Wickedly Good Whoopie Pies Recipe
Experience a delightful New England classic that's gaining popularity across the country. These famous "pies" are essentially soft, cake-like cookies with a luscious creamy filling. For a simple and authentic version, use Betty Crocker™ Super Moist™ Cake Mix and Betty Crocker™ Frosting.
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Servings: 16
Ingredients
Cookies
- 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
- 1/2 cup vegetable oil
- 3/4 cup water
- 3 large eggs
- 1 box 4-serving size chocolate instant pudding and pie filling mix
Filling
- 2 tubs 12 oz each Betty Crocker™ Whipped Fluffy White Frosting
Instructions
- Preheat the oven to 350°F (or 325°F if using dark or nonstick cookie sheets). Prepare the cookie sheets by lightly coating them with cooking spray or lining them with parchment paper.
- In a large mixing bowl, combine all the cookie ingredients. Begin mixing on low speed with an electric mixer until everything is moistened. Increase the speed to high and continue mixing for about 1 minute, scraping the sides of the bowl occasionally. Drop the batter onto the prepared cookie sheets using 2-tablespoon portions, spacing them about 2 1/2 inches apart.
- Bake the cookies for 10 to 12 minutes, or until they are set but not overbaked. Allow the cookies to cool on the sheets for 2 minutes before transferring them to a cooling rack to cool completely, approximately 30 minutes.
- To assemble each whoopie pie, spread roughly 3 tablespoons of the frosting onto the flat side of one cooled cookie. Place a second cookie on top, with its flat side down, creating a sandwich. Store the whoopie pies in a single layer in a covered container.
Notes
Utilize a 2-tablespoon cookie scoop for easy and consistent portions when dropping the batter onto the cookie sheets.
Bake one cookie sheet at a time, placing it on the middle oven rack for optimal results.
For a more decorative finish, pipe the frosting in a swirl pattern on the bottom of each cookie before assembling.