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Reese’s® Peanut Butter Chocolate Whoopie Pies

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Reese’s® Peanut Butter Chocolate Whoopie Pies

Reese’s® Peanut Butter Chocolate Whoopie Pies

One portion of this dish contains about 3g of protein, 16g of fat, and a total of 269 calories. This recipe serves 16. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. A mixture of betty reese's® premium peanut butter and chocolate cupcake mix, eggs, water, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
Heat oven to 350F. Line 2 cookie sheets with cooking parchment paper or silicone nonstick baking mats.
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CookiesCookies
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Baking PaperBaking Paper
Baking SheetBaking Sheet
OvenOven
2
In large bowl, beat contents of chocolate cupcake packet, the water, oil and eggs with electric mixer on medium speed until well combined. Spoon batter in disposable plastic piping bag provided in box.
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Chocolate CupcakeChocolate Cupcake
WaterWater
EggEgg
Cooking OilCooking Oil
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Hand MixerHand Mixer
BowlBowl
3
Cut off tip of bag with scissors to make 1 1/2- to 2-inch opening. Pipe mixture into 2-inch rounds on cookie sheets.
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4
Bake 8 to 9 minutes or until cakes are fragrant and puffed with rounded tops.
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OvenOven
5
Remove cakes from cookie sheets to cooling racks. Cool completely, about 30 minutes.
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CookiesCookies
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Baking SheetBaking Sheet
6
Meanwhile, in large bowl, beat contents of peanut butter filling packet, the cream cheese and butter on medium-high speed until thoroughly combined.
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Peanut ButterPeanut Butter
Cream CheeseCream Cheese
ButterButter
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BowlBowl
7
Spoon about 2 tablespoons filling onto 1 cooled cake; top with another same-size cake.
8
Roll edges in chocolate sprinkles. Store in refrigerator.
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Chocolate SprinklesChocolate Sprinkles
RollRoll
DifficultyExpert
Ready In1 h, 15 m.
Servings16
Health Score1
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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