed to low. Add confectioners’ sugar; mix until combined. Raise speed to high, and mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.
- Assemble cookies: Spread 1 heaping tablespoon filling on the flat side of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.
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- Sift the flour, cocoa powder, salt, baking soda and baking powder into a large bow then whisk together and set aside.
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- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
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- Cream together the butter and sweetener with an electric mixer. Add in the rest of the ingredients and mix until smooth. Using a large cookie scoop drop 16 blobs of dough onto parchment lined baking sheets. Bake for 25-27 minutes until the whoopie pies feel firm to the touch and spring back when lightly pressed. Cool completely.
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- To fill the whoopie pies flip half of them upside down. Spoon or pipe the frosting evenly between them. Top with a second cookie. Store in the fridge.
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- Adjust oven rack to 2nd level position (just above center) and preheat the oven to 375ºF. Line 2 baking sheets with parchment paper and set aside.
- Using your hand mixer or a stand mixer fitted with the paddle attachment, beat the unsalted butter and peanut butter together until smooth. Add in the vanilla extract.
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