Classic Choc Whoopie Pies with Peanut butter filling

I am so glad these are currently sealed tight in a plastic container ready to be delivered to some Middle School teachers for teacher appreciation week, otherwise I would have eaten every one of them. Chocolate.Peanut Butter, enough said.

Recipe from the book, Whoopie Pies

1 2/3 cup all purpose flour
2/3 cup unsweetened cocoa
1 1/2 tsp baking soda
1/2 tsp salt
4 Tbsp unsalted butter, room temperature
4 Tbsp vegetable shortening
1 cup packed dark brown sugar
1 egg
1 tsp vanilla
1 cup milk

Preheat oven to 375 degrees. Line cookie sheets with parchment paper. In a bowl sift together flour, baking soda, cocoa and salt.

I the bowl of a mixer beat the butter, shortening and sugar until light and fluffy, about 3 minutes. Add egg and vanilla and beat for 2 more minutes. Add half the flour mixture and half the milk beat on low until incorporated, add remaining flour and milk and mix until combined. Using a Tablespoon, drop batter 2 inches apart onto baking sheet and bake for about 10 minutes or until cake springs back when touched. Remove from oven and let cool on cookie sheet for 5 minutes before transferring them to a cooling rack.

Salty Peanut Butter Filling
3/4 cup creamy or crunchy peanut butter
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar (sifted)
1/2 tsp salt

Beat all above ingredients in a bowl with a mixer until smooth. Spread filing on flat side of cake an top with a second cake and press gently.

(peanut butter chips are optional) I had them so I added them to the outside.