CHOCOLATE-PEANUT BUTTER WHOOPIE PIES
This recipe is a great excuse to give that convection setting a try if your oven has one. On convection, an internal fan continually circulates the hot air. Since the air all around the food is a consistent temperature, multiple trays of food will cook evenly. Rotating the sheets becomes unnecessary and all the food bakes up faster and more uniformly. A conventional oven will still work well for this recipe - just bake one sheet at a time.
Provided by Samantha Seneviratne
Categories dessert
Time 1h55m
Yield 12 pies
Number Of Ingredients 12
Steps:
- For the cakes: Preheat the oven to 350 degrees F, or 325 degrees F on the convection setting. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and beat to combine. Beat in the flour mixture in three additions, alternating with additions of the buttermilk, starting and ending with flour mixture.
- Scoop the batter by 1/4-cupfuls onto three parchment-lined rimmed baking sheets, at least 3 inches apart. With the back of a cookie scoop or a spoon, shape the scoops of batter into neat circles. Bake until the cakes spring back when gently pressed in the center, 15 to 18 minutes. Slip the parchment with the cakes still on it onto cooling racks. Let the cakes cool completely on the parchment.
- For the filling: In a medium bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low until smooth. Chill the filling for 15 minutes.
- Carefully lift the cakes off of the parchment. Spread about 3 tablespoons of filling on a flat side of half of the cakes. Top with the remaining cakes, flat-side down.
SOUTHERN MOON PIES
Now you can make this Southern favorite at home. Full of chocolate and marshmallow goodness! Vanilla extract may be substituted with coconut or mint extract.
Provided by Jody Crout
Categories Desserts Cookies Sandwich Cookie Recipes
Time 38m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
- To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
- Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
- Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
- To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 26.7 g, Cholesterol 31.1 mg, Fat 9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 209.9 mg, Sugar 16.4 g
PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING
Steps:
- For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
- For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
- For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
- For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
- In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
- To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.
CHOCOLATE PEANUT BUTTER MOON PIES
For years, I've wished such a thing existed, so I am WAY excited to find this recipe! Found on the Food & Wine website. Two hours of standing time not included in preparation time.
Provided by Pinay0618
Categories Dessert
Time 1h45m
Yield 30 pies
Number Of Ingredients 15
Steps:
- In a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the brown sugar and beat at medium-high speed until fluffy, 3 minutes. Beat in 1 teaspoon of the vanilla and the 1 whole egg. Add the 2 1/4 cups of flour and 1/2 teaspoon of salt and beat until a soft dough forms. Divide the dough into 2 mounds and transfer to 2 sheets of plastic wrap. Pat each mound of dough into a 1/3-inch-thick square, wrap and refrigerate until firm, 20 minutes.
- Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with 1 square at a time, on a floured work surface, roll the dough out to a 13-inch square, 1/8 inch thick. Using a 2 1/2-inch biscuit cutter, stamp out rounds and arrange them 1/2 inch apart on the baking sheets; repeat with the second square of dough. Gather the scraps and refrigerate until firm. Reroll and cut out more rounds, using the scraps only once. Refrigerate the cookies just until firm, about 10 minutes.
- Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned, shifting the pans halfway through baking. Let cool slightly, then carefully invert the cookies onto racks and let cool completely.
- Spread the melted chocolate on half of the cookies and the peanut butter on the other half. Allow the chocolate to set.
- In a small saucepan, boil the corn syrup over high heat without stirring until it registers 230° to 235° (thread ball) on a candy thermometer. Meanwhile, in a clean standing mixer fitted with the whisk, beat the 2 egg whites with the cream of tartar and a pinch of salt until firm peaks form. Slowly drizzle in the hot corn syrup and beat at high speed until glossy, about 2 minutes. At medium-low speed, beat in the remaining 2 teaspoons of vanilla and the 1 cup of confectioners' sugar.
- Transfer the marshmallow to a pastry bag with a plain 1/2-inch tip or a large zippered plastic bag with the corner snipped off. Pipe 1 1/2-tablespoon mounds of the marshmallow onto the chocolate-covered cookies. Top with the peanut butter-covered cookies and press lightly to spread the marshmallow to the edges. Let the moon pies stand in an airtight container for 2 hours (they will soften slightly) before dusting with confectioners' sugar, cocoa and cinnamon and serving.
