C H O C O LA T E-P EA N U T B U TTER W H O O P IE PIES
1
12-oz. pkg. miniature
semisweet chocolate
pieces
2
Tbsp. milk
34
cup butter, softened
'A
cupcreamy peanut butter
1V2 cups sugar
1
tsp. baking soda
1
tsp. baking powder
2
eggs
'A
cup milk
1
tsp. vanilla
14
cup unsweetened
cocoa powder
3
cups all-purpose flour
1
recipe Filling
1
. P reheat oven to 350°F. Set
aside
Vr cup
chocolate pieces to
sp rin k le on cookies. In
m icro w ave-safe b o w l com b in e
1
cup
o f th e chocolate pieces and 2 tablespoons
m ilk . M ic ro w a v e o n 50% p o w e r (m e d iu m )
1 m in u te o r u n til m e lte d ; s tir once. Set aside.
2
. In b o w l beat b u tte r and p e anut b u tte r w ith
e le c tric m ix e r u n til com bined. A d d sugar, soda,
b a k in g pow der, and
V
2
teaspoon
salt;
b e at to
com bine. A d d eggs,
V
2
cup m ilk , vanilla, and m e lte d
chocolate; b e at u n til com bined. B eat in cocoa
p o w d e r and flo u r u n til com bined . S tir in
rem aining
chocolate pieces. D ro p b y ro u n d e d teaspoons
2
inches ap art o n to ungreased cookie sheets.
S prinkle w ith reserved chocolate. Bake 9 m in u te s o r
u n til top s are set. C ool on sheets 1 m in u te . T ra n sfe r
to w ire racks; co o l com pletely. To assemble, spread
fla t sides o f h a lf th e cookies w ith F illin g ; to p w ith
re m a in in g cookies. MAKES 30 SANDWICHES.
FILLING I n b o w l b e a t 1 c u p s o fte n e d
b u tter,
1
c u p
cream y p e a n u t b u tter,
1 c u p
m arsh m allo w
crem e,
a n d 2 cup s
p o w d e re d su gar
w ith e le c tric
m ix e r u n til c o m b in e d . I f n e e d e d b e a t in
2
ta b le s p o o n s
m ilk
u n til s p re a d in g co n siste n cy.
