Peanut Butter Whoopie Pie

• 1 3/4 cups all-purpose flour

• 3/4 cup unsweetened cocoa powder (not Dutch process)

• 1 1/2 teaspoons baking soda

• 1/2 teaspoon fine salt

• 4 tablespoons unsalted butter, softened

• 1/4 cup vegetable shortening

• 1/2 cup granulated sugar

• 1/2 cup packed dark-brown sugar

• 1 large egg

• 1 cup whole milk

• 1 teaspoon pure vanilla extract

• Peanut Butter Buttercream

• 2 ounces bittersweet chocolate, finely chopped

DIRECTIONS:

1. Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.
   
   
2. Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined. 
   
   
3. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed. Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies in the upper and lower thirds of oven, 10 minutes; switch the positions of the baking sheets, and rotate each one. Continue baking until the cookies spring back to the touch, 2 to 4 minutes more.
   
   
4. Remove from oven; let cookies cool on baking sheets, 10 minutes.Transfer with a metal spatula to a wire rack; let cool completely. Meanwhile, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter. Spread 1 scant tablespoon buttercream on flat sides of half the cookies.Top each with one of the remaining cookies, flat side down, and gently press together.
   
   
5. Transfer pies to a tray.Melt half the chocolate in a saucepan over low heat, stirring until smooth. Remove from heat; add remaining chocolate, and stir until melted and smooth. Transfer to a pastry bag fitted with a plain round tip (Ateco #2 or #3) or a small parchment cone. Pipe chocolate in a spiral pattern on top of each pie. Let chocolate set before serving, about 1 hour.