• 14servings
  • 65minutes
  • 210calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter, softened

  2. 1/2 cup granulated sugar

  3. 1 1/2 cups Original Bisquick® mix

  4. 2 tablespoons unsweetened baking cocoa

  5. 1 egg

  6. 1/3 cup milk

  7. 1 teaspoon vanilla

  8. 2 teaspoons red food color 4 oz (half of 8-oz package) cream cheese, softened

  9. 1/4 cup butter, softened

  10. 1/2 teaspoon vanilla

  11. 1 1/4 cups powdered sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.

  2. In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until light and fluffy. Add remaining cookie ingredients. Beat on medium speed 4 minutes, scraping bowl occasionally, until smooth. Onto cookie sheets, drop 28 slightly rounded tablespoonfuls of dough at least 2 inches apart.

  3. Bake 8 to 10 minutes or until tops spring back when lightly touched. Cool 2 minutes. Remove from cookie sheets to cooling racks; cool completely.

  4. In medium bowl, beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with electric mixer on low speed until well combined. Slowly add powdered sugar, beating on low speed until incorporated. Increase speed to medium; beat 1 minute.

  5. For each whoopie pie, spread 1 generous tablespoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store in refrigerator. Sprinkle with additional powdered sugar, if desired.


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