Pbj Whoopie Pies Cake Mix Food

CAKE MIX WHOOPIE PIES

Steps:

• Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
• In a large bowl (or the bowl of a stand mixer), add the cake mix, pudding mix, water, oil and eggs.
• Stir to combine then use a rubber spatula to get the ingredients off the sides of the bowl. Then beat for 2 minutes.
• Scoop the batter onto the prepared baking sheet, making sure to put at least 2 inches between each cookie (I use a 2 tbsp cookie scoop).
• Bake for 10-13 minutes. Let cool completely.
• Place the softened butter in the bowl of a stand mixer. Beat until smooth.
• Add the powdered sugar and vanilla and beat until smooth.
• Stir in the marshmallow creme and refrigerate until you're ready to assemble the whoopie pies.
• Lay half of the cookies upside-down (so the flat side of the cookie is on top).
• Use a piping bag or a cookie scoop to transfer the filling onto the cookie halves.
• Place the remaining cookies on top to form the whoopie pies.

BIRTHDAY WHOOPIE PIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
• Beat the cake mix, eggs, butter and 1/3 cup water in a large bowl with an electric mixer on medium speed until smooth and no bits of dry cake mix are left. Drop the batter onto the prepared baking sheets, using about a tablespoonful for each cookie (a small ice cream scoop will make this task easier) and spacing them about 1 1/2 inches apart. Bake until set around the edges but still soft in the center, about 8 minutes. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely (the rounded tops will sink slightly). Continue to bake cookies with the remaining batter.
• For the filling: Melt the chocolate and butter in a medium bowl in the microwave in 1-minute increments, stirring after each, until smooth. Beat the cream cheese, sugar and vanilla together with an electric mixer on medium-high speed in a large bowl until smooth. Pour the chocolate-butter mixture into the cream cheese mixture and mix until smooth.
• To assemble: Spread about 1 tablespoon of the filling on the flat side of half the cookies. Sandwich with the remaining cookies, pressing slightly so the filling squishes to the edge. Roll the filling edge in sprinkles to coat. Serve or refrigerate up to overnight.

PB&J WHOOPIE PIES (CAKE MIX)

Steps:

• Preheat oven to 350. Line cookie sheets with parchment paper or lightly grease them.
• Combine cake mix, graham crackers, water, oil and eggs in a large bowl. Batter will be thicker than normal cake mix.
• Put spoonfuls of batter on paper-lined cookie sheets about 2 inches apart. You can vary the size of them as much as you want. Make sure that you use your spoon to somewhat form them into circles because they smooth out but don't change shape than much while they're baking. Bake for about 10-15 minute or until batter is set. Try not to overbake them because they're best when they're soft and not quite golden brown yet.
• Remove pies/cakes from oven and allow to cool completely (about 30 minutes).
• (You can decide to stop here and wrap and freeze the pies until you are ready to fill and eat them).
• While the pies are baking and/or cooling, make the peanut butter frosting by combining the peanut butter, butter, powdered sugar and milk in a medium bowl. You may decide to add more or less milk to the mixture depending on the consistency of your peanut butter and the desired consistency of your frosting.
• Line whoopie pies up in two rows such that the ones of approximately equal shape and size are next to each other. Put about half a tablespoon of jam (or more if you're like me and looove jam) on the flat side of one cake and some peanut butter frosting on the flat side of the cake in the other row. Put the two side of the cake together.
• Serve and enjoy! I typically serve and store my whoopie pies in somewhat flattened cupcake papers just to keep them from sticking to each other.

WHOOPIE PIES

Steps:

• To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
• To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
• In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
• Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

JUMBO WHOOPIE PIE

Steps:

• Heat oven to 350°F. Line rimmed cookie sheet with cooking parchment paper or silicone baking mat.
• In large bowl, beat cake mix, eggs and butter with electric mixer on low speed until well combined. Batter will be thick. Divide batter in half on cookie sheet.
• Lightly dampen hands, as batter will be sticky. Form each half into ball, and flatten with hand to 6 inches, creating 2 cakes.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on pan.
• Transfer one cake to serving platter. Mix cookie crumbs into container of frosting. Spread entire container of frosting on cake. Top with remaining cake.

EASY WHOOPIE PIES

Steps:

• Heat oven to 350°F.
• Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
• In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
• Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
• Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
• Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
• Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.