Ingredients
2
tablespoons butter, softened
1/2
cup granulated sugar
1 1/2
cups Original Bisquick™ mix
2
tablespoons unsweetened baking cocoa
1
egg
1/3
cup milk
1
teaspoon vanilla
2
teaspoons red food color
4
oz (half of 8-oz package) cream cheese, softened
1/4
cup butter, softened
1/2
teaspoon vanilla
1 1/4
cups powdered sugar
Preparation
Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
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.
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.
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.
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.
