Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Chocolate Peanut Butter Whoopie Pies

Chocolate Peanut Butter Whoopie Pies

Get Ready

Servings: Serves 20Learn How to Scale This Recipe

Prep Time: 90 minutes

Cook Time: 11 minutes

Ingredients: Add ingredients to List

Chocolate Peanut Butter Whoopie Pies
7/8 cup unsalted butter, room temperature
1 cup Sugar
2 each Egg
2 teaspoon Vanilla extract
3 cup All purpose flour
2/3 cup Unsweetened cocoa powder
2 teaspoon Baking Soda
1/2 teaspoon Salt
11/2 cup Cultured low fat buttermilk
6 oz Cream cheese
1/2 cup Creamy peanut butter
41/2 cup Confectioners or powdered sugar, sifted
2 tablespoon Milk

directions:

These cakes have a taste reminiscent of milk chocolate, the perfect compliment to peanut butter.
1. Preheat oven to 350 degrees F. Coat two baking sheets with cooking spray or line with parchment paper and set aside.
2. In a large mixing bowl, use an electric mixer on medium speed to mix butter and brown sugar until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Mix in vanilla extract.
3. In a separate bowl, stir together flour, cocoa powder, baking soda and salt. Add half the flour mixture to mixing bowl and mix on medium speed until combined. Add half the buttermilk and mix again on medium until smooth. Repeat with remaining flour and buttermilk, and mix until smooth. Batter will be thick and slightly springy.
4. Drop 2-Tbsp. portions of batter onto prepared baking sheets, leaving 2 inches between each portion to allow for spreading. Bake 11 to 13 minutes, until puffed and set but still soft when touched lightly with fingertips. Let cakes cook for 3 minutes on baking sheets before transferring them to wire racks to finish cooling, about 15 to 20 minutes. Repeat with remaining batter.
5. Prepare filling while cakes are baking and cooling. In a large mixing bowl, use an electric mixer on medium speed to mix crea, cheese, peanut butter, vanilla and salt until creamy. Add half the confectioners' sugar and mix on low first to combine, then on high until smooth. Add remaining confectioners' sugar and milk and blend on low, then on medium until light and fluffy, about 3 to 4 minutes.
6. Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap and store at room temperature for up to two days, or in freezer for up to two months.
Fresh Magazine, July - August 2008

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
7/8 cup unsalted butter, room temperature  
1 cup Sugar  
2 each Egg  
2 teaspoon Vanilla extract  
3 cup All purpose flour  
2/3 cup Unsweetened cocoa powder  
2 teaspoon Baking Soda  
1/2 teaspoon Salt  
11/2 cup Cultured low fat buttermilk  
6 oz Cream cheese  
1/2 cup Creamy peanut butter  
41/2 cup Confectioners or powdered sugar, sifted  
2 tablespoon Milk  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 20
Base Nutrients
Calories 380 kcal (19%)
Calories from Fat 198 kcal (0%)
Total Fat 22 g (33%)
Saturated Fat 15 g (75%)
Cholesterol 56 mg (18%)
Sodium 279 mg (11%)
Total Carbohydrates 62 g (20%)
Dietary Fiber 3 g (12%)
Protein 11 g (18%)
Vitamins
Vitamin A 401 IU (8%)
Vitamin C 1 mg (1%)
Minerals
Calcium 54 mg (1%)
Iron 12 mg (20%)
loading