To bake or not to bake...that is the question.

Spring is here and with that new breath of life, I have absolutely felt the need to be more healthy and active.  So I've only baked twice during this past season of Lent.  Once was on Fat Tuesday just before the 40 days and then once more for Josh & Ron's birthday.  I don't know if it was the idea that baking was going to slow down for a season or if these were really that good, but the last baking choice was:
Chocolate Peanut Butter Whoopie Pies!  And boy were they tasty.

Ingredients:

• 1 12 ounce package miniature semisweet chocolate pieces
• 2 tablespoons milk
• 3/4 cup butter, softened
• 1/4 cup creamy peanut butter
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 cup unsweetened cocoa powder
• 3 cups all-purpose flour
• 1 recipe Filling 

Preheat oven to 350 degrees F. Set aside 1/4 cup chocolate pieces to sprinkle on cookies. In microwave-safe bowl combine 1 cup of the chocolate pieces and 2 tablespoons milk. Microwave on 50 percent power (medium) 1 minute or until melted; stir once. Set aside.
In bowl beat butter and peanut butter with electric mixer until combine. Add sugar, soda, baking powder, and 1/2 teaspoon salt; beat to combine. Add eggs, 1/2 cup milk, vanilla, and melted chocolate; beat until combined. Beat in cocoa powder and flour until combined. Stir in remaining chocolate pieces. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with reserved chocolate. Bake 9 minutes or until tops are set. Cool on sheets 1 minute. Transfer to wire racks; cool completely. To assemble, spread flat sides of half the cookies with Filling; top with remaining cookies.
 Makes about 30 cookies.

Filling:  In a mixing bowl beat 1 cup softened butter, 1 cup creamy peanut butter, 1 cup marshmallow creme, and 2 cups powdered sugar with electric mixer until combined.  If needed, beat in 2 tablespoons milk until spreading consistency.