Whoopie Cookies with Peanut Butter Filling

Chocolate and peanut butter... together in one mouthful. Who did that? Who discovered that awesome double act?  Was it someone who was eating a peanut butter sandwich and drinking a chocolate milkshake at the same time? Was it someone you was eating salted peanuts in one and chocolate chips in the other? Not that I'm speaking from personal experience or anything *wink*.


Whoopie Cookies with Peanut Butter Filling
from Donna Hay
Makes 12

For the Cookies:
350g dark chocolate, chopped
40g butter
2 eggs
150g caster sugar
1 teaspoon vanilla extract
35g plain flour, sifted
1/4 teaspoon baking powder, sifted

For the Peanut Butter Filling:160g icing sugar mixture
280g smooth peanut butter
80g butter
1 teaspoon vanilla extract
80ml cream

Make the Cookies:
Preheat oven to 180 degrees C. Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside.

Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until pale and creamy. Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes. 

Spoon tablespoonfuls of the mixture, at a time, onto baking trays lined with non-stick baking paper or two greased whoopie pie trays. Bake for 8–10 minutes or until puffed and cracked. 

Allow to cool completely on trays. 

Make the Peanut Butter Filling:

Place the sugar, peanut butter, butter and vanilla in an electric mixer and beat for 6 minutes or until light and fluffy. Add the cream and beat for a further 2 minutes. 

Spread half the cookies with the peanut butter frosting and sandwich with the remaining cookies.