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

COOKIE:

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.

 

FILLING:

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.