Makes 12
Ingredients
For the cookies
- 1/2 cup butter – melted
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon vanilla
- 1 egg
- 1/2 cup Dutch-process cocoa
- 2 1/3 cups flour
- 1 cup milk
For the peanut butter butter cream filling
- 1/2 cup butter – melted
- 1 cup creamy Peanut Butter
- 2 tablespoons milk
- 2 cups powdered confectioners sugar
Instructions
For the cookies
- Preheat oven to 350 degrees.
- Spray baking sheet or whoopie pie pan.
- In a large mixing bowl mix together butter, sugar, baking powder, baking soda, salt and vanilla.
- Add in the egg and continue beating until all smooth.
- Add Dutch process cocoa and continue mixing.
- Add flour and milk and continue beating until smooth. Make sure it’s completely mixed and soft.
- Drop the cake dough by 1/4 cupfuls onto baking sheet
- Bake 11 to 13 minutes until firm.
- Remove from oven and let cool.
- For the peanut butter butter cream filling
- Beat melted butter and peanut butter in a bowl until mixed.
- Gradually mix in sugar and once thick, add milk in.
- Continue beating for about 2 minutes until butter cream is smooth and fluffy.
- Spread peanut butter filling on one pie, while using another pie to press it down.
Serve with a cold glass of milk.
