Reeses Peanut Butter Chocolate Whoopie Pies Recipes

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone nonstick baking mats.
• In large bowl, beat contents of chocolate cupcake packet, the water, oil and eggs with electric mixer on medium speed until well combined. Spoon batter in disposable plastic piping bag provided in box. Cut off tip of bag with scissors to make 1 1/2- to 2-inch opening. Pipe mixture into 2-inch rounds on cookie sheets.
• Bake 8 to 9 minutes or until cakes are fragrant and puffed with rounded tops. Remove cakes from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat contents of peanut butter filling packet, the cream cheese and butter on medium-high speed until thoroughly combined.
• Spoon about 2 tablespoons filling onto 1 cooled cake; top with another same-size cake. Roll edges in chocolate sprinkles. Store in refrigerator.

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.

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Pulse the cookies and sugar in a food processor to fine crumbs. Add the butter and pulse until the mixture holds together when squeezed. Firmly press the crumb mixture into the bottom and 1 inch up the side of a 9-inch springform pan. Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Cover the crust with the peanut butter cups. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
• For the filling: Beat the cream cheese and sugar with an electric mixer on medium speed in a large bowl for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will puff up and crack.)
• Put the chocolate chips and peanut butter in 2 separate large microwave-safe bowls. Microwave each in 30 second intervals, stirring between each, until the chips and peanut butter are smooth and pourable, about 2 minutes.
• Ladle 2 cups of the cheesecake batter into the bowl with the chocolate and fold until combined. Fold the remaining cheesecake batter into the bowl with the peanut butter until combined.
• Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter onto the crust. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan once more, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges with the knife. Drizzle the hot fudge sauce around the edge of the cake, letting it drip slightly over the sides. Make a decorative ring around the edge of the cheesecake with the miniature peanut butter cups, overlapping them slightly. Make another ring on the inside of the peanut butter cups with the Reese's Pieces. Slice and serve cold with whipped cream and more hot fudge sauce.

Steps:

• 1. Preheat oven to 350 degrees F. Set aside 1/4 cup chocolate pieces to sprinkle on cookies. In microwave-safe bowl combine 1 cup of the chocolate pieces and 2 tablespoons milk. Microwave on 50 percent power (medium) 1 minute or until melted; stir once. Set aside.
• 2. In bowl beat butter and peanut butter with electric mixer until combine. Add sugar, soda, baking powder, and 1/2 teaspoon salt; beat to combine. Add eggs, 1/2 cup milk, vanilla, and melted chocolate; beat until combined. Beat in cocoa powder and flour until combined. Stir in remaining chocolate pieces. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with reserved chocolate. Bake 9 minutes or until tops are set. Cool on sheets 1 minute. Transfer to wire racks; cool completely. To assemble, spread flat sides of half the cookies with Filling; top with remaining cookies.
• 3. Filling: In bowl beat 1 cup softened butter, 1 cup creamy peanut butter, 1 cup marshmallow creme, and 2 cups powdered sugar with electric mixer until combined. If needed, beat in 2 tablespoons milk until spreading consistency. Makes 30 servings.