Fast & Easy Whoopie Pies

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Fast & Easy Whoopie Pies

A fast and easy spin on classic Whoopie Pie sandwich cookies!

So, as much as I like to create recipes entirely from scratch, I really do appreciate short-cuts. Especially during the holidays! And with a big family and LOTS of treats to make, it is just about a necessity. 

     Well, it’s December, and I think it’s about that time to use some short-cut recipes. I am thinking of a specific recipe: Whoopie Pies. I have a homemade Whoopie Pie recipe, but during this time, I would like an even quicker way to make these filled sandwich cookies. 
     I have seen (and made!) cookies starting with a cake mix before. Why not make Whoopie Pies this way? It’s perfect for them, since Whoopie Pies are made with two “cake-like” cookies that are sandwiched between vanilla filling or frosting. 
     I’m going to start with a chocolate cake mix. A lot of the recipes for cookies using a cake mix call for vegetable oil. I would rather use softened butter, so that’s what I will do. I am also going to add a little bit of this special cocoa powder, as well as vanilla extract.
     In my homemade recipeI used store-bought vanilla. And there’s no reason to change that for this recipe! But if you truly want to make a homemade buttercream  frosting to fill these, then go right ahead and do so. 
     These cookies turned out perfectly! The cookies were soft and cake-like with a nice tender texture held together nicely by the vanilla frosting. These were so fast and easy that it saved time so I could make other recipes! 
     If you want a fast and easy delicious cookie to share for Christmas or any time, please try this recipe!


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  1. Preheat the oven to 350 degrees.
  2. Line two cookie sheets with parchment paper
  3. In a large bowl, whisk together cake mix and black cocoa powder.
  4. Add the very soft butter and mix into the dry mix until incorporated.
  5. Add egg, egg yolk and vanilla extract
  6. Beat until combined.
  7. Drop by rounded tablespoons onto the prepared cookie sheet, about eight per sheet. for 16 cookie mounds total. 
  8. Bake the sheets one at a time for about 10 minutes
  9. Allow to cool completely.
  10. Frost bottoms of half of the cookies (I used about two tablespoons each). 
  11. Top with remaining cookies, lightly pressing together.
  12. Makes about 8 sandwich cookies

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