For Ashley’s Baby Shower, I also made Whoopi Pies and forgot to add them in the pictures. So below is how I made them and then the recipe that I used. They turned out really good and they remind me of cakesters a little bit. I bought a Whoopi pie pan, and the funny thing is I like the shape of the Whoopi pies better without it. This pan though, happens to be the perfect shape and size for baking eggs for my breakfast sandwiches that I make.
Here is the finished product, for the baby shower we were doing the colors pink, blue, and green. None of the food was really green so I figured the icing on this could be green and people would still eat it. They tasted great, I hope you enjoy making them yourselves!
Rachel’s Whoopie Pies
1 (12oz) miniature semisweet chocolate pieces
2 Tbsp. of milk
3/4 cup butter, softened
1/4 cup creamy peanut butter
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 cup milk
1 tsp. vanilla
1/2 cup unsweetened cocoa powder
3 cups all-purpose flour
1 recipe filling
1. Preheat oven to 350 degrees. Set aside 1/4 cup chocolate pieces to sprinkle on cookies. In a microwave safe bowl combine 1 cup of the chocolate pieces and 2 tablespoons milk. Microwave on medium for 1 minute or until melted; stir. Set aside
2. In bowl beat butter and peanut butter with electric mixer until combined. Add sugar, soda, baking powder, and 1/2 teaspoon salt; beat until combined. Stir in remaining chocolate pieces. Drop by rounded teaspoons 2 inch. apart onto greased cookie sheets. Sprinkle with reserved chocolate pieces. Bake 9 minutes. Cool on sheets 1 minute, transfer to wire racks and cool completely. To assemble, spread flat sides of half cookies with filling
In bowl beat 1 cup softened butter, 1 cup creamy peanut butter, 1 cup marshmallow creme and 2 cups powdered sugar with electric mixer until combined. If needed beat in 2 tablespoons milk until spreading consistency.
It ends up making a lot of cookies. Hope you enjoy them.