Just when I thought I'd explored all the ways to pack chocolate and peanut butter into one delicious dessert, along comes another amazing one: Chocolate-peanut butter whoopie pies ... oh my.
Fluffy little chocolate cake-like cookies meet a creamy, rich peanut butter filling, and I have met the dessert of my dreams. This recipe from Drexelious Chocolates is fabulous and great for fall with the pretty earth-tone colors.
For the Cookies
For the Filling
Heat the oven to 375 degrees F. Sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.
Put butter, shortening, and sugars into the bowl of an electric mixer fitted with the 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 the milk and vanilla. Mix in remaining flour mixture.
Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.
To make the filling: Put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on high-speed until smooth. Reduce mixer speed to low. Add confectioners’ sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, as needed.
Assemble cookies: Slather filling on the bottom 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.
Image via dinnercraft/Flickr