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Dark Chocolate Candy Cane Whoopie Pies

Servings 20 -30 cookies, 10-15 whoopie pies

Ingredients

Dark Chocolate Cookies:

  • Pillsbury┬« Dark Chocolate Premium Cake Mix
  • 2 eggs
  • 2 Tbsp. brown sugar
  • 1/2 C. oil

Peppermint Cream Cheese Filling:

  • 8 oz. cream cheese
  • 1/4 C. butter softened
  • 1 tsp. peppermint extract
  • 2 tsp. vanilla extract
  • 2-3 C. powered sugar

6-8 candy canes, crushed

Instructions

  1. 1. Preheat oven to 350 degrees.
  2. 2. In a large bowl, combine cake mix, eggs, brown sugar and oil until smooth. Dough will be thick.
  3. 3. Make small dough balls and place on cookies sheets. gently press down on each dough ball to flatten a little (cake mix cookies bake really tall unless you flatten them out.)
  4. 4. Bake for 6-10 minutes depending on how large each dough ball is (walnut-sized to golf ball-sized)
  5. 5. Let cool.
  6. 6. Cream cheese filling: Beat cream cheese and butter. Add vanilla and peppermint extract and slowly add in powdered sugar until you reach your desired consistency.
  7. 7. Frost the bottoms on half of your cookies. Then use an unfrosted cookie to "sandwich" your filling in between the two cookies.
  8. 8. Roll the edges in a bowl of crushed candy canes. (Crush your candy canes in a blender, it's really fast that way!)
  9. 9. Enjoy! (You can place in a tupperware in the fridge until ready to serve! They taste great chilled!)