Cookies and Cream Whoopie Pies
1 pouch Betty Crocker® sugar cookie mix
1/3 cup unsweetened baking cocoa
2 tablespoons Gold Medal® all-purpose flour
1/3 cup sour cream
1/4 cup butter or margarine, softened
1 teaspoon vanilla
1/2 cup sugar
8 creme-filled chocolate sandwich cookies, crushed
1 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup marshmallow creme
1. Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, butter, vanilla and egg; stir until stiff dough forms.
2. Shape dough into 28 (1 1/4-inch) balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
3. Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In small bowl, stir filling ingredients until well mixed. To make each whoopie pie, spread about 2 teaspoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together. Store between sheets of waxed paper in tightly covered container.
Recipe shared from: http://www.bettycrocker.com/recipes/cookies-and-cream-whoopie-pies/5f72bd48-38dd-4332-9f5e-a6a13843b2cf