Sunday, September 9, 2012

Peanut Butter Whoopie Pies

By Laura Hromsco


1 (19.5 ounce) box Pillsbury Family size Chocolate Fudge Brownie Mix

1/3 cup Crisco Pure Vegetable Oil
2 large eggs
1 1/4 cups Pillsbury Creamy Supreme Vanilla Frosting
1 1/2 cups JIF Extra Crunchy Peanut Butter
1/4 cup milk


1. Heat over to 350 degrees F. Line cookie sheets with parchment paper.

2. Combine brownie mis, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfulls onto prepared cookie sheet about 2 inches apart.

3. Bake 8 to 10 minutes or until edges are set. Cook 2 minutes on cookie sheet. Remove to wire rack to cool completely.

4. Beat frosting and peanut butter in medium bowl with electric mixer on medium speed until light and fluffy. Add milk, beating until smooth. Please half or pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.

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