Red Velvet Whoopie Pies

  • Prep 50 min
  • Total 1 hr 15 min
  • Servings 9

Ingredients

Cookies

Filling

  • 1 cup butter or margarine, softened
  • 2 cups marshmallow creme
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla

Topping

  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries

Steps

  • 1
    Heat oven to 350°F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.
  • 2
    In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto cookie sheets.
  • 3
    Bake 13 to 16 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 4
    In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down. Store covered in refrigerator.

  • If you'd like smaller pies, use 2 tablespoons batter; bake 8 to 10 minutes or until set.

Nutrition Facts are not available for this recipe
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