Sunday, November 17, 2013

Buckeye Whoopie Pies

The ladies in my church got together yesterday for a day of crafting.  Everyone was asked to bring either a soup or a plate of cookies.  I chose the latter and whipped up a batch of these yummy Buckeye Whoopie Pies.  A Whoopie Pie is actually not a pie at all.  It's two fluffy soft cookies sandwiched together with a filling.  If you're a lover of chocolate and peanut butter, you'll love these.
 Begin by adding 1 cup of softened butter into a microwave safe bowl. 
 Add 2 tablespoons of shortening.
 Microwave on high until melted.  This took my microwave about 1 minute.
 To the melted butter add 1 cup cocoa powder
 1/4 cup peanut butter
 and 1/2 cup chocolate syrup
 Mix until smooth.  Set aside to cool.
 In another bowl, add 3 eggs
 and 2-1/2 cups sugar.  Beat until the mixture turns a nice yellow color.
 Beat in the chocolate mixture
 and 2-1/2 teaspoons vanilla extract.
 Add 3 cups of flour
 2-1/2 teaspoons baking soda and 1/2 teaspoon of salt.
 Mix well.  You're dough will look like this.
 Place rounded teaspoonful of dough 2-inches apart on a cookie sheet.
Bake at 350 degrees for 7-9 minutes or until the surface of the cookies begin to crack.
Cool 2 minutes before removing to wire rack.
 For the filling: 
Add 1/4 cup softened butter to a large mixing bowl.
 Add 1 cup peanut butter (I used chunky)
 and beat until smooth.
 Add 1/2 cup milk
 1 teaspoon of vanilla extract
 and 5-1/2 cups confectioners' sugar
 Beat until well blended. 
Spread a heaping teaspoonful onto the bottom of a cookie.
 top with remaining cookie.

Buckeye Whoopie Pies
1 cup butter
2 tablespoons shortening
1 cup cocoa
½ cup chocolate syrup
¼ cup smooth peanut butter
3 eggs
2-1/2 cups sugar
3 teaspoons vanilla extract
3 cups flour
2-1/2 teaspoons baking soda
½ teaspoon salt
In a saucepan over low heat, melt butter and shortening.  Remove from heat; sit in cocoa, chocolate syrup, and peanut butter until smooth.  Allow to cool.
In a large mixing bowl, beat eggs and sugar until a light lemon color.  Beat in the chocolate mixture and vanilla.  Add the flour, baking soda and salt to creamed mixture.  Place rounded teaspoonful 2-in apart on a cookie sheet.  Bake at 350 degrees for 7- 9 minutes or until surface just begins to crack.  Cool for 2 minutes before removing to wire racks.
1/4 cup butter, softened
1 cup peanut butter (I used chunky)
1/2 cup milk
1 teaspoon vanilla extract
5-1/2 cups confectioners’ sugar 
In a mixing bowl, beat butter and peanut butter until smooth.  Beat in milk and vanilla.  Gradually add confectioners’ sugar, beating until blended.  Spread on the bottom half of the cookies; top with remaining cookie.

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