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Red Velvet Whoopie Pie Cookies

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  • Prep Time 30 min
  • Total Time 45 min
  • Servings 12
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Give this East-Coast favorite a Southern accent. Start with Betty Crocker SuperMoist devil’s food cake mix and frosting, and don't forget the red food coloring for that distinctive "velvet" touch.

Paula Jones Recipe by Paula Jones
September 18, 2015

Ingredients

1
box Betty Crocker™ SuperMoist™ devil’s food cake mix
1/2
cup butter, softened
2
eggs, beaten
1
bottle (1 oz) red food color
1
container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting

Directions

  • 1 Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
  • 2 In large bowl, beat cake mix, butter, eggs and food color with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
  • 3 Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks; cool completely, about 15 minutes.
  • 4 For each whoopie pie, spread desired amount of cream cheese frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

Expert Tips

For an extra-special touch, roll sides of finished whoopie pies in sprinkles of your choice.

If you don’t have cooking parchment paper or a silicone baking mat, spray cookie sheets with cooking spray.

Don’t have a cookie scoop? A regular tablespoon will work fine.

Nutrition Information

No nutrition information available for this recipe.

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