Mar 11, 2012

Cake Batter Mint Whoopie Pies

Looking for a last minute St. Paddy's Day treat? I have just the thing, Cake Batter Mint Whoopie Pies! If you haven't had an opportunity to try my Cake Batter Cookies recipe, here is your chance. This recipe is quick, easy, and if you bake a lot, like me, you probably have all of the ingredients just waiting in the pantry and fridge!

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Cake Batter Mint Whoopie Pies


For the cookies
Beat together your softened butter and sugar using an electric mixer until well combined. Add cake mix, flour, salt, and vanilla, mix thoroughly. Add up to 5 tablespoons of milk or more if needed to make a dough consistency. Roll dough into one inch small balls and place onto a baking sheet. Slightly flatten your dough balls. I like to use a rubber baking mat so that the bottoms don't burn. Preheat your oven to 375 degrees and bake your cookies for 9 to 10 minutes. Place on a cooling rack and set aside.
For the filling
Beat together your softened cream cheese, butter, sugar, and peppermint until well combined. Add in a few drops of green food dye and stir in. Add more food coloring until the desired color is made.

Once your cookies have cooled, pipe the filling onto one cookie half and sandwich with the other. You can add green and white sprinkles to make them more festive, but it's not required. Refrigerate your pies before serving so the filling will set. After refrigerating for about an hour, I like to store them in a Tupperware at room temp so that the cookies don't harden. This recipe yields about 8 medium sized whoopie pies, it just depends on how big you make your cookie halves. Perfect with a tall glass of milk and don't forget a napkin, that filling likes to escape! Enjoy!

Pie filling adapted from: