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Whoopie Pies PIN

Easy Red Velvet Whoopie Pies

Easy Red Velvet Whoopie pies made with chewy chocolate cookies stuffed with a sweet luscious cream cheese center for a mouthful of decadence.
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Prep Time 25 minutes
Cook Time 10 minutes

Ingredients
  

Cookies

  • 1 ⅓ cups all purpose flour
  • 2 tbsp cocoa powder unsweetened
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup butter unsalted, room temperature
  • ½ cup granulated sugar
  • ¼ cup brown sugar light, packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring liquid

Cream Cheese Filling

  • ½ cup cream cheese room temperature
  • ¼ cup butter unsalted, room temperature
  • 2 ½ cups confectioner's sugar sifted
  • 1 tsp vanilla extract

Instructions
 

Cookies

  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
  • Cream together the butter, sugar and brown sugar with an electric mixer in a large bowl, for about 3 minutes. The mixture will be light and fluffy and have lightened in color.
  • Add in the egg and mix until just combined.
  • Mix in the vanilla extract and food coloring until well disbursed.
  • Add in the dry mixture until just combined. Cover and chill the bowl for 15-20 minutes.
  • While the cookie dough is chilling, line two baking sheets with parchment paper and preheat the oven to 350°F/177°C. You can also prepare the filling while you wait.
  • Use a spoon or cookie scooper, drop 1 tablespoon balls onto the tray. It is ideal to use the scooper so that the cookies are uniform in size for the sandwiches. Allow about 2 inches between the dough balls to allow for spreading. Bake for about 8-10 minutes (the tops should look dry) on the middle rack.
  • Let the cookies sit on the pans for about 10 minutes, then transfer to a wire rack to cool completely before frosting.

Filling

  • In a medium mixing bowl, beat the butter and cream cheese until light and fluffy – about 3 minutes.
  • .Add the confectioner’s sugar in several additions until thoroughly combined
  • Add in the vanilla extract and continue to mix well.

Assembly

  • Cut the tip of an piping bag and drop in a large open star tip.
  • Place the bag into a tall cup and fold the edges of the bag over the top of the cup.
  • Scoop the filling into the bag and twist to close the bag
  • Pipe swirls onto the bottoms of half of the cookies, and place the second cookie on top- bottom side down.
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