Peanut Butter & Jelly Chocolate Whoopie Pies

By MooK

Ingredients

• Whoopie Pie-
• 1 2/3 cup flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 tablespoons butter, room temp
• 4 tablespoon shortening, room temp
• 1 cup dark brown sugar, firmly packed
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cup milk
• Peanut Butter Filling-
• 3/4 cup peanut butter (I used crunchy)
• 6 tablespoons unsalted butter, room temp
• 3/4 cup powdered sugar
• 1/3 about 1/3 cup raspberry jam (or whatever flavor you prefer)
• 1 2.5 ounce bag mini Reeses Peanut Butter Cups (find at the check out lanes in the grocery store), each cup cut in half

Preparation

Step 1

Preheat the oven to 375. Line 2 baking sheets with parchment paper.
Sift together the flour, cocoa powder, baking soda and salt onto a large piece of waxed paper.

In the bowl of a stand mixer (can use a hand mixer if you need to), beat the butter, brown sugar and shortening on low speed until combined. Scrape down the sides of the bowl, increase the speed to medium and beat for about 2 minutes until smooth and creamy.

Add the egg and vanilla extract and beat on low speed just until combined. Turn off and scrape down the bowl again. Add half of the flour mixture and half of the milk and beat on low until combined. Add the remainder of the flour and milk and again, beat on low until just combined.

Spoon batter, about a tablespoon at a time, onto the prepared baking sheets. Bake for about 10 minutes at 375 degrees or until the cookies spring back when touched gently. Let them cool on the pan for about 5 minutes, then remove to a rack to cool completely.

Make your filling- In a medium bowl, combine the peanut butter and butter. Beat at medium speed until smooth & creamy. Add in the powdered sugar and beat on low until combined, then turn the mixer up to medium and continue beating until it is creamy and fluffy looking.
Fold in the chopped reeses cups.

Spread a good sized dollop of the peanut butter filling on the flat side of half of the cooled cookies. Top with another good sized dollop of jam. Top each cookie with another of the unfilled cookies, flat side inwards.