Ingredients
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
Preparation
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.
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.
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.
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.
