Peanut Butter-Filled Whoopie Pies
Ingredients
- 1 package BETTY CROCKER Milk Chocolate Cake Mix (15.25 oz.)
- 1/2 cup HERSHEY'S Cocoa
- 1/2 cup water
- 1/2 cup CRISCO Vegetable Oil
- 3 eggs
- PEANUT BUTTER CREME FILLING (recipe follows)
Directions
- 1. Heat oven to 350°F. Line cookie sheets with parchment paper.
- 2. Combine cake mix, cocoa, water, oil and eggs, beating until well blended. Drop by 2 level tablespoonfuls onto prepared cookie sheets.
- 3. Bake 8 to 10 minutes or until wooden pick inserted in center comes out clean. Immediately transfer parchment paper with cakes onto wire rack. Cool completely. Prepare PEANUT BUTTER CREME FILLING. Place 2 cakes, flat sides together with about 2 tablespoons filling. About 14 filled cookies.
- PEANUT BUTTER CREME FILLING
- 1 can (12 oz.) BETTY CROCKER Whipped Fluffy White Frosting
- 1/2 cup REESE'S Creamy Peanut Butter
- 1 teaspoon McCORMICK Vanilla Extract
- Beat frosting, peanut butter and vanilla in medium bowl until well blended and fluffy. About 2 cups filling.
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