Peanut Butter and Cocoa Pebbles Whoopie Pies A sandwich cookie with the perfect combination of fluffy peanut butter and crispy, crunchy Cocoa Pebbles.
Keyword: peanut butter, whoopie
Skill Level: Basic
Author: Marilyn Lesniak
2cupsof all-purpose flour
¼cupground cereal Cocoa Pebblesdivided
⅔cupunsweetened cocoa powder
Peanut Butter Filling:
½cupcreamy peanut butter
½cupCocoa Pebbleslightly crushed
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, or use ungreased whoopie pie pans.
In a medium bowl stir together flour, ground cereal and cocoa powder; set aside.
In a large mixing bowl of electric mixer, beat shortening on medium-high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, buttermilk, and vanilla until combined. Beat in the flour mixture.
Drop dough by rounded tablespoons into the wells of the whoopie pie pan or 2½ inches apart onto cookie sheet. Bake about 10 minutes or until edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool completely.
While cookies are cooling, prepare filling. In large bowl of electric mixer, beat butter, peanut butter, marshmallow fluff, and powdered sugar until combined. Refrigerate until ready to assemble cookies.
Evenly distribute the filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Roll sides of cookies in lightly crushed cocoa pebbles.
Store, covered, in the refrigerator for up to 1 week.