MIDNIGHT MOON PIES
I love chocolate and this recipes satisfies my craving for chocolate. A rich, buttery filling is sandwiched between moist chocolate cookies. -Roz Keimig, Guymon, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a microwave, melt chocolate chips and butter; stir until smooth. Cool., In a large bowl, combine the flour, sugars, cocoa, baking soda and salt. Combine the egg, buttermilk, extracts and cooled chocolate mixture; add to dry ingredients and beat just until moistened (batter will be very thick)., Drop by tablespoonfuls or with small scoop 2 in. apart onto parchment paper-lined baking sheets. , Bake at 350° for 8-10 minutes or until edges are set. Cool for 2 minutes before removing from pans to wire racks to cool completely., For filling, melt chocolate chips and butter; stir until smooth. Cool. In a small bowl, beat the cream cheese, marshmallow creme and almond extract until smooth. Beat in cooled chocolate mixture. Spread 1 heaping teaspoon of filling on the bottoms of half of the cookies; top with remaining cookies., Roll sides of cookies in miniature chocolate chips. Store in the refrigerator.
Nutrition Facts : Calories 279 calories, Fat 14g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 122mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
MOON PIES
Cream filled chocolate sandwiches!
Provided by RSLEE2000
Categories Desserts Cookies Whoopie Pie Recipes
Time 32m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a small bowl, stir together the cocoa and boiling water. Let cool for 5 minutes.
- In a medium bowl, cream together 1/2 cup shortening and white sugar. Beat in the eggs one at a time then stir in the vanilla extract and cocoa mixture. Combine 2 2/3 cups flour with baking powder, baking soda and salt; stir into the sugar mixture alternately with the buttermilk. Drop by rounded tablespoons 2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until firm. To make the filling: In a small saucepan, stir together remaining flour and pinch of salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly until thick, about 5 to 7 minutes. Remove from heat, cover and refrigerate. In a medium bowl, cream together 3/4 cup of shortening and confectioners' sugar until light and fluffy. Gradually add the vanilla and the milk mixture and beat until fluffy. Sandwich filling between cookies.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 43.9 g, Cholesterol 22 mg, Fat 15.6 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 143.7 mg, Sugar 27.6 g
SIMPLE MOON PIES RECIPE (AKA WHOOPIE PIES)
These Simple moon pies are easy to make and full of flavor. They are the perfect dessert for any occasion, and come together in a matter of minutes.
Provided by Kendra Murdock
Categories Dessert
Time 26m
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Cover baking sheet with parchment paper.
- Mix cake mix, oil, water, eggs, vanilla, and pudding mix until smooth - about 2 minutes.
- Spoon rounded scoops of dough onto parchment paper about 2 inches apart. Cook for 10-11 minutes. You should get about 36 cookies which will yield about 18 whoopie or moon pies.
- Let set on baking sheet for about 1-2 minutes before removing from cookie sheet. Let cool completely.
Nutrition Facts : Calories 277 kcal, Carbohydrate 48 g, Protein 2 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 41 mg, Sodium 273 mg, Fiber 1 g, Sugar 36 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER WHOOPIE PIES
Make and share this Chocolate Peanut Butter Whoopie Pies recipe from Food.com.
Provided by Abbs lt3
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350ºF. Coat two baking sheets with cooking spray or line with parchment paper and set aside.
- In a large mixing bowl, use an electric mixer on medium spped to mix butter and sugar until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Mix in vanilla extract.
- In a separate bowl, stir together flour, cocoa powder, baking soda, and salt. Add half the flour mixture to mixing bowl and mix on medium speed until combined. Add half the buttermilk and mix again on medium until smooth. Repeat with remaining flour and buttermilk, and mix until smooth. Batter will be thick and slightly springy.
- Drop 2-tbsp portions of batter onto prepared baking sheets, leaving 2 inches between each portion to allow for spreading. Bake for 11-13 minutes, until puffed and set but still soft when touched lightly with finertips. Let cakes cool for 3 minutes on baking sheets before transferring them to wire racks to finish cooling, about 15-20 minutes. Repeat with remaining batter.
