Desserts
Outstandiful Cookie Pies
Description
Discover a wickedly delightful twist on the classic whoopie pie with our cake mix cookie pies! By using boxed cake mix for the outside "cookies" and sandwiching in a luscious frosting, you’ll create a light and fluffy treat that’s simply irresistible. The combination results in a soft texture that’s similar to the traditional whoopie pie but is so much easier to make. Try this variation and experience the joy and ease of biting into a dessert that’s as freeing as it is delicious.
Ingredients:
- 1 box Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix
- 3/4 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 box (4-serving size) chocolate instant pudding and pie filling mix (dry)
- 2 teaspoons green sprinkles from 1 container Betty Crocker™ 4-Cell All Holiday Sprinkles
- 2 teaspoons pink sprinkles from 1 container Betty Crocker™ 4-Cell All Holiday Sprinkles
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
- Neon green and pink gel food color from 1 box Betty Crocker™ Neon Gel Food Color
Directions:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Lightly spray cookie sheets with cooking spray, or line with cooking parchment paper.
- In large bowl, beat cake mix, water, oil, eggs, and pudding mix with electric mixer on low speed until moistened; beat 1 minute longer on high speed, scraping bowl occasionally.
- For 32 cookies (16 cookie pies): Drop batter by 1/8 cupfuls 2 1/2 inches apart onto cookie sheets. Sprinkle green candy sprinkles on tops of 8 cookies (tops for 8 cookie pies). Sprinkle pink candy sprinkles on tops of 8 cookies (tops for 8 cookie pies).
- Bake 10 to 12 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- In 2 small bowls, divide frosting. To 1 bowl, add green food color to desired green color; to other bowl, add pink food color to desired pink color. For each sandwich cookie pie, spread a generous 1 1/2 tablespoons of green or pink frosting on bottom of 1 cooled unsprinkled cookie. Top with sprinkle-topped cookie, bottom side down. Store in single layer in covered container.
