Chocolate Peanut Butter Cup Whoopie Pies

I wonder who first thought of putting chocolate and peanut butter together?  

Whoever it was?  I will love them forever, because it is one of my absolute favorite flavor combinations.  There is just something about that combo that is so satisfying.  

This recipe comes from Amy Williams on the Real Women of Philadelphia site as seen in the Dec/Jan Issue of Taste of Home.!  She needed a dessert for a last minute party and created this recipe from pantry ingredients.  What could be better than an easy chocolate cookie filled with a rich and creamy peanut butter frosting that is rolled in peanut butter cups?

I'm not gonna lie, this recipe is only for the die-hard chocolate and peanut butter lovers.  If you're not a die-hard, it might be a little much for you?  The chocolate cookie was amazing and the flavor reminded me of some cookies from a local bakery.  Now I know their secret - cream cheese!  I personally really liked these cookies, but there is no way you could eat more than one of them in a 24 hour period!!  

Chocolate Peanut Butter Cup Whoopie Pies

adapted from: Amy Williams 

(Printable Recipe)

Cookies:

1/4 c. butter, softened

4 oz. cream cheese, softened

2 eggs

1 tsp. vanilla extract

1 pkg. (18.25 oz.) chocolate cake mix

1/4 c. all-purpose flour

Filling:

3/4 c. creamy peanut butter

4 oz. cream cheese, softened

2 1/2 c. powdered sugar

3 Tbl. milk (more or less)

1 tsp. vanilla extract

12 mini peanut butter cups, chopped, for garnish

In a large bowl, combine butter and cream cheese until light and fluffy.  Beat in eggs and vanilla.  Gradually and cake mix and flour to creamed mixture and mix well.  Using a small cookie scoop, drop dough onto a cookie sheet.  Flatten slightly.  Bake at 375 degrees for 6-8 minutes or until set.  Cool for 1 minute before removing from pan to wire racks; cool completely.  For filling: beat peanut butter and cream cheese in a medium bowl until fluffy.  Add the powdered sugar, milk and vanilla; beat until smooth.  Spread on the bottoms of half of the cookies and top with the other cookies.  Roll in chopped peanut butter cups.  Store in an airtight container in the refrigerator.  Yield: 2 dozen sandwiches.  

Jenn's Notes: I tried to cut the recipe in half, but ended up adding all 4 oz. of the cream cheese to the cookies, by mistake, so I just added a little extra flour to make up for it and they turned out great.  My cookies took more like 10-12 minutes to bake.