THE ULTIMATE PEANUT BUTTER WHOOPIE PIE
Based on a recipe from my Treasury of Home Baking cookbook. I collect whoopie pie recipes now that I live in Maine and love to bake. Using non-fat milk as the only substitute I made, these calculate to 9 PointsPlus (Weight Watchers) per pie; for those of us who are tracking points, I'd suggest eating only a third or a half of a cookie; it's better than none at all! Prep and cook times do not include cooling times. Enjoy!
Provided by mersaydees
Categories Dessert
Time 1h
Yield 30 pies
Number Of Ingredients 17
Steps:
- Heat oven to 425°F Prepare baking sheet by greasing with shortening. Prepare countertops for cooling pies by lining with sheets of foil.
- PIES:.
- In small microwavable bowl, mix together 1 cup milk and vinegar. Microwave at HIGH to warm slightly (you may also achieve this in a small saucepan on a stove top on medium heat). Mixture will appear separated and curdled.
- In large bowl combine granulated and brown sugars, and crunchy peanut butter. Beat at medium speed with electric mixer until crumbly.
- Add ½ cup shortening to 2-cup glass measure. Pour boiling water over and stir to melt shortening. Add to peanut butter mixture along with milk mixture and vanilla. Beat at low speed. Mixture will appear very fluid and a tad separated.
- Combine 4 cups flour, cocoa, baking soda, baking powder and salt. Stir well. Add all at once to peanut butter mixture. Beat at low speed until mixture is blended and resembles thick cake batter. Allow to stand 20 minutes. Drop by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheet.
- Bake in upper half of oven for 8 to 10 minutes or until set TAKING CARE NOT TO OVERBAKE. Allow to cool 2 minutes on baking sheet. Transfer pies to foil and cool completely.
- FILLING:.
- Combine ½ cup milk and 3 tablespoons flour in small saucepan. Cook and stir on medium heat until thickened. Allow to cool completely. Transfer to medium bowl and add confectioners' sugar, ½ cup shortening, creamy peanut butter and vanilla. Beat at low speed until blended. Beat at high until smooth. Refrigerate until ready to use. Spread filling on bottom halves of pies. Top with remaining pie halves. Press together gently.
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md yousuf hasan
[email protected]I'm allergic to peanuts, so I made these whoopie pies with almond butter instead. They were still delicious!
ADAM THE GREAT
[email protected]These whoopie pies were a bit too dry for my taste.
adelin
[email protected]I'm not a very experienced baker, but these whoopie pies turned out great! I'm definitely going to make them again.
Vector rasel Raj
[email protected]I had a hard time finding all of the ingredients for this recipe, but it was worth it in the end. These whoopie pies are amazing!
Amna Mughal
[email protected]These whoopie pies were a bit too sweet for my taste, but they were still good.
Jeevk
[email protected]I'm not a huge fan of peanut butter, but these whoopie pies were surprisingly good. The filling was light and fluffy, and the cookies were perfectly chewy.
Arinaitwe Phiona
[email protected]I made these whoopie pies for my kids and they loved them! They're the perfect after-school snack.
Alicia Smith
[email protected]These are the best whoopie pies I've ever had! The peanut butter filling is so creamy and delicious.
Malikk Nawaz
[email protected]I've been making these whoopie pies for years and they're always a hit. They're so easy to make and they always turn out perfect.
Basimise Pady
[email protected]These whoopie pies are the perfect combination of sweet and salty, and the peanut butter filling is to die for! I made them for a party and they were a huge hit.