Sasha's Kitchen: Chocolate Chip Cookie Peanut Butter Whoopie Pies

For my next experiment making whoopie pies from my new cookbook, Whoopie Pies by Sarah Billingsley and Amy Treadwell,  I decided to try making a chocolate chip cookie-cake type whoopie pie and prepared a peanut butter filling to go with it. The recipe makes so many of these little whoopies that it's important to have some friends to share them with - my whoopies have been quite well received at my husband's office. I plan on making another batch of whoopie pies later this week (red velvet with marshmallow filling) when we host dinner at our house for Rosh Hashanah.

Chocolate Chip Whoopie Pies
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
4 T unsalted butter
4 T vegetable shortening
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup buttermilk
2 T milk
1 tsp white vinegar
1 tsp baking soda
1/2 tsp vanilla
1 cup mini chocolate chips

Preheat the oven to 375. Line several baking sheets with parchment paper. Combine the flour, baking powder and salt in a bowl and set aside. In your mixer, beat the butter, shortening and both sugars until the mixture is light and creamy, for three minutes. Add the eggs and buttermilk and beat until combined. In a measuring cup, combine the milk, baking soda and vinegar.  Add to the mixture, along with the dry ingredients and beat on low until combined. Stir in the chocolate chips with a spoon (not with the mixer, or they will go to the bottom).

Drop 1 T of batter onto the parchment paper lined baking sheets, spaced at least two inches apart. Bake each sheet, one at a time, for 10 minutes. This made 30 whoopies for me, which translates to 15 whoopie pies when they are combined with the filling.

Peanut Butter Buttercream
3/4 cup peanut butter
6 T butter
3/4 cup confectioner's sugar
1/2 tsp salt

To make the buttercream, beat together the ingredients for the frosting in the mixer. Spread between two of the whoopie cookie-cakes.