Peanut Butter-Filled Whoopie Pies

OPEN KITCHEN with NATHAN SCOTT

Peanut Butter-Filled Whoopie Pies

Since the filling for these whoopie pies contains cream cheese, any uneaten pies should be refrigerated.

Ingredients

            Makes 6 whoopie pies

	½	cup vegetable shortening, room temperature
	1	cup granulated sugar
	1	tablespoon instant coffee granules
		Kosher salt
	1	large egg, plus 2 egg yolks
	½	cup sour cream
	3	tablespoons pure vanilla extract
	1¼	cups all-purpose flour
	¾	cup cocoa powder
	1	teaspoon baking soda
	1	bar (8 ounces) cream cheese, softened
	½	cup smooth peanut butter
	1	cup confectioners’ sugar

Directions

1.    Preheat the oven to 350ºF.  Line 2 baking sheets with parchment paper and set aside.  In the bowl of an electric mixer, fitted with the paddle attachment, cream together the vegetable shortening, granulated sugar, coffee granules, and ½ teaspoon kosher salt until light and fluffy, 3 to 5 minutes.  Incorporate the egg and egg yolks, one at a time.  Then, mix in the sour cream and 2 tablespoons of vanilla extract until well combined.

2.    Sift together the flour, cocoa, and baking soda.  With the mixer running on low, gradually incorporate the dry ingredients into the batter, mixing until just combined.  Using a ¼-cup measuring spoon or ice cream scoop, shape the dough into 12 balls.  Arrange 6 of the balls on each of the 2 baking sheets, spacing them 4 inches apart and flattening the balls slightly.

3.    Bake in the preheated oven until cooked through (the baked cookies should spring back when poked), 12 to 14 minutes.  Remove from the oven and cool completely.

4.    In the bowl of an electric mixer, fitted with the paddle attachment, mix together the cream cheese, peanut butter, confectioners’ sugar, and 1 tablespoon of vanilla extract.  Then, sandwich some of the peanut butter filling between the cookies to create 6 whoopie pies.