Lebanon PA, 8.24.2020: PA Dutch Whoopie Pies in Jo Ellen's Kitchen—makes 14-18 “pies”
Ingredients for Whoopie Pie cookies
• 4 tablespoons soft butter or margarine
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1/4 cup vegetable oil
• 1 3/4 cups flour
• 3/4 cup dark cocoa powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon vanilla
• 1 cup milk
Peanut Butter Buttercream Ingredients (Double recipe for peanut butter lovers)
• ¾ cup 10x sugar
• Dash of salt
• ½ teaspoon vanilla
• 1 stick butter
• 2/3 cup smooth peanut butter
Beat on high speed until fluffy.
Directions
1. Heat oven to 375 degrees. Spray Pam on two baking sheets, or line with parchment paper.
2. Place flour, cocoa, baking soda, and salt into a bowl, and set aside.
3. Mix butter, shortening, egg and sugars in a mixing bowl. Beat on high speed until smooth, maybe 3 minutes.
4. Add the flour mix, milk and vanilla. Beat together.
5. Using a melon ball took, drop slightly rounded tablespoons of batter onto the two baking sheets. Bake the cookies for 10 minutes switching the positions of the baking pans, and rotating the pans front to back one time. When the cookies spring to the touch, and the shine is gone, the cookies are done.
6. Remove from the cookies from the oven. Let them cool while you mix the peanut buttercream.
7. Spread 1-2 tablespoons of peanut buttercream on the flat sides of half the cookies. Then, top each cookie with a remaining cookie, flat sides together, and gently press. Enjoy!

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