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Mini Whoopie Pies

Relish the cream cheese filling between the sandwich cookies baked using Bisquick® mix – perfect dessert for your guests.

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Member Reviews ( 7 )

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Prep Time 2 hr 0 min
Total Time 2 hr 0 min
Servings 50

Ingredients

Cookies

2: tablespoons butter, softened

1/2: cup granulated sugar

1 1/2: cups Original Bisquick® mix

1: egg

1/3: cup milk

1: teaspoon vanilla

: Red food color

Filling

4: oz (half of 8-oz package) cream cheese, softened

1/4: cup butter, softened

1/2: teaspoon vanilla

1 1/4: cups powdered sugar

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Directions

1 Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
2 In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until well blended and sandy in texture. Add remaining cookie ingredients except food colors. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth.
3 Stir food color into batter as desired to create bright red color. Stir until well blended. Spoon batter into resealable food-storage plastic bag. Cut 1/4 inch off corner of each bag. Onto cookie sheets, squeeze bag of batter gently to make about 100 1/2-inch circles of dough (about 1/4 teaspoon each), about 1 inch apart.
4 Bake 3 to 5 minutes or until tops spring back when lightly touched. Cool 2 minutes. Gently remove from cookie sheets to cooling racks; cool completely, about 20 minutes.
5 In medium bowl, beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with electric mixer on low speed until well mixed. Gradually add powdered sugar, beating on low speed until incorporated. Increase speed to medium; beat about 1 minute or until smooth.
6 For each whoopie pie, spread about 1/2 teaspoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store loosely covered in refrigerator.

EXPERT TIPS

Expert Tips

Do your best to keep the amount of dough consistent to ensure an even bake time.

Save time in the kitchen by making a bit bigger bite-size whoopie pies. Use about 1/2 teaspoon dough per cookie. Bake 6 to 7 minutes.

For a brighter pop of color, use gel food color in place of the liquid.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Whoopie Pie

Calories: 60
Calories from Fat: 25),

% Daily Value

Total Fat: 2 1/2g; 2 1/2%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 70mg; 70%;
Total Carbohydrate: 8g; 8%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 2/5/2013 12:04:03 PM REPORT ABUSE StanleySteamer said:

Rating:

I made these with my daughter and I noticed that the recipe is missing one key ingredient 1/3 cup of milk. They were really easy and delicious. The filling is really sweet.

This reply was: Helpful Inspiring

Posted 2/1/2013 8:55:31 AM REPORT ABUSE BiggieBlue said:

Rating:

I made these at Christmas time, they turned out great and everyone loved them. But I made them with the Betty Crocker Red Cake cake mix. I used the "cookie scoop" - looks like an ice cream scoop. I am going to try these made with the Bisquick Mix, but also using my scoop. They really are good and with the Bisquick mix, I can make them different colors. Thanks

This reply was: Helpful Inspiring