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Mini Chocolate Filled Whoopie Pies Recipe


SKILL LEVEL : Beginner


  • 1 package white cake mix (460 g)
  • 1/2 cup HERSHEY'S Cocoa (125 mL)
  • 1/4 tsp salt (1 mL)
  • 3/4 cup water (175 mL)
  • 3/4 cup vegetable oil (175 mL)
  • 3 eggs (3)
  • 1 1/4 cups REESE Spreads (300 mL)


    1. Heat oven to 350°F (180°C). Line cookie sheets with parchment paper.

    2. Stir together cake mix, cocoa and salt in large mixing bowl. Add water, oil and eggs; beat thoroughly. Drop by rounded measuring teaspoon onto prepared cookie sheet.

    3. Bake 7 to 9 minutes or until wooden pick inserted in center comes out clean. Immediately transfer parchment paper with cookies to wire rack. Cool completely.

    4. Spread 1 tsp (5 mL) peanut butter chocolate spread onto flat side of one cookie. Place flat side of another cookie on top. Repeat for all cookies.

    Makes about 6 dozen whoopie pies.

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