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Red Velvet Whoopie Pies

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  • Prep 50 min
  • Total 1 hr 15 min
  • Servings 9
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Try our whoopie pies, large red velvet, cake-like sweet sandwiches with a fluffy white filling and a berry bonus! Yum.
By Betty Crocker Kitchens
Updated Feb 24, 2023
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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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you'd like smaller pies, use 2 tablespoons batter; bake 8 to 10 minutes or until set.

Nutrition

Nutrition Facts are not available for this recipe

More About This Recipe

  • Every classic treat deserves a good creative spin, and this delicious version of a New England tradition — the whoopie pie — gets dressed up with the looks and flavor of red velvet cake. Whoopie pies combine the best of the cake world and the cookie world into one scrumptious treat: Two fluffy cake rounds get sandwiched together with a filling of sweet, frosting-like filling. And in this unique version, fresh blueberries and raspberries add an attractive, fresh touch. For accomplished and new bakers alike, red velvet whoopie pies are a whole new way to make cake!
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