Ingredients
- FILLING:
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1-1/2 cups (3 medium) mashed over-ripe bananas
- 2 large eggs
- 2 cups whole wheat flour (I used King Arthur's white wheat flour)
- 1 tsp. baking soda
- 1-1/2 cups chocolate chips
- 3/4 cups chopped walnuts
- 2 pkg. (8-oz. each) cream cheese, softened
- 1 cup powdered sugar
- 1/2 tsp. vanilla
- 1/2 cup creamy peanut butter
- CHOCOLATE GLAZE:
- 1/2 cup semi-sweet chocolate chips
- 2 Tbs. butter
- 1 Tbs. corn syrup
Preparation
Step 1
Preheat oven to 350°. Lightly grease two baking sheets, or line with parchment paper.
For the cookies: In a large bowl, cream together the butter, sugars, and salt until light and fluffy. Add the vanilla, and then the bananas. The mixture will look curdled; that's okay. Beat in eggs, one at a time. Whisk together the flour and baking soda; add to the banana mixture, mixing until evenly combined.
Scrape the bottom and sides of the bowl, then mix for 1 minute more. Stir in chocolate chips and walnuts just until combined.
Scoop the dough by the quarter cup for large cookies, and the tablespoon for small cookies. Allow plenty of space between them.
Bake for 12-14 minutes, until the tops spring back when lightly touched with your finger, and the edges are light golden brown. Remove from the oven and cool on the baking sheet for 10 minutes before transferring the cookies to a rack to finish cooling completely before filling.
For the filling, beat cream cheese until fluffy. Add sugar, vanilla, and peanut butter and mix until combined. Spoon mixture into a pastry bag with the end cut off. Pipe filling onto the flat sides of the whoopie pies and then top with another cookie. (We just used a plain old spoon for this job, rather than a pastry bag).
For the chocolate glaze, melt all ingredients in double boiler or a glass bowl in the microwave. Mix until smooth. Do not overheat. Drizzle over whoopie pies.