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Chocolate-Peanut Butter Whoopie Pies

Chocolate-Peanut Butter Whoopie Pies Try this fabulous dessert made with Cabot Vanilla Bean Greek-Style Yogurt. Sure to please everyone! "author": { "@type": "Person", "name": "Cabot Creamery" }, Cakes & Pies, Dessert, Greek-Style Yogurt- 2% Vanilla Bean, Kid Friendly, Premium Cream Cheese To make Whoopie Pies: \nPREHEAT the oven to 350°F. Line a baking sheet with parchment paper and set aside. \nUSE a hand mixer to cream together shortening and sugars in a large bowl. Add the eggs one at a time, and mix to combine. \nSIFT together the flour, salt, baking powder, baking soda and cocoa powder. Alternately add the dry ingredients, milk, and yogurt into the shortening mixture, stirring to make sure they are fully incorporated and scraping the bowl with a spatula as needed. Add the vanilla extract and combine. \nUSING two tablespoons, scoop spoonfuls of batter onto the baking sheet, making round mounds of batter and aiming for 24 cake mounds. Be sure to leave space between the mounds, as the batter will spread a little. Bake for 15 to 16 minutes; turn the baking sheet once, halfway through the baking process. Remove cakes from baking sheet and allow to cool completely on cooling racks. \nTo make the frosting: \nCREAM together shortening, cream cheese, peanut butter, and confectioners’ sugar in the bowl of a stand mixer. Add the salt and milk, and continue to beat until whipped and creamy. Spread peanut butter frosting on the flat side of a cooled cake and sandwich together with another cake.

Chocolate Whoopie Pies:½ cup vegetable shortening½ cup granulated sugar½ cup firmly packed brown sugar2 large eggs2½ cups King Arthur Unbleached All-Purpose Flour 1 teaspoon kosher salt1 teaspoon baking Powder½ teaspoon baking soda¾ cup high-quality, unsweetened Cocoa Powder1 cup whole milk½ cup Cabot Lowfat Vanilla Bean Greek Yogurt1 teaspoon pure vanilla extract Peanut Butter Frosting:½ cup vegetable shortening2 ounces Cabot Premium Cream Cheese, softened½ cup creamy peanut butter2 cups confectioners’ sugar¼ teaspoon kosher salt2 tablespoons whole milk

https://www.cabotcheese.coop/recipe/chocolate-peanut-butter-whoopie-pies

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Jessica Robinson, Carolina Farmhouse Kitchen author of New England Farmgirl: Recipes & Stories from a Farmer's Daughter says, "Whoopie pies are a staple in Maine and other New England states. This particular recipe was inspired by our summer vacations at Acres of Wildlife, where they have a bakery in their country store that makes all sorts of goodies".

Ingredients

Chocolate Whoopie Pies:
½ cup vegetable shortening
½ cup granulated sugar
½ cup firmly packed brown sugar
2 large eggs
2½ cups King Arthur Unbleached All-Purpose Flour
1 teaspoon kosher salt
1 teaspoon baking Powder
½ teaspoon baking soda
¾ cup high-quality, unsweetened Cocoa Powder
1 cup whole milk
½ cup Cabot Lowfat Vanilla Bean Greek Yogurt
1 teaspoon pure vanilla extract

Peanut Butter Frosting:

½ cup vegetable shortening
2 ounces Cabot Premium Cream Cheese, softened
½ cup creamy peanut butter
2 cups confectioners’ sugar
¼ teaspoon kosher salt
2 tablespoons whole milk

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Directions

To make Whoopie Pies:

PREHEAT the oven to 350°F. Line a baking sheet with parchment paper and set aside.

USE a hand mixer to cream together shortening and sugars in a large bowl. Add the eggs one at a time, and mix to combine.

SIFT together the flour, salt, baking powder, baking soda and cocoa powder. Alternately add the dry ingredients, milk, and yogurt into the shortening mixture, stirring to make sure they are fully incorporated and scraping the bowl with a spatula as needed. Add the vanilla extract and combine.

USING two tablespoons, scoop spoonfuls of batter onto the baking sheet, making round mounds of batter and aiming for 24 cake mounds. Be sure to leave space between the mounds, as the batter will spread a little. Bake for 15 to 16 minutes; turn the baking sheet once, halfway through the baking process. Remove cakes from baking sheet and allow to cool completely on cooling racks.

To make the frosting:

CREAM together shortening, cream cheese, peanut butter, and confectioners’ sugar in the bowl of a stand mixer. Add the salt and milk, and continue to beat until whipped and creamy. Spread peanut butter frosting on the flat side of a cooled cake and sandwich together with another cake.

Photo and recipe courtesy of Jessica Robinson.

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