Chocolate Brownie Whoopie Pies With Peanut Buttercream Filling Recipes

STEF'S WHOOPIE PIES WITH PEANUT BUTTER FROSTING

Steps:

• Cream together 1 cup of the butter or margarine and the egg. Add 1 cup white sugar, vanilla and hot water. Stir in the flour, cocoa, and baking soda and mix well.
• Drop from a teaspoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sandwich cookies together with Peanut Butter Frosting.
• To Make Peanut Butter Frosting: Blend 1 tablespoon butter and peanut butter. Stir in confectioners' sugar and add enough milk to make frosting soft enough to spread. Spread between the flat sides of two cookies and sandwich together.

CHOCOLATE BROWNIE WHOOPIE PIES WITH PEANUT BUTTERCREAM FILLING

Steps:

• Preheat the oven to 350º F. In a mixing bowl, combine the brownie mix, flour egg, and butter. Mix until the mixture resembles a dough consistency. Take spoonfuls of the dough and make 1 inch balls and bake at 350ºF for 8 minutes. Let cool completely.
• In a small saucepan over low heat, combine the peanut butter baking chips and heavy cream. Heat until melted and creamy. Let the mixture cool for about 5 minutes.
• In a mixing bowl, cream the butter and vanilla extract. Slowly add in the powdered sugar and cooled peanut butter mixture. Beat until creamy. Add the chopped Reese's bars and beat on low for 1 minute. Spread on one side of each fudge cookie and top with another. Store the cookies in an air tight container on the counter for 4-5 days.
• I used a normal sized browning mix and got 12 whoopie pies. (24 cookies - 2 to each whoopie pie.

CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING

Steps:

• Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
• Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
• Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
• Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.

MAMA PAT'S CHOCOLATE BROWNIE PIE

Steps:

• Preheat the oven to 375 degrees F. Line the piecrust shell with parchment paper, and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes. Remove the pie weights and parchment paper. Return the pie crust to the oven, and bake until lightly browned, about 5 minutes more. Remove to a wire rack, and cool for 30 minutes.
• Meanwhile, let the prepared ganache stand at room temperature 30 minutes.
• Sprinkle the brownie cubes on the bottom of the pie crust; top with the caramel sauce, drizzling it evenly. Beat the ganache, heavy cream, and espresso with an electric mixer on medium-high speed until fluffy. Using a spatula, spread the ganache mixture evenly over the top of the pie.
• Chill the pie, uncovered, for 2 hours. Dust with the confectioners' sugar just before serving.
• Put the chocolate chips in a heatproof mixing bowl. Stir together the cream, corn syrup, vanilla, and salt in a small saucepan; bring to a boil over medium-high. Pour the hot cream mixture over the chocolate chips, making sure all the chips are submerged. (Do not stir or touch the chocolate mixture.) Cover the bowl with plastic wrap, and let it stand for 5 minutes.
• Using a spatula and starting from the bottom of the bowl, gently move the mixture from side to side to begin combining the chocolate with the cream mixture. Gradually and slowly stir from the middle until smooth and blended, 2 to 3 minutes.

BROWNIE COOKIE WHOOPIE PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Lightly coat a wire rack with cooking spray.
• Stir brownie mix and flour together in a medium bowl until well combined. Add chocolate chips, oil, and eggs; stir until well blended.
• Scoop 20 rounded tablespoons onto the prepared baking sheets. Decorate 1/2 of the cookies with candy sprinkles.
• Bake in the preheated oven for 9 to 10 minutes. Remove from the oven and let stand for 2 to 3 minutes before removing to the sprayed rack to cool completely, about 30 minutes.
• Meanwhile, combine powdered sugar, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; blend until light and fluffy, about 4 minutes. Fold in marshmallow creme.
• Place marshmallow mixture in a large zip-top bag and cut a small hole in one corner. Pipe filling onto the center of one plain cookie and top with a sprinkled cookie. Repeat with remaining filling and cookies.

PEANUT BUTTER WHOOPIE PIES

Steps:

• 1.HEAT oven to 350 degrees F. Line cookie sheets with parchment paper.
• 2.COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
• 3.BAKE 8 to 10 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
• 4.BEAT frosting and peanut butter in medium bowl with electric mixer on medium speed until light and fluffy. Add milk, beating until smooth. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.
• 5.Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.

PEANUT BUTTER WHOOPIE PIES

Steps:

• Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.
• Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.
• Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies in the upper and lower thirds of oven, 10 minutes; switch the positions of the baking sheets, and rotate each one. Continue baking until the cookies spring back to the touch, 2 to 4 minutes more.
• Remove from oven; let cookies cool on baking sheets, 10 minutes.Transfer with a metal spatula to a wire rack; let cool completely. Meanwhile, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter.
• Spread 1 scant tablespoon buttercream on flat sides of half the cookies.Top each with one of the remaining cookies, flat side down, and gently press together. Transfer pies to a tray.
• Melt half the chocolate in a saucepan over low heat, stirring until smooth. Remove from heat; add remaining chocolate, and stir until melted and smooth. Transfer to a pastry bag fitted with a plain round tip (Ateco #2 or #3) or a small parchment cone. Pipe chocolate in a spiral pattern on top of each pie. Let chocolate set before serving, about 1 hour.