Ingredients:
3/4 cup unsalted butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup unsweeted cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon kosher salt

For the filling:
1/4 cup unsalted butter
1/2 cup confectioners' sugar
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract

In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the sugar and beat until lightened. Add the egges and vanilla and beat until well blended.

Sift the flour, cocoa, baking powder, baking soda, and salt together onto a sheet of parchment paper. Add to the butter mixture and beat on low speed just until blended. Cover and refrigerate the dough until firm, about two hours.

Preheat the over to 350F. Lightly butter 2 baking sheets. With dampened hands, shape the dough into 3/4 inch balls and place them about 2 inches apart on the prepared sheets. Using a spatula, press down on each ball to flatten slightly. Bake until the cookies are firm to touch, 10-12 minutes. Transfer to wire racks and cool completely.

Meanwhile, make the peanut butter filling: In a large bowl, beat the butter, confectioners' sugar, peanut butter, and vanilla until blended smooth. Cover and refrigerate until the cookies are cool.

Spread the flat side of the half of the cookies with 1 1/2 teaspoons of the peanut butter filling. Top with a second cookie, flat side down, pressing lightly to make a cookie sandwich.

Makes 2-3 dozen whoopies pies. Enjoy!

Source: Dessert of the Day by Kim Laidlaw