- Prepare filling while cakes are baking and cooling. In a large mixing bowl, use an electric mixer on medium speed to mix cream cheese, peanut butter, butter, vanilla, and salt until creamy. Add half the confectioner's sugar; mix on low at first to combine, then on high until smooth. Add remaining confectioner's sugar and milk and blend on low, then on medium until light and fluffy, about 3-4 minutes.
- Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly among cakes. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store at room temp for up to two days or in the freezer for up to two months.
Nutrition Facts : Calories 374.3, Fat 15.6, SaturatedFat 8.2, Cholesterol 52.8, Sodium 268.2, Carbohydrate 55.3, Fiber 1.9, Sugar 38.1, Protein 6.1
THANKS FOR TAKING ME TO THE MOON PEANUT BUTTER MOON PIE
Turn a peanut butter sandwich into dessert, add some marshmallow whipped cream and NoobPies, and you'll have a kid-friendly treat with a little grown-up flavor. - Jenna Hunterson, waitressthemusical.com
Provided by Taste of Home
Categories Desserts
Yield One 9½-inch pie.
Number Of Ingredients 15
Steps:
- For the pie shell: Preheat the oven to 350°F. Toss together the crumbs and butter in a medium bowl to moisten. Press the mixture onto the bottom and up the sides of a 9½-inch deep-dish pie pan. Refrigerate for at least 15 minutes to firm up the butter. Bake in the center of the oven for about 10 minutes, or until just set and fragrant. Place on a wire rack to cool to room temperature., For the filling: In a medium bowl using a handheld mixer, beat the cream cheese, peanut butter, and confectioners' sugar on medium speed until well-blended and smooth., In another medium bowl, beat the cream and vanilla on high speed until it holds firm peaks. Beat the whipped cream into the cream cheese mixture on low speed. Pour the filling into the crust and smooth the top. Refrigerate for at least 3 hours, or until set., For the topping: In a large bowl using the handheld mixer, beat the cream and confectioners' sugar on high speed until it holds soft peaks. Add the marshmallow cream and beat to firm peaks. Scoop the topping into a pastry bag fitted with a fluted tip and pipe it decoratively over the filling., Nestle the halved MoonPies into the whipped cream and sprinkle with the grated chocolate.
Nutrition Facts :
CHOCOLATE-OATMEAL MOON PIES
If you want to rein in this over-the-top recipe a bit, feel free to serve the cookies on their own.
Provided by Stephen Stryjewski
Categories Cookies Chocolate Dessert Valentine's Day Kid-Friendly Low Sodium Cherry Pecan Oat Birthday Family Reunion Potluck Oatmeal Marshmallow Bon Appétit Kidney Friendly Peanut Free Soy Free Small Plates
Yield Makes about 18 servings
Number Of Ingredients 18
Steps:
- For cookies:
- Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 3 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Combine oats, cherries, pecans, and chocolate in a large bowl.
- Using an electric mixer, beat butter and sugar in another large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes. Add egg and vanilla and beat to blend. Scrape down sides of bowl. With machine running at low speed, gradually add flour mixture; beat just to blend. Stir in oat mixture with a wooden spoon just to blend.
- Using a 1-ounce ice cream scoop or scooping out 2 level tablespoonfuls of dough, measure dough into 36 portions. Divide among baking sheets. Using your hands, gently press down on each dough ball until 1/2" thick.
- Bake cookies for 12 minutes. Rotate sheets front to back and top to bottom; continue baking until cookies are golden brown and edges have begun to set but centers are still soft (cookies will appear underdone and shiny in centers), 7-8 minutes longer. Do not overbake. Let cookies cool on baking sheets. DO AHEAD: Cookies can be made 2 days ahead. Store airtight at room temperature.
- Spread 1 tablespoon marshmallow creme on bottom of 18 cookies. Sandwich with remaining cookies.
- For chocolate dipping sauce:
- Place chocolate and honey in a medium bowl. Bring cream just to a boil in a small saucepan. Pour over chocolate and honey; let stand for 1 minute; stir until melted and smooth. Drizzle over cookies or serve alongside sandwich cookies for dipping.
