Header is editable on language level pages and above in content hierarchy (this text is being shown in edit mode only)

Peanut Butter-Filled Whoopie Pies

  • PRINT

SKILL LEVEL : BeginnerPREP TIME : 30  Minutes

ingredients

  Amount Per Serving % DV *
Calories380
Calories from Fat190
Total Fat21 g32% DV
Saturated Fat4 g20% DV
Trans Fat2 g
Cholesterol45 mg15% DV
Sodium280 mg12% DV
Total Carbohydrates43 g14% DV
Dietary Fiber2.0 g8% DV
Sugars27 g
Protein6 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron15% DV
  Amount Per Serving % DV *
Calories380
Calories from Fat190
Total Fat21 g32% DV
Saturated Fat4 g20% DV
Trans Fat2 g
Cholesterol45 mg15% DV
Sodium280 mg12% DV
Total Carbohydrates43 g14% DV
Dietary Fiber2.0 g8% DV
Sugars27 g
Protein6 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron15% DV
  • 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.

RELATED PRODUCTS

HERSHEY'S Cocoa

HERSHEY'S Cocoa

REESE'S Creamy Peanut Butter

REESE'S Creamy Peanut Butter