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Dark Chocolate Sweetie Pies with Creamy Peanut Butter Filling

Ingredients

  • 1 &1/2 cups packed dark brown sugar
  • 1/4 cup plain Crisco
  • 1/4 cup softened unsalted butter
  • 2 eggs
  • 1/2 cup cocoa I used Hershey's Special Dark
  • 3 cups flour
  • 3/4 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1 cup buttermilk

Instructions

  1. Preheat your oven to 375 degrees F.
  2. In a medium sized mixing bowl whisk together the flour, baking soda, and salt. Set aside.
  3. In another medium sized bowl cream the sugar, Crisco, and butter.
  4. Add the eggs, cocoa, vanilla, and buttermilk and mix until well combined.
  5. Add the flour mixture to the wet ingredients and mix until well combined.
  6. Using a regular sized ice cream scoop (~2-3 Tbsp. batter leveled off), portion batter onto a greased or lined cookie sheet.
  7. About 6 to 8 cookies will fit on the sheet depending on the size of your pan.
  8. Bake for about 15 minutes.
  9. Remove from oven an let cool completely.
  10. When cool sandwich your favorite frosting between two cookie halves. Eat!!!
  11. (Note: This recipe was adapted from my mother-in-law, Deanna Cowley's, Sweetie Pie recipe. She uses a different filling which she spreads on while the cookies are still warm and she also wraps them in plastic wrap while they are still warm. She uses all Crisco (no butter) and regular milk (instead of buttermilk).)