Peanut Butter Whoopie Pies

You'll definitely need a big glass of milk when eating these whoopie pies! The deep chocolate cookies are very dense which pairs perfectly with the creamy peanut butter filling!

Peanut Butter Whoopie Pies

Source: Martha Stewart's Cookies

For the cookies:

3 1/2 cups all-purpose flour

1 1/2 cups unsweetened cocoa powder

1 Tbsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 sticks (1 cup) unsalted butter, room temp.

2 cups sugar

2 large eggs

2 cups buttermilk, room temp.

2 tsp. vanilla

for the filling:

1 1/3 cups natural, creamy peanut butter

1 cup (2 sticks) unsalted butter, room temp.

1 1/2 cups confectioners' sugar

Preheat oven to 400 degrees. Make cookies: Line two rimmed baking sheets with nonstick baking mats. Sift together flour, cocoa powder, baking soda, baking powder, and salt. With an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. On low speed, slowly add dry ingredients; mix until combined.

Drop 1 1/2 Tbsp. of batter onto prepared baking sheets, spacing 2 inches apart. Bake until set, about 8 minutes, rotating halfway through. (When the top of a cookie is gently touched, it should feel soft but not wet). Cool completely on a wire rack.

Make filling: With an electric mixer, beat peanut butter and butter on high speed until smooth. Reduce speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.

Assemble cookies: Spread 1 heaping Tbsp. filling on the flat side of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.

Pumpkin Cookies with Brown Butter Icing

Fall is the season for pumpkins! These cookies will be a hit at your fall get together. Try some with a warm glass of cider. Sure to please! The brown butter icing on these soft cookies add a rich caramel flavor.

Pumpkin Cookies with Brown Butter Icing

Source: Martha Stewart's Cookies

for the cookies:

2 3/4 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 1/4 tsp. coarse salt

1 1/2 tsp. ground cinnamon

1 1/4 tsp. ground ginger

3/4 tsp. nutmeg

3/4 cup (1 1/2 sticks) unsalted butter, room temp.

2 1/4 cups packed light brown sugar

2 large eggs

1 1/2 cups canned solid-pack pumpkin (14 oz.)

3/4 cup evaporated milk

1 tsp. vanilla

Preheat oven to 375 degrees. For cookies whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in bowl. Put butter and brown sugar in the bowl of an electric mixer. Beat on medium speed until page and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.

Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch rounds onto parchment paper-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.

For the icing:

4 cups confectioners' sugar, sifted

10 Tbsp. (1 1/4 sticks) unsalted butter

1/4 cup plus 1 Tbsp. evaporated milk, plus more if needed

2 tsp. vanilla extract

Make Icing: Put confectioners' sugar in a bowl. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth.

Spread about 1 tsp. icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature for up to 3 days.