Do you remember the old Whoopie Pies of your childhood? When I was growing up in the 40s and 50s, I loved them in Devil's Food with a creamy vanilla filling. I grew up next door to my elderly grandparents. They never had a driver's license or a car and frankly, they didn't need one. Although we lived in the country, their groceries were delivered once a month by 'The Peddler'. I would write out my grandparents grocery list and they mailed it to the Peddler. The next week he and his wife came by in what I believe was an old school bus painted blue and delivered the order. They always had extras on the bus and my sister and I would always run out to buy us each a whoopie pie. A once a month treat that was sooo good! Since chocolate and peanut butter are two of our favorite things, this recipe combines the two into Chocolate Chip-Peanut Butter Whoopie Pies. They are yummy although it is hard to compete with a childhood memory!
CHOCOLATE CHIP-PEANUT BUTTER WHOOPIE PIES
1 pkg (12-oz) chocolate chips
2 tbsp milk
1 1/2 sticks butter, softened
1/4 cup creamy peanut butter
1 1/2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1/2 cup baking cocoa powder
2 cups all-purpose flour
1 cup whole-wheat flour
Filling
Preheat oven to 350 degrees.
Measure out 1/4 cup of the chocolate chips and set aside.
In a microwave-safe bowl, combine 1 cup of the chocolate pieces and the 2 tablespoons of milk. Microwave on medium power for a minute or so until melted; stir once to blend and set aside.
In mixer bowl, beat the butter and peanut butter with electric mixer until combined. Add sugar, baking soda, baking powder, and salt; beat to combine. Add eggs, the half cup of milk, vanilla extract, and the melted chocolate. Beat mixture until combined. Beat in the cocoa and flours until combined. Stir in the rest of the chocolate chips.
Drop dough by rounded teaspoonfuls 2-inches apart on ungreased cookie sheets. Sprinkle the reserved chocolate chips over the cookies. Bake 9 minutes or until the tops are set; do not overbake. Allow to cool on the cookie sheets for 1 minute then transfer to wire racks to cool completely.
To assemble, spread filling on the flat side of half the cookies then top with the other half of cookies.
FILLING:
1 cup softened butter
1 cup creamy peanut butter
1 cup marshmallow cream
2 cups powdered sugar
Combine the ingredients in a bowl and beat with electric mixer until combined. Add up to 2 tablespoons milk to thin to spreading consistency, if needed. Use to fill the cookies above.
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/ For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/
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