And that is what you get for makin’ Whoopie

Apparently, Whoopie Pies are making a comeback. I never even knew they were that much of a thing. I found this recipe (and a whole host of variations) here.

These are simple, straightforward and yield great results. Since I am a huge fan of all things peanut butter, you just knew I was going to go that route first, right?

They are almost like a chocolate cupcake with peanut butter frosting, on the inside. A little messy, but the kids loved them. You could even have them help, if they are willing.

So, go forth and make Whoopie Pies!


Chocolate Peanut Butter Whoopie Pies

4 cups flour
2 tsp. baking soda
1 cup cocoa
dash of salt
2 cups sugar
1 cup shortening
2 eggs
1 cup milk
1 cup warm water
2 tsp. vanilla

In a mixing bowl, combine the flour, baking soda, cocoa, and salt. Make sure the mixture is very well blended. In separate bowl combine sugar and shortening. Add eggs and mix for about 2 minutes until well blended. Alternate adding dry ingredients with milk and warm water in three-four additions. Add the vanilla and beat until thoroughly blended.

Use a #40 disher (or drop by rounded tablespoons full) onto ungreased, non-stick cookie sheets. Bake at 375 for 10-12 minutes (watch closely and adjust to your oven). Bake until the centers of the cookies spring back when pressed lightly.

Remove from cookie sheets and cool on wire racks. Cool completely before filling.

Peanut Butter Filling

Peanut Butter Filling
2 tablespoons butter
1/2 cup peanut butter
3 1/2 cups confectioner’s sugar
1/2 cup milk

Cream together the butter and peanut butter. Add confectioner’s sugar until well blended. Add milk slowly and mix until thoroughly blended together.

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