4
oz (half of 8-oz package) cream cheese, softened
1 1/4
cups powdered sugar
1
tablespoon milk
1
teaspoon vanilla
Garnish
Betty Crocker™ Decors rainbow mix candy sprinkles
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Steps
1
Heat oven to 350°F. Lightly spray cookie sheets with cooking spray, or line with cooking parchment paper or silicone baking mat.
2
In large bowl, mix all cookie ingredients with wooden spoon until wet dough forms. Spray hands generously with cooking spray; roll teaspoonfuls of dough into 2-inch balls. Place about 1 inch apart on cookie sheets.
3
Bake 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4
Meanwhile, in medium bowl, beat all filling ingredients with electric mixer on medium speed 2 to 3 minutes or until smooth. Cover; refrigerate until ready to assemble.
5
For each whoopie pie, spread desired amount of filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll sides of pies in sprinkles. Store covered in refrigerator.
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These whoopie pies can be made in advance and refrigerated. Be sure to remove them from the refrigerator about 15 minutes before serving.
To save time, substitute a container of Betty Crocker® Rich & Creamy cream cheese frosting or Betty Crocker® Whipped fluffy white frosting for the filling. If you do this, the whoopie pies don’t need to be stored in the refrigerator.
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Nutrition Facts are not available for this recipe
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