Best Fluffer Nutter Whoopie Pie Recipes

CHOCOLATE FLUFFERNUTTER WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a 2 cup or larger bowl or measuring cup, pour in hot water, stir in cocoa powder and baking soda with a fork until smooth; the mixture will foam up (a lot) and darken. Let the mixture stand until the foaming subsides and the mixture has cooled down. NOTE: you will be adding sour cream to this mixture after it cools, use a large enough bowl or cup.
• In a medium bowl, place all purpose flour, baking powder and salt, gently stir with whisk to mix. Set aside.
• In a large bowl of an electric mixer, beat together the butter and brown sugar on medium-high until well blended and creamy, about 2 minutes. Scrape down sides of bowl. Add the egg and vanilla and beat until light and fluffy, about 2 more minutes, scraping sides often.
• Beat in half of the flour mixture; scraping down the sides several times. Stir the sour cream into the cooled cocoa mixture. On low speed, beat the cocoa mixture and the remaining flour mixture, into the brown sugar mixture until even incorporated, Scraping down sides until you no longer see any of the white flour or creamed mixture.
• Using a medium to large scoop, drop the dough onto parchment lined baking sheets, spacing about 3 inches apart. As these are a sandwich cookie, try and make an even number of cookies so they match up.
• Bake the cookies at 350, one sheet at a time, in the middle of the oven for about 10-12 minutes, or until they spring back when lightly pressed in the center. Transfer the sheet to a wire rack and let stand until cookies firm up, 4-5 minutes. Using spatula, transfer the cookies to wire racks. Let stand until completely cool.
• After cooling, the cookies may be placed in freezer storage bags, layer using wax paper in between. Lay flat in the freezer. You may fill them straight from the freezer, sometimes frosting them is easier.

FLUFFER NUTTER WHOOPIE PIE

Steps:

• Pre-heat oven to 375*, line 2 cookie sheets with parchment paper and set aside.
• Sift together the flour,baking powder, and salt onto a sheet of waxed paper. In a large bowl cream together the butter, shortening, and both sugars until light and creamy about 3 min. Add the buttermilk and beat until combined.
• In a measuring cup combine the milk, baking soda and vinegar. Add to the batter along with the flour mixture and beat on low until well combined. Add the vanilla and beat on medium speed until completely combined.
• Using a spoon or scoop drop 1 tablespoon of batter on to the cookie sheets and repeat, spacing them 2 inches apart.
• Bake one sheet at a time for 8-10 minutes or until the edges begin to brown. remove from oven and let cool about 5 min. before transferring them to a rack.
• Meanwhile in a medium bowl beat together the peanut butter and butter on low speed until smooth and creamy. Add the confectioner's sugar and salt, beat on low to incorperate.
• Increase the speed to medium and beat until the filling is light and fluffy, about 4 minutes.
• **NOTE** yes this is salty but it doesn't need to be you can leave out the salt.