Best 6 Whoopie Cookies Recipes

WHOOPIE COOKIES

Steps:

• In a large bowl, beat cake mix and butter until well combined. Beat in eggs. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 7-9 minutes or until tops are cracked. Cool for 2 minutes before removing to wire racks to cool completely., In a large bowl, beat marshmallow creme and cream cheese until blended (do not overbeat). Spread filling on the bottoms of half of the cookies. Top with remaining cookies. Chill for 1-2 hours or until filling is set.

AMISH OATMEAL WHOOPIE PIE COOKIES

Steps:

• For oatmeal cookie mixture -- cream butter, sugar and eggs.
• Sift together flour, salt and baking powder and add to creamed mixture.
• Add cinnamon and oatmeal.
• Mix well. Add soda to hot water and add to batter -- mix well.
• Drop by tblspoon onto greased cookie sheet;
• bake 19-15 min in 325* oven.
• For filling, combine egg white, vanilla, milk and 1 cup of powdered sugar.
• Cream well.beat in mixing bowl about 10 minutes.Add rest of ingredients and beat an additional 2-3 minutes.
• Put filling between 2 cookies.
• Wrap each whoopie pie cookie in plastic wrap.

COOKIES AND CREAM WHOOPIE PIES

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, butter, vanilla and egg; stir until stiff dough forms.
• Shape dough into 28 (1 1/4-inch) balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small bowl, stir filling ingredients until well mixed. To make each whoopie pie, spread about 2 teaspoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together. Store between sheets of waxed paper in tightly covered container.

RED VELVET WHOOPIE PIE COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
• In large bowl, beat cake mix, butter, eggs and food color with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
• Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks; cool completely, about 15 minutes.
• For each whoopie pie, spread desired amount of cream cheese frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

HALLOWEEN COOKIES AND CREAM WHOOPIE PIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Pulse the cookies in a food processor to fine crumbs. Remove 1/3 cup crumbs to a medium bowl and reserve the remaining crumbs for the filling.
• Whisk the flour, baking powder, salt and baking soda into the medium bowl with the 1/3 cup crumbs. Set aside.
• Beat together the sugar, butter and vanilla in a large bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the milk, beginning and ending with the flour mixture; beat after each addition until just combined.
• Spoon 2 tablespoon-mounds of the batter (a 1-ounce ice cream scoop works well here) onto the prepared baking sheets about 1 inch apart. You should have about 12 cookies per baking sheet.
• Bake, rotating the baking sheets halfway through, until the tops of the cookies spring back when lightly touched, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes. Reserve the parchment-lined baking sheets.
• While the cookies cool, prepare the filling. Spray a measuring cup and rubber spatula with nonstick cooking spray, then measure out the marshmallow cream and transfer to a medium bowl. Add the cream cheese and orange gel food coloring and combine using a handheld electric mixer. Gently fold in the remaining sandwich cookie crumbs.
• Flip half of the cooled cookies so they are flat-side up; spread each with 1 to 2 tablespoons of the cream cheese filling. Sandwich them with the remaining cookies flat-side down.
• Melt the chocolate in the microwave, stirring halfway through, 1 minute to 1 minute 30 seconds. Dip half of each whoopie pie into the chocolate, letting the excess drip off into the bowl, immediately dip into the sprinkles, then place on the parchment-lined baking sheets to harden, about 15 minutes.

PUMPKIN-CHOCOLATE WHOOPIE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat brown sugar and oil until blended. Beat in eggs, then pumpkin. In another bowl, whisk flour, pie spice, baking powder, baking soda and salt; gradually beat into sugar mixture., Drop by two tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until set. Remove to wire racks to cool completely., In a large bowl, beat cream cheese, butter and melted chocolate until blended. Gradually beat in confectioners' sugar until smooth; fold in chocolate chips. Spread on bottoms of half of the cookies; cover with remaining cookies. Refrigerate in airtight containers.