Chocolate-Peanut Butter Whoopie Pies

1   12-oz pkg mini semisweet chocolate chips

2 Tbsp milk

3/4 c. butter, softened

1/4 c. creamy peanut butter

1 1/2 c. sugar

1 tsp baking soda

2 eggs

1/2 c. milk

1 tsp vanilla

1/2 c. unsweetened cocoa powder

3 c. flour

1/2 tsp salt

1 recipe of peanut butter filling (see below)

Preheat oven to 350 degrees.  In a microwave-safe bowl combine 1 c. chocolate chips and 2 Tbsp milk.  Microwave at 30 second intervals until melted.  Set aside.

In a large bowl, beat butter and peanut butter until combined.  Add sugar, baking soda, baking powder and salt.  Beat to combine. Add eggs, 1/2 c. milk, vanilla, and melted chocolate.  Mix well.  Beat in cocoa powder and flour until mixed well.  Stir in remaining chocolate chips.  Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets.

Bake 9 minutes or until tops are set.  Let cool one minute and then remove to cooling racks to cool completely.  Spread filling on the flat sides of cookie and top with another cookie.

Peanut Butter Filling

1 c. butter, softened

1 c. creamy peanut butter

1 c. marshmallow creme

2 c. powdered sugar

Beat all together until smooth.  If it is too thick, add 1-2 Tbsp milk until it is to a spreading consistency.