Chocolate Peanut Butter Whoopie Pies

• FOR THE COOKIES:
• 1-3/4 cup All-purpose Flour
• 3/4 cups Cocao Powder
• 1-1/2 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 4 Tablespoons Unsalted Butter, Softened
• 1/4 cups Shortening
• 1/2 cups Brown Sugar
• 1/2 cups Granulated Vanilla Sugar
• 1 whole Large Egg
• 1 cup Milk
• 1-1/2 teaspoon Vanilla Extract
• FOR THE BUTTERCREAM:
• 2/3 cups Smooth Peanut Butter
• 1/4 cups Softened Butter
• 2/3 cups Icing Sugar

1. Preheat the oven to 350F.
2. For the cookies:
3. In a bowl sift together the dry ingredients (flour through salt) and set aside.
4. In your stand mixer with your paddle attachment cream together butter, shortening and sugars on high for 2-3 minutes. Scrape down the sides and add the egg. Mix again for about 2 minutes until pale.
5. Into the creamed mixture, add half of the flour mixture as well as the milk and vanilla and mix until combined. Scrape sides and add the final dry ingredients Mix until just combined.
6. Drop by rounded tablespoon on a parchment lined baking sheet - 6 per sheet.
7. Bake for 12 minutes. Let cool slightly and transfer to a baking rack to cool completely. Fill the bottom of half of the cooled cookies with buttercream and sandwich another cookie on top.
8. BUTTERCREAM:
9. Cream together peanut butter and butter for 2 minutes. Add in icing sugar on low until light and fluffy.

allpurpose, cocao powder, baking soda, salt, unsalted butter, ubc, brown sugar, vanilla sugar, egg, milk, vanilla, smooth peanut butter, ubc, icing sugar

Taken from tastykitchen.com/recipes/desserts/chocolate-peanut-butter-whoopie-pies/ (may not work)