Cookies and Cream Whoopie Pies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cookie
1 box chocolate cake mix
1/2 cup butter {softened}
3 eggs
1/4 cup sour cream
Cookies n' Cream Frosting
1/2 cup butter {softened}
4 oz. cream cheese {softened}
2 cups powdered sugar
1/2 cup chocolate sandwich cookies {crushed}-about 8 cookies
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Directions: |
Directions:Cookies
Preheat oven to 350° and cover baking sheets with silicone liners or parchment paper.
In a medium bowl combine cake mix, butter, eggs and sour cream. Using a hand held mixer {or mix by hand}, mix the ingredients until just combined. There may be small bits of butter in the dough.
Scoop dough onto a parchment lined baking sheet using a small cookie scoop {you should get 48 small cookie mounds}. Refrigerate the dough scoops for 20-30 minutes.
Once chilled, add a dozen cookie scoops to a cookie sheet and bake for 9-10 minutes or until the edges and top of the cookie are set and the top is starting to crack. Move cookies immediately to a cooling rack to cool completely. Continue until all of the cookies are baked.
Frosting
In a medium bowl combine butter and cream cheese. Use a hand held mixer to mix until creamy and smooth. Add powdered sugar and mix until completely incorporated.
In a large Ziploc bag {or food processor}, crush chocolate sandwich cookies. Add crushed cookies to the frosting and mix until the cookies are evenly incorporated. Put frosting into a piping bag {or large Ziploc bag} and cut a large triangle {a small triangle won't allow the cookies to go through}.
Finishing the Whoopie Pies
Pipe a generous amount of Cookies and Cream frosting onto half of the cookies and top with the other half of the cookies. Serve or store in an airtight container at room temperature for up to 4 days. These chocolate whoopie pies are also great refrigerated for up to 5 days and frozen for up to 3 months. |
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Number Of
Servings: |
Number Of
Servings:24 Sandwich Cookies |
Preparation
Time: |
Preparation
Time:2 hours |
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