Remember when Chrissy made those cookies out of cake mix a few months ago? These are basically the same recipe, but instead of pumpkin spice, they’re red velvet. And instead of frosting the top, you frost the middles. Whoopie pies!
Cake mix does make delicious cookies. I might try using it more often.
The key to these whoopie pies is finding two cookies the same size to sandwich together. No one wants frosting-covered hands because one cookie was way smaller than the other.
As Danny so helpfully pointed out, the other good thing about these cookies is they’re super soft, which means the frosting doesn’t squirt out when you take a bite.
These are so easy to make, it’d be an great treat to whip up for your loved one(s) on Valentine’s Day.
Recipe: Red velvet whoopie pies
- 1 box red velvet cake mix
- 1 cup (2 sticks) butter, softened to room temperature
- 2 eggs
- 1 8 oz. package cream cheese, softened to room temperature
- 1 lb. powdered sugar
- 1 tsp. vanilla
- Preheat oven to 350 degrees.
- Mix cake mix, 1/2 cup (1 stick) of butter and two eggs in electric mixer until combined.
- Roll dough into balls and place onto baking sheet about two inches apart.
- Bake for 10-12 minutes.
- Meanwhile, cream 1/2 cup of butter, cream cheese and vanilla in electric mixer. Gradually add powdered sugar and mix until smooth.
- When cookies have cooled, spread filling over one, then top with a similar-sized cookie.
No related posts.