Comida Kraft
Recipe Box

Red Velvet Whoopie Pies

(6) 6 Reviews
Prep Time
Total Time

16 servings

If you think these sugar-dusted, cream-filled whoopie pies look gorgeous, just wait 'til you taste them. (Pssst: They're perfect to take to parties!)

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Beat first 4 ingredients in large bowl with mixer 2 min. Stir in melted chocolate and food coloring. Drop 2 Tbsp. batter, 2 inches apart, into 36 mounds on baking sheets sprayed with cooking spray.
  • Bake 12 to 14 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
  • Microwave marshmallows in large microwaveable bowl on HIGH 2 min. or until melted, stirring after 1 min.; cool slightly. Add cream cheese; mix until blended. Gently stir in COOL WHIP.
  • Spread 2 Tbsp. marshmallow mixture on bottom side of each of 18 cookies; top with remaining cookies. Sprinkle with sugar before serving.

Red Velvet Whoopie Pie "Cake"

Line bottoms of 2 (9-inch) round pans with waxed paper; lightly spray with cooking spray. Prepare cake batter as directed on package, stirring in melted chocolate and food coloring. Pour into prepared pans. Bake 22 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove to wire racks. Cool completely. Prepare marshmallow mixture as directed. Place 1 cake layer, flat-side up, on cake stand; top evenly with marshmallow mixture. Top with remaining cake layer, flat-side down. Sprinkle with sugar before serving.

Make Ahead

Bake the cakes up to 2 days ahead. Place cakes on a platter. Cover tightly with plastic wrap. Fill as directed when ready to use.

Easy Measure

Use a #40 scoop to easily scoop cake batter onto baking sheets.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 260
Total fat 11g
Saturated fat 5g
Cholesterol 10mg
Sodium 240mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 26g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • deejayem |

    I read the past reviews before trying this recipe. Instead of just egg whites, I used 3 whole eggs and the batter was not too thick and spread nicely to make round cookies. One thing that I would do next time is to make the cookies smaller because they end up quite big.

  • kpentico |

    Terrible! Used the cake version and the batter was like taffy, couldn't spread it in the pan and it didn't settle in the oven. The filling was blah and runny.

  • bstephens9 |

    I agree with others, the batter is too thick and it does not flatten out to the nice disc shape cookies you see in the photo, It puffs up when baking and is too thick to make into a dessert sandwich. I tried to spread the batter out a bit before baking, but that didn't work either. The flavor is good, and texture is nice. Would like to try again if a solution is offered.