#2915 - Chocolate Peanut Butter Whooppee Pies

(by Shirley McNevich)

2 eggs
1 cup milk
1 cup warm water
2 tsp. vanilla
2 tsp. baking soda
1/4 tsp. salt
1 cup Hershey's cocoa
4 cups flour
Filling: 2 TBSP softened butter; 1/2 cup Jif creamy peanut butter; 3 1/2 cups Domino's powdered sugar; 1/4 to 1/2 cup milk

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla, baking soda, salt and cocoa--beat. Add milk and warm water--beat. Slowly add flour--beat until smooth (2-3 minutes). Drop teaspoonsfuls of batter on to greased cookie sheets about an inch apart. Bake at 375 degrees for 10-12 minutes. Let them cool completely before filling. Filling: in a mixer add peanut butter and butter--beat. Slowly add powdered sugar--beat. Slowly add enough milk and beat until creamy (don't add too much milk). Filling should be light and fluffy. When cookies are cool, spread filling on one cookie (bottom side) and then top with another cookie (bottom side facing the filling).