Rainbow Chip Whoopie Pies
Makes about 15
Cookie (cake mix)
1 box Betty Crocker Super Moist Party Rainbow Chip cake mix
3 tablespoons milk
1/4 cup vegetable oil
1/4 cup butter softened
4oz. (1/2 pkg.) cream cheese softened
1 tablespoon milk
1 teaspoon vanilla
1 cup powdered sugar
Heat oven to 350 F degrees. Lightly spray cookie sheet with cooking spray or line with parchment. In a large bowl mix all cookie ingredients with a wooden spoon until wet dough forms. Spray hands with cooking spray. Roll teaspoonfuls of dough into 2 inch balls and place about 1 inch apart on a cookie sheets. Bake 10 minutes or until set. Cool 2 minutes and remove to cooling racks. Cool completely about 15 minutes or more.
While cookies are baking ,in a medium bowl beat all filling ingredients with an electric mixer on medium speed for 2-3 minutes until smooth. Cover and refrigerate until ready to assemble. For each whoopie pie, spread desired amount of filling on flat side of 1 cookie. Top with a 2nd cookie, flat sides touching filling. Gently press together and roll edges in rainbow sprinkles.
These are ready to eat!
To store for later, keep covered in the refrigerator. Whoopie pies will taste best if removed from refrigerator 15 minutes before serving. If you choose to use ready-made frosting for a filling, whoopie pies don’t need to be refrigerated.
For more flavors (chocolate, red velvet, pumpkin and more), go to bettycrocker.com
All recipes should be made by an adult or with close guidance from an adult.