More about "chocolate peanut butter moon pies recipes"
CHOCOLATE PEANUT BUTTER MOON PIES RECIPE - DELISH.COM
From delish.com
Cuisine AmericanEstimated Reading Time 3 minsServings 1Total Time 4 hrs
CHOCOLATE-OATMEAL MOON PIES - TASTE AND TELL
From tasteandtellblog.com
RECIPES - PEANUT BUTTER MOON PIE - HALLMARK CHANNEL
From hallmarkchannel.com
PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM …
From cookingchanneltv.com
CHOCOLATE-PEANUT BUTTER MOON PIES - AOL.COM
WELCOME TO MOONPIE ONLINE | MOONPIE
From moonpie.com
THE OUT-OF-THIS-WORLD, 100-YEAR-LONG HISTORY OF THE MOONPIE
From foodandwine.com
CHOCOLATE PEANUT BUTTER MOON PIES RECIPE - FOOD NEWS
From foodnewsnews.com
SUNDAY NIGHT® CHOCOLATE PEANUT BUTTER PIE
From sundaynightfoods.com
CHOCOLATE-OATMEAL MOON PIES - THE LITTLE EPICUREAN
From thelittleepicurean.com
CHOCOLATE-PEANUT BUTTER MOON PIES
From pinterest.com
CHOCOLATE-PEANUT BUTTER MOON PIES RECIPE | RECIPE | PEANUT …
From pinterest.jp
9 MOUTH-WATERING DESSERTS MADE FROM MOONPIES - IT'S A SOUTHERN …
From southernthing.com
CHOCOLATE–PEANUT BUTTER MOON PIES – LUANE'S COOKIES
From luanekohnke.com
CHOCOLATE-PEANUT BUTTER MOON PIES - UNE GAMINE DANS LA CUISINE …
From sites.google.com
SOUTHERN MOON PIES RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
CHOCOLATE PEANUT BUTTER MOON PIES | PEANUT BUTTER RECIPES, MOON …
From pinterest.co.uk
PEANUT BUTTER AND MOON PIE - BIGOVEN.COM
From bigoven.com
PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, …
From fooddiez.com
BEST CHOCOLATE MOON PIES RECIPE - HOW TO MAKE CHOCOLATE MOON …
From delish.com
RECIPE OF THE DAY: CHOCOLATE-PEANUT BUTTER MOON PIES
From huffpost.com
UNE GAMINE DANS LA CUISINE: CHOCOLATE-PEANUT BUTTER MOON PIES
From unegaminedanslacuisine.com
FOOD FETISH: CHOCOLATE PEANUTBUTTER MOON PIES
From angiesfoodfetish.blogspot.com
BLUEGRASS WINE AND FOOD: CHOCOLATE AND PEANUT BUTTER MOON PIES
From bgwineandfood.blogspot.com
31 MOON PIES IDEAS | MOON PIES, DESSERTS, YUMMY FOOD - PINTEREST
From pinterest.ca
PEANUT BUTTER COOKIE MOON PIES RECIPE - FOOD & WINE
From foodandwine.com
CHOCOLATE PEANUT BUTTER MOON PIES RECIPE - FOOD.COM
From pinterest.com
CHOCOLATE MOON PIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEANUT BUTTER CHOCOLATE MOON PIES ON BAKESPACE.COM
From bakespace.com
CHOCOLATE PEANUT BUTTER MOON PIES RECIPE - WEBETUTORIAL
From webetutorial.com
HOMEMADE MOON PIE RECIPE - TIDYMOM®
From tidymom.net
CHOCOLATE PEANUT BUTTER MOON PIE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE-PEANUT BUTTER MOON PIES - ANTIPASTI RECIPES
From fooddiez.com
CHOCOLATE PEANUT BUTTER WHOOPIE PIES - FOOD NETWORK CANADA
From foodnetwork.ca
HEALTHY COOKIE BUTTER MOON PIES - PEANUT BUTTER PLUS …
From peanutbutterpluschocolate.com
MOON PIE - WIKIPEDIA
From en.wikipedia.org
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #desserts #american #southern-united-states #cookies-and-brownies #chocolate #dietary #low-sodium #low-in-something #4-hours-or-less
You'll also love