Chocolate Peanut Butter Whoopie Pies

Chocolate Peanut Butter Whoopie Pies



Ingredients:
  • Butter (softened) 1/3 cup
  • Crisco 1/3 cup
  • Caster sugar 1/3 cup
  • Brown sugar 2/3 cup
  • Egg 1
  • Flour 1-2/3 cups
  • Cocoa powder 3/4 cup
  • Baking soda 1-1/2 tsp
  • Salt 1/2 tsp
  • Milk 1 cup
  • Vanilla 2 tsp
For the Filling:
  • Egg whites 4
  • Sugar 1 cup
  • Cream of tartar 1/2 tsp
  • Vanilla essence 1 tsp
  • Creamy peanut butter 2/3 cup
Method:
  • Beat butter, shortening or Crisco and caster and brown sugar. Add egg and beat. In a separate bowl, sift together flour, cocoa, baking soda, and salt; set aside. Add half the flour mixture to the butter-sugar mixture, then add milk and vanilla. Beat until combined. Add remaining flour mixture and beat together. Place scoops of batter on a silicon mat put on a baking sheet, spacing them 2 inches apart. Bake at 190 degrees C for 10 to 12 minutes, rotating sheets halfway through the baking period. Continue baking until the cookies spring back when touched, then continue for another 2 to 5 minutes. Remove cookies from oven and let cool on baking sheets, around 10 minutes. Transfer to a wire rack; let cool completely. 
  • To make the filling, place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set the bowl over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, around 3 to 4 minutes. Transfer bowl to an electric mixer fitted with the whisk attachment. Start whisking on low speed, gradually increasing to high until stiff, glossy peaks form; around 5 to 7 minutes. Add vanilla and mix until combined. Add peanut butter and whip until smooth. Transfer filling into a piping bag with a 1/4-inch round tip. Use immediately. 
  • To assemble the pies, pipe filling on the flat side of a cookie. Cover with another cookie, flat side down, and gently press together.

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