Mocha Chocolate Brownie Whoopie Pies with Marshmallow Cream & Chunky Peanut Butter

Yield: 6 Whoopie Pies

Prep Time: 45 minutes

Total Time: 1 hour and 15 minutes

Ingredients:

Mocha Chocolate Brownie Whoopie Cookies

½ c. unsalted brown butter

1 tsp. Instant Coffee Granules

8 oz. Semisweet Chocolate Chips

1 c. All-Purpose Flour

¼ c. (Unsweetened) Cocoa Powder

1 Tsp. Baking Powder

⅔ c. Dark Brown Sugar

½ c. Granulated Sugar

2 Eggs (room temp.)

Marshmallow Fluff 

3 Egg Whites

¼ tsp. Cream of Tartar

⅔ c. PLUS 2 Tbsp. Granulated Sugar

⅓ c. Water

¾ c. Golden Syrup

1 tsp. Vanilla Paste

Chunky Peanut Butter 

2 c. Shelled Raw Peanut Butter

1 tsp. Peanut Oil (optional)

Directions:

Mocha Chocolate Brownie Whoopie Cookies

1. Preheat the oven to 350F, and line a baking sheet with parchment paper.
2. Place the unsalted butter into a medium saucepan, and bring to a boil. Once the butter has come to a boil, stir constantly until the butter turns a deep amber brown. Pour browned butter into a heat proof container, and carefully whisk in the instant coffee granules. Add, to the hot browned butter, the semisweet chocolate and whisk together until a ganache has formed. 
3. In a separate large bowl, whisk together the all-purpose flour, cocoa powder, & baking soda until all ingredients are fully incorporated. 
4. In a stand mixer, fitted with the whisk attachment, whisk together the dark brown sugar, granulated sugar and the eggs. Whisk for 5 minutes. 
5. Pour the egg and sugar mixture into the center of the dry ingredients and fold until just incorporated. Then, fold in the warm browned butter chocolate ganache until just incorporated. 
6. Using a small ice cream scoop, scoop out two scoops of batter and form a small cookie shaped disk. Place the cookie dough disks about 2 inches apart. This recipe will yield about 13 cookies, which is perfect for making 6 whoopie pies and having one left over to snack on! Bake for 8 - 10 minutes.
7. Place the cookies onto a wire wrack and allow the cookies to cool completely before making the whoopie pies. 

Marshmallow Fluff

1. Using a stand mixer, with the whisk attachment, whisk together the egg whites and the cream of tartar at medium high speed. Once the egg whites have begun to foam, gradually add 2 Tbsp. of granulated sugar. Stop whisking when soft peaks have formed. 
2. In a medium pot, combine the water, ⅔ c. granulated sugar & golden syrup. Place the pot on the stove top burner and set the heat to high. Bring the sugar mix temperature up to 242F. 
3. Immediately take the pot off of the burner, and with the stand mixer speed set to medium high, very slowly pour the hot syrup into the whipped egg whites. Be sure to keep the stream of the syrup running down the sides of the bowl. Do not pour directly into the whisk, as you may seriously burn yourself. 
4. Now, pour the vanilla paste into the marshmallow fluff and whisk until fully incorporated. 
5. You can store the marshmallow fluff in an airtight container, in the refrigerator, for up to 3 days. 

Chunky Peanut Butter

1. Preheat the oven to 350F. 
2. Fill a large pan with the shelled raw peanuts, and bake for about 5 - 7 minutes. Stir the peanuts every 2 minutes. 
3. In a food processor, pulse a ¼ c. of the roasted peanuts until you see small crumb-like pieces. Place the roasted peanut pieces in a separate bowl, and set aside.
4. Using the food processor again, pulse the remaining roasted peanuts for about 5 minutes. Stop pulsing halfway through, and stir the mixture. You may need to add the peanut oil to get your desired texture. Once the peanut butter paste has formed, stop pulsing. 
5. Stir in the roasted peanut pieces. 
6. Pour your chunky peanut butter in an airtight container and store in the refrigerator. 

Mocha Chocolate Brownie Whoopie Pies with Marshmallow Cream & Chunky Peanut Butter Assembly

1. Using a small ice cream scoop, sandwich one scoop of marshmallow cream and one scoop of chunky peanut butter between two mocha brownie cookies. 
2. Repeat until 6 completed whoopie pies have been made.
3. Enjoy!!