Red Velvet Whoopie Pies with Peppermint Cream Cheese Filling
Two chocolaty, cake-like cookies filled with cool peppermint cream cheese filling topped with crushed peppermint candies!
Ingredients
WHOOPIE PIES:
- 1 (18.25 oz.) box red velvet cake mix
- 3 lg eggs
- 1/2 c. water
- 1/2 c. vegetable oil
PEPPERMINT CREAM CHEESE FILLING:
- 2 (3 oz.) pkg. cream cheese softened
- 3 T. butter softened
- 1/2 tsp. peppermint extract
- 3 c. confectioner's sugar
- milk as needed
GARNISHES:
- crushed red and green peppermint candies for decorating
- mini chocolate chips for decorating
Instructions
- Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
- WHOOPIE PIES: In a large bowl, beat cake mix, eggs, water, and oil with an electric hand mixer, until well combined.
- Scoop equal portions of batter onto the prepared baking sheets. Spread the batter with the back of a spoon into a circle.
- Bake for 8 to 10 minutes, or until the batter is fully set. Remove from oven and cool.
- Meanwhile, prepare the PEPPERMINT CREAM CHEESE FILLING: In a large bowl, combine softened cream cheese, butter, and peppermint extract. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in confectioners' sugar. If necessary, add milk (1 teaspoon at a time) to make a filling of spreading consistency.
- Remove the cooled cakes from the parchment paper, matching them with another one that is similar in size. Spoon or pipe peppermint filling onto the flat side of one cake, top with another cake, and sandwich together.
- Serve cookies immediately. If chilled, let stand at room temperature for 15 minutes before serving. If desired, sprinkle each cookie with some finely chopped peppermint candies before serving or roll the edges in something fun like crushed candy canes or mini chocolate chips.
- To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 3 days.
[…] Recipe credit to diabeticlivingonline.com / Photo credit to cookingmamas.com […]