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 egg
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.

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