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!
Course: Dessert
Cuisine: American
Ingredients
WHOOPIE PIES:
1(18.25 oz.) boxred velvet cake mix
3lgeggs
1/2c.water
1/2c.vegetable oil
PEPPERMINT CREAM CHEESE FILLING:
2(3 oz.) pkg. cream cheesesoftened
3T.buttersoftened
1/2tsp.peppermint extract
3c.confectioner's sugar
milkas needed
GARNISHES:
crushedred and green peppermint candiesfor 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.