Whoopie Cookies
I don’t always have time to make whoopie pies from scratch, so I tweaked a cake mix recipe to create these. Try a bit of peanut butter in the filling, too. Whoopee for saving time!
I don’t always have time to make whoopie pies from scratch, so I tweaked a cake mix recipe to create these. Try a bit of peanut butter in the filling, too. Whoopee for saving time!
- Carbohydrate 22.6964554166667 g
- Cholesterol 27.9063541666667 mg
- Fat 7.38072645833333 g
- Fiber 0.532268770945103 g
- Protein 2.17877479166667 g
- Saturated Fat 2.97258166666667 g
- Serving Size 1 1 (41g)
- Sodium 221.360583333333 mg
- Sugar 22.1641866457216 g
- Trans Fat 0.658896895833335 g
- Calories 159 calories
Step-by-step
- In a large bowl, beat cake mix and butter until well combined.
- Beat in eggs.
- Shape into 1-in. balls.
- Place 2 in. apart on ungreased baking sheets.
- Bake at 350° for 7-10 minutes or until tops are cracked.
- Cool for 2 minutes before removing to wire racks to cool completely.
- In a large bowl beat marshmallow creme and cream cheese until light and fluffy.
- Spread filling on the bottoms of half of the cookies.
- Top with remaining cookies.
- Store in an airtight container in the refrigerator.
Standard ingredient lists rarely explain how the physical state of dairy affects emulsion stability, yet softening both the cream cheese and the butter to room temperature is the single mechanical requirement that prevents a lumpy filling. When whipping the marshmallow creme and the cheese together, beating until the mixture reaches a genuinely light and fluffy texture incorporates microscopic air cells that provide structural lift to the spread. Home bakers managing dietary restrictions can easily substitute standard dairy components with plant-based alternatives, provided the chosen vegan cream cheese maintains a high fat-to-water ratio so the filling retains its density rather than liquefying at room temperature. Originating in the American Northeast as portable pockets of cake and frosting, these handheld treats bridge the gap between baked goods and sandwich confections through a very specific assembly method. Shaping the devil's food batter into precise one-inch balls ensures uniform heat penetration during baking, which directly dictates whether the resulting rounds will achieve the characteristic cracked top within the seven to ten minute window at 350 degrees. Allowing the baked rounds to rest on the ungreased metal sheet for precisely two minutes lets residual heat complete the interior setting before transfer to wire racks prevents structural tearing.
