Recipe : Peanut Butter Blossom

Written By Jen
My friend Susan made these for our cookie exchange this year and I just couldn’t get enough of them.  I think the key to this cookie is keeping the cookie small, a one inch ball.  It makes the cookie just the size of one bite, so you get all the flavor at the same time.  This is, I think, the BEST recipe for peanut butter blossoms, a classic American cookie.  Thanks for sharing Susan!

 

Peanut Butter Blossom
Ingredients:
1 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
Sugar to sprinkle
48 milk chocolate candy kisses, unwrapped

1. Heat oven to 375 degrees.  In a large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix at low speed until stiff dough forms.  Shape dough into 1-inch balls; roll in sugar.  Place 2 inches apart on ungreased cookie sheets.
2. Bake at 375 degrees for 10 to 12 minutes or until golden brown.  Immediately top each cookie with 1 candy kiss, pressing down firmly so cookie cracks around edge.  Remove from cookie sheet.

Recipe : Chocolate Peanut Butter Whoopie Pies

Jen
This is one of my creations.  It’s combining a few of the other recipes to make a new one.  This is my husband’s favorite!

Chocolate Peanut Butter
Whoopie Pies

CAKES
1 pkg. (18 1/4 oz.) chocolate cake mix
3 eggs
1/2 cup canola oil
1 tsp. vanilla extract

FILLING
1 pkg (8oz.) cream cheese, softened
1 cup creamy peanut butter
3 Tbsp. butter, softened
1 cup confectioners’ sugar
1 tsp. vanilla extract
Additional confectioners’ sugar

1.  In a large bowl, combine the cake mix, eggs, oil and vanilla; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.

2.  Drop by 2 tablespoonfuls 2 inches apart onto greased baking sheets.  Bake at 350 degrees for 15-18 minutes or until edges are set.  Cool for 2 minutes before removing to wire racks to cool completely.

3.  For filling, in a large bowl, beat cream cheese, peanut butter and butter until fluffy.  Beat in confectioners’ sugar and vanilla until smooth.  Spread filling on the bottoms of half of cookies, about 1 Tbsp. on each; top with remaining cookies.  Dust with additional confectioners’ sugar.  Store in the refrigerator.

Recipe : Go Bananas Whoopie Pies

Jen
These were my favorite whoopie pies that we tried.  If you enjoy bananas and peanut butter, I think, you will enjoy these too!  I would add a whole banana instead of a half.  Looks delicious!

Go Bananas Whoopie Pies

CAKES
1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 tsp vanilla extract
1/2 cup mashed ripe banana
1/2 cup buttermilk
2 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda

FILLING
1 pkg (8oz.) cream cheese, softened
1 cup creamy peanut butter
3 Tbsp. butter, softened
1 cup confectioners’ sugar
1 tsp. vanilla extract
Additional confectioners’ sugar

1.  In a large bowl, cream butter and sugars until light and fluffy.  Beat in egg and vanilla.  In a small bowl, combine banana and buttermilk.  Combine the flour, salt baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture.

2.  Drop by the tablespoonfuls 2 in. apart onto parchment paper-lined baking  sheets.  Bake at 350 degrees for 12-15 minutes or until set.  Cool for 2 minutes before removing from pans to wire racks to cool completely.

3.  For filling, in a large bowl, beat cream cheese, peanut butter and butter until fluffy.  Beat in confectioners’ sugar and vanilla until smooth.  Spread filling on the bottoms of half of cookies, about 1 Tbsp. on each; top with remaining cookies.  Dust with additional confectioners’ sugar.  Store in the refrigerator.

Recipe from Taste of Home February/March 2011
Prep: 40 minutes   Bake: 15 min/batch   Yield: 2 dozen

Recipe : Lemony Gingerbread Whoopie Pies

Jen
These are two flavors I would not have guessed went well together, but they do.  Interesting!  One of the Whoopin’ it up friends, told me these were her husband’s favorite.

Lemony Gingerbread 
Whoopie Pies

CAKES
3/4 cup butter, softened
3/4 packed brown sugar
1/2 cup molasses
1 egg
3 cups all-purpose flour
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar

FILLING
3/4 cup butter, softened
3/4 cup marshmallow creme
1 1/2 cups confectioners’ sugar
3/4 tsp. lemon extract

1. In a large bowl, cream butter and brown sugar until light and fluffy.  Beat in molasses and egg.  Combine the flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well.  Cover and refrigerate for at least 3 hours.

2.  Shape into 1 inch balls; roll in sugar.  Place 3 inches apart on ungreased baking sheets.  Flatten to 1/2 inch thickness with a glass dipped in sugar.  Bake at 350 degrees for 8-10 minutes or until set.  Cool for 2 minutes before removing from pans to wire racks to cool completely.

3. For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy.  Gradually beat in confectioners’ sugar and extract.

4.  Spread filling on bottoms of half of the cookies, about 1 Tbsp. on each; top with remaining cookies.

From Taste of Home February/March 2011
Prep: 25 minutes   Bake: 10 minutes   Yield: about 2 dozen

Recipe : Chocolate Dream Whoopie Pies

Jen
Everyone loved these!  The cakes are easy and the filling is a little tricky, but worth it!  If you ever need a filling for a cake, use this filling.  It tastes like it should be in a wedding cake.  Amazing!



Chocolate Dream
Whoopie Pies

CAKES
1 pkg. (18 1/4 oz.) chocolate cake mix
3 eggs
1/2 cup canola oil
1 tsp. vanilla extract

FILLING
2/3 cup sugar
2 Tbsp. all-purpose flour
1/8 tsp. salt
1 cup 2% milk
1/2 cup milk chocolate chips
2/3 cup shortening
1/3 cup butter, softened
3/4 tsp. vanilla extract

1.  In a large bowl, combine the cake mix, eggs, oil and vanilla; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.

2.  Drop by 2 tablespoonfuls 2 inches apart onto greased baking sheets.  Bake at 350 degrees for 15-18 minutes or until edges are set.  Cool for 2 minutes before removing to wire racks to cool completely.

3.  For filling, in a small saucepan, combine the sugar, flour and salt.  Gradually add milk.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Stir in chocolate chips until melted.  Cool completely.

4.  In a large bowl, beat the shortening and butter until fluffy.  Beat in chocolate mixture and vanilla.

5.  Spread chocolate filling on the bottoms of half of the cookies, about 2 Tbsp. on each; top with remaining cookies.  Store in the refrigerator.

From Taste of Home February/March 2011
Prep: 40 minutes   Bake: 15 minutes   Yield: about 1 dozen

Related Posts Plugin for WordPress, Blogger...