Red Velvet Whoopie Pie Cookies

Red Velvet Whoopie Pie Cookies

Blogger Paula Jones from Bell'alimento shares the perfect red velvet indulgence: Red Velvet Whoopie Pies.

Prep Time

30

Minutes

Total Time

45

Minutes

Makes

12

servings

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
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.