This month’s runner-up in the “Chocolate-Peanut Butter Desserts” Category for Better Homes & Gardens’ Prize-Tested Recipes contest was Jennifer O’Connor, Brunswick, Maine, for these clever whoopie pie derivatives. While the cookie is not exactly like a puffy traditional whoopie pie, it is very good. Fudgy, tender and flavorful, the cookie holds a wonderfully light peanut butter-mallow filling that really steals the show.
I added a bit of creme de cocoa, vanilla powder and cinnamon to the filling, and used regular chocolate chips instead of minis, only because I didn’t have minis and was too lazy to go to the store. The original recipe calls for sprinkling some mini chips on the tops of the cookies, but I thought the regular chips would overwhelm the small tops and left out that step. My additional flavorings are, of course, optional, but I like what they added to the filling. I tasted the batter before and after, and liked it better after my additions.
The cookies are sweet and rich-tasting to me and utterly delicious. I had one, and stopped myself from continuing. It was hard, because these are, as I said, very good. Congrats to Jennifer for her win and thanks for a real crowd-pleasing cookie. These were well received at the Super Bowl Party we attended on Sunday.
|Chocolate-Peanut Butter Whoopie Pies |
Adapted from BH&G Prize Tested Recipes, February 2010
Rating: 9.5 out of 10
|INGREDIENTS: 12 oz. pkg. mini semi-sweet chocolate pieces (I used regular chips) |
2 Tbsp. milk
3/4 cup butter, softened (add a bit of salt if using unsalted butter)
1/4 cup creamy peanut butter
1-1/2 cups sugar
1/2 tsp. sea salt
1/2 cup milk
1 tsp. vanilla extract
1/2 cup unsweetened natural cocoa powder
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
Filling: 1 cup softened butter, 1 cup creamy peanut butter, 1 cup marshmallow creme, 2 cups powdered sugar. Optional: Add 1 Tbsp. creme de cocoa (or coffee brandy or strong coffee), 1/4 tsp. vanilla powder or vanilla extract + 1/4 tsp. cinnamon)
1. Heat oven to 350F. Line baking sheets with parchment paper.
2. Set aside 1/4 cup chocolate pieces to sprinkle on cookies. In microwave-safe bowl, combine 1 cup of the chocolate pieces and 2 Tbsp. milk. Microwave on 50% power 1 minute, or till melted, stirring once. Set aside.
3. In large bowl, beat butter and peanut butter with electric mixer until combined. Add sugar and salt; beat to combine. Add eggs, 1/2 cup milk, vanilla and melted chocolate; beat to combine. Beat in cocoa powder, flour, baking soda and baking powder until combined. Stir in remaining chocolate pieces. Drop by rounded teaspoons 2” apart on ungreased cookie sheets. Sprinkle with reserved chocolate pieces, if desired.
Bake 9 minutes or till cookies are set (test with toothpick). Cool on cookie sheets about 1 minute; transfer to wire racks; cool completely before filling.
4. Combine all filling ingredients in medium bowl and beat till smooth and fluffy with electric mixer. Add additional liquid, if needed to make a soft, fluffy filling. To assemble, spread flat sides of half the cookies with filling; top with remaining cookies. Yield: 39 pies (78 cookies)