Best 4 Pbj Whoopie Pies Cake Mix Recipes
Enter the delightful world of pb&j whoopie pies cake mix, where nostalgia meets innovation in the baking realm. Discover the secrets to creating these delectable treats that blend peanut butter and jelly's classic flavors with the convenience of a cake mix. Embark on a culinary journey that explores various recipes, tips, and techniques to achieve the perfect balance of flavors and textures. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the steps of crafting these delightful treats, ensuring a sweet and satisfying experience with every bite. So, gather your ingredients, preheat your oven, and prepare to indulge in the irresistible charm of pb&j whoopie pies cake mix.
Let's cook with our recipes!
CAKE MIX WHOOPIE PIES
Cake Mix Whoopie Pies have soft, pillowy cookies surrounding a smooth and creamy buttercream. They're perfect for birthday parties, bake sales and everyday baking!
Provided by kelsey
Categories Dessert
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl (or the bowl of a stand mixer), add the cake mix, pudding mix, water, oil and eggs.
- Stir to combine then use a rubber spatula to get the ingredients off the sides of the bowl. Then beat for 2 minutes.
- Scoop the batter onto the prepared baking sheet, making sure to put at least 2 inches between each cookie (I use a 2 tbsp cookie scoop).
- Bake for 10-13 minutes. Let cool completely.
- Place the softened butter in the bowl of a stand mixer. Beat until smooth.
- Add the powdered sugar and vanilla and beat until smooth.
- Stir in the marshmallow creme and refrigerate until you're ready to assemble the whoopie pies.
- Lay half of the cookies upside-down (so the flat side of the cookie is on top).
- Use a piping bag or a cookie scoop to transfer the filling onto the cookie halves.
- Place the remaining cookies on top to form the whoopie pies.
PB&J WHOOPIE PIES (CAKE MIX)
I had made half a box of mini cupcakes and wanted to do something fun with the other half of the batter so I decided to make some peanut butter and jelly whoopie pies. They taste like a sweet peanut butter and jelly sandwich. I didn't see any recipes for anything like these on here so I figured I would share. I've only made these once so I'm sure there are improvements that could be made. I might use chocolate instead of white cake mix next time to make them a little more different. Caloric content is a bit high, at about 230 calories per pie (using egg beaters and reduced sugar jam) but more than worth it.
Provided by HocoRuco
Categories Dessert
Time 1h
Yield 30 Whoopie Pies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Line cookie sheets with parchment paper or lightly grease them.
- Combine cake mix, graham crackers, water, oil and eggs in a large bowl. Batter will be thicker than normal cake mix.
- Put spoonfuls of batter on paper-lined cookie sheets about 2 inches apart. You can vary the size of them as much as you want. Make sure that you use your spoon to somewhat form them into circles because they smooth out but don't change shape than much while they're baking. Bake for about 10-15 minute or until batter is set. Try not to overbake them because they're best when they're soft and not quite golden brown yet.
- Remove pies/cakes from oven and allow to cool completely (about 30 minutes).
- (You can decide to stop here and wrap and freeze the pies until you are ready to fill and eat them).
- While the pies are baking and/or cooling, make the peanut butter frosting by combining the peanut butter, butter, powdered sugar and milk in a medium bowl. You may decide to add more or less milk to the mixture depending on the consistency of your peanut butter and the desired consistency of your frosting.
- Line whoopie pies up in two rows such that the ones of approximately equal shape and size are next to each other. Put about half a tablespoon of jam (or more if you're like me and looove jam) on the flat side of one cake and some peanut butter frosting on the flat side of the cake in the other row. Put the two side of the cake together.
- Serve and enjoy! I typically serve and store my whoopie pies in somewhat flattened cupcake papers just to keep them from sticking to each other.
WHOOPIE PIES
Little chocolate cakes with creamy filling. This recipe has been handed down in my family for quite sometime and hasn't had any complaints yet.
Provided by Amy Kerby
Categories Desserts Cookies Whoopie Pie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
- To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
- In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
- Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.2 g, Cholesterol 5.1 mg, Fat 11.7 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 162.6 mg, Sugar 18.2 g
EASY WHOOPIE PIES
A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.
Provided by By Arlene Cummings
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
- In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
- Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
- Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
- Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
- Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Sandiwch cookie, Sodium 330 mg, Sugar 34 g, TransFat 0 g
Tips:
- Use a good quality cake mix: A high-quality cake mix will result in a more flavorful and moist whoopie pie.
- Don't overmix the batter: Overmixing the batter will make the whoopie pies tough.
- Chill the dough before baking: Chilling the dough will help the whoopie pies hold their shape better.
- Bake the whoopie pies until they are just set: Overbaking the whoopie pies will make them dry.
- Let the whoopie pies cool completely before filling them: Filling the whoopie pies while they're still warm will cause the filling to melt.
- Use a variety of fillings: You can use any type of filling you like in your whoopie pies. Some popular fillings include chocolate ganache, peanut butter frosting, and vanilla buttercream.
- Decorate the whoopie pies as desired: You can decorate the whoopie pies with sprinkles, chocolate chips, or other decorations.
Conclusion:
Whoopie pies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a variety of cake mix flavors and filling options, there's a whoopie pie out there for everyone. So next time you're looking for a sweet snack, give whoopie pies a try!
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