Best Reeses Peanut Butter Chocolate Whoopie Pies Recipes

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.

CHOCOLATE-PEANUT BUTTER WHOOPIE PIES

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:

• 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.