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Mini Chocolate Filled Whoopie Pies

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 45  Minutes

ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 package white cake mix (about 16.5 oz.)
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1-1/4 cups HERSHEY'S Spreads Chocolate or REESE'S Spreads Peanut Butter Chocolate (13-oz. jar)

directions

  • 1. Heat oven to 350°F. 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 teaspoon chocolate spread or 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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