Recipe: Mini Whoopie Pies

Relish the cream cheese filling between the sandwich cookies baked with Love



2 tablespoons butter, softened
1/2 cup granulated sugar
1 1/2 cups Original Bisquick® mix
1 egg
1/3 cup milk
1 teaspoon vanilla
Red food color


4 oz (half of 8-oz package) cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1 1/4 cups powdered sugar
  • Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.


  • In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until well blended and sandy in texture. Add remaining cookie ingredients except food colors. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth.


  • Stir food color into batter as desired to create bright red color. Stir until well blended. Spoon batter into resealable food-storage plastic bag. Cut 1/4 inch off corner of each bag. Onto cookie sheets, squeeze bag of batter gently to make about 100 1/2-inch circles of dough (about 1/4 teaspoon each), about 1 inch apart.


  • Bake 3 to 5 minutes or until tops spring back when lightly touched. Cool 2 minutes. Gently remove from cookie sheets to cooling racks; cool completely, about 20 minutes.


  • In medium bowl, beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with electric mixer on low speed until well mixed. Gradually add powdered sugar, beating on low speed until incorporated. Increase speed to medium; beat about 1 minute or until smooth.


  • For each whoopie pie, spread about 1/2 teaspoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store loosely covered in refrigerator.

Posted on March 26, 2013, in Recipes. Bookmark the permalink. Leave a comment.

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