Chocolate and peanut butter. Is there really a better combination? If I really want to butter up my husband, all I need to do is whip up a peanut butter something or other. Peanut Butter Pie is usually what I use for buttering up, but I saw this recipe in Better Homes and Gardens and knew instinctively that he would love these. I was right. My husband who claims to not like desserts was found nibbling on these babies on more than one occasion.
I was in Sur la Table a few weeks ago and randomly picked up a whoopie pie pan. I had a strawberry whoopie pie at Baked in Charleston, SC and thought that it was pretty fabulous. When I walked past the display in Sur la Table the whoopie pie pan made its way home with me. The possibilities for this pan seem to be endless. I really bought it with the intention of making muffin tops. I love muffins, but I get one, rip off the top and throw away the bottom. A whoopie pie pan has the potential to solve this problem.
This Chocolate Peanut Butter Whoopie Pie is more like two brownies sandwiched with the most amazing peanut butter frosting ever. This is not light. It is not easy to eat. But you will not care. You will just want another. And another. You just might dream about them at night.
1 – 12 ounce package mini chocolate chips
2 Tablespoons milk
3/4 cup butter room temperature
1/4 cup creamy peanut butter
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
3 cups flour
- 1 – 12 ounce package mini chocolate chips
- 2 Tablespoons milk
- 3/4 cup butter room temperature
- 1/4 cup creamy peanut butter
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/2 cup unsweetened cocoa powder
- 3 cups flour
- 1 cup room temperature butter
- 1 cup creamy peanut butter
- 1 cup marshmallow creme
- 2 cups powdered sugar
- 2 Tablespoons milk
- Set aside ¼ cup of the mini chips to sprinkle on the cookies. Melt one cup of the chocolate chips with 2 tablespoons of milk. Microwave on 50% power for one minute or until melted. Set this aside.
- Cream together the butter and peanut butter until light and fluffy.
- Add the sugar.
- Add the eggs, ½ cup milk, vanilla and melted chocolate.
- Add the flour, baking powder, baking soda, salt and cocoa powder. (You can add the rest of the chocolate chips at this point, but I forgot, I only added the ones to sprinkle at the end.)
- Add the batter to the whoopie pie pan or drop onto cookie sheets 2 inches apart. Sprinkle with the remaining chocolate chips.
- Bake in a preheated 350 degree oven for 9 minutes or until the tops are set. Let sit in the pan for one minute and transfer to a rack to cool. Now on to the best part. The frosting.
- While the cookies are cooling you can get started on the best frosting I have ever had. Cream together the butter and peanut butter. When they are light and fluffy, add the marshmallow creme.
- Add the powdered sugar and until combined. Add the milk until the frosting is the right consistency for spreading.
- Put a generous blob of frosting on one cookie. Add another cookie and you have a whoopie pie.
- And depending on who you share these with, some new friends.
- The whoopie pie possibilities are endless. What flavors and combination do you like? Please share with the class.