Red Velvet Whoopie Pies Recipe
- 3/4 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon red food coloring
- 1-1/2 teaspoons white vinegar
- 1 teaspoon clear vanilla extract
- 2-1/4 cups all-purpose flour
- 1/4 cup baking cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 ounces semisweet chocolate, melted and cooled
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 2-1/2 cups confectioners' sugar
- 2 teaspoons clear vanilla extract
- White baking chips, melted
- Finely chopped pecans
- 1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate.
- 2. Drop dough by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
- 3. For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies.
Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving.
Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed. Yield: 2 dozen.
1 whoopie pie (calculated without toppings: 272 calories, 15g fat (9g saturated fat), 56mg cholesterol, 199mg sodium, 32g carbohydrate (22g sugars, 1g fiber), 3g protein
Reviews for Red Velvet Whoopie Pies
"OK. Better the next day. they are really small, like a little ball about 3" in diameter. They're a lot of work for something I didn't think tasted amazing, but like I said, they are better the next day. I prefer the red velvet cookie recipe with white chocolate chips- way easier and better tasting."
"These are great. They have a great cocoa flavor. I have never made anything red velvet before, and I would consider them a success."
"Very good. Made theses for a party and did not come home with any."
"Pros: Very soft & moist.Cons: Red color is not right- comes out as a dirty, dark red. Not really flavorful."
"YUMMY! What a treat! You need not use clear vanilla extract, regular vanilla extract works fine. If you own a silicone baking mat ("Silpat" as the brand name calls them) just use that & don't worry about the parchment paper. Do not overcook them!~ Theresa"
"YUM! These are delicious."
"Omg!!! I loved making this recipe. I just made a dozen for my family and myself. I found imitation clear vanilla extract I guess that was ok? I used the butter vanilla as well in the icing. I baked my cookies for 9 minutes and they didn't crumble. I'll make these for my next office party!"
"Very good & yummy. My friends all like it. Will make this again with my famly. Thanks TOH."
"Amazing! Not as red as expected. I made little ones and larger ones! So adorable!"
"I have made these cookies four or five times at this point and they are excellent. They are chocolaty, rich, flavorful, and they present beautifully. I followed the recipe to the letter and they have come out perfectly each time. Requests for them keep coming. I'm not sure how others' fell apart. Five stars."
"I just made 200 of these for my daughters wedding. Here are some helpful hints in making the look good.1. Use a silicone baking mat.2. Make round cookie cutter cirles on mat with floured cookie cutter.3. Put the red velvet dough in a icing decorator tube with a very large opening.4. Dispense out of tube same amount into every circle. The dough is very firm so the opening of the dispenser should be pretty large.5. When you dispense the dough, it will leave a little nipple on top. This will NOT bake out. You should smooth this down with a dampened finger.6. DON'T BAKE TOO LONGPresto, AWESOME! If you want to freeze them, do not use the white chocolate on top, it will crack and fall off. Pipe on the cream cheese frosting and sprinkle with nuts. What a hit!!"
"I didn't include the topping and used buttermilk instead of sour cream (they didn't fall apart). I also used ghiradelli semi-sweet chocolate and cocoa rouge from King Arthur Flour, and butter vanilla in the cream cheese icing. Top notch ingredients make top notch desserts!"
"I was really disappointed in these. They fell apart, even though I cooked them for almost twice the time. The flavor wasn't very good. Overall just very disappointing."
"I didn't do the drizzle on top but this was a great recipe! It was easy to do and tasted quite yummy!"
"Mine fell apart, they taste good but look bad."
"I made these without the extra toppings. Still pretty delicious and fairly simple although it was indeed more chocolate-y than I am used for a Red Velvet recipe. Still very wonderful!!!"
"These were very good and not hard at all. They had more chocolate in them than I like in my red velvet, so I would probably leave out the melted chocolate, or part of teh cocoa next time. But overall, very good, and a hit with the family."