The Ultimate Peanut Butter Whoopie Pie
Based on a recipe from my treasury of home baking cookbook. I collect whoopie pie recipes now that i live in maine and love to bake. Using non-fat milk as the only substitute i made, these calculate to 9 pointsplus (weight watchers) per pie; for those of us who are tracking points, i’d suggest eating only a third or a half of a cookie; it’s better than none at all! prep and cook times do not include cooling times. Enjoy!!
Steps
Heat oven to 425f prepare baking sheet by greasing with shortening.
Prepare countertops for cooling pies by lining with sheets of foil.
Pies:.
In small microwavable bowl , mix together 1 cup milk and vinegar.
Microwave at high to warm slightly.
Mixture will appear separated and curdled.
In large bowl combine granulated and brown sugars , and crunchy peanut butter.
Beat at medium speed with electric mixer until crumbly.
Add cup shortening to 2-cup glass measure.
Pour boiling water over and stir to melt shortening.
Add to peanut butter mixture along with milk mixture and vanilla.
Beat at low speed.
Mixture will appear very fluid and a tad separated.
Combine 4 cups flour , cocoa , baking soda , baking powder and salt.
Stir well.
Add all at once to peanut butter mixture.
Beat at low speed until mixture is blended and resembles thick cake batter.
Allow to stand 20 minutes.
Drop by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheet.
Bake in upper .
Ingredients
butter flavor shortening, nonfat milk, white vinegar, granulated sugar, brown sugar, crunchy peanut butter, water, vanilla, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt', confectioners' sugar"]"