The life of these pies? Not very long before they’re gone.
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Yields:
10
Prep Time:
0
hours
25
mins
Total Time:
0
hours
40
mins
For the whoopie pies
1/2
c.
butter
1 1/2
c.
sugar
1/4
c.
vegetable oil
1
tsp.
vanilla extract
3 1/4
c.
flour
1
tsp.
baking powder
1
c.
HERSHEY’S Cocoa Powder
1
tsp.
baking soda
Pinch kosher salt
1 1/2
c.
HERSHEY’S Cookies ‘N’ Creme Baking Pieces
1 1/2
c.
whole milk
For the filling
8
oz.
cream cheese, softened
10
tbsp.
butter, softened
2 1/2
c.
powdered sugar
1
tsp.
vanilla
pinch of kosher salt
2
tbsp.
heavy cream
1 1/2
c.
HERSHEY’S Cookies ‘N’ Creme Baking Pieces
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- Preheat oven to 350º F and line a large baking sheet with parchment paper. Make whoopie pies: In a large bowl using a hand mixer, cream butter and sugar until light and fluffy. Add oil and vanilla and mix until fully incorporated.
- In another large bowl, combine flour, HERSHEY’S Cocoa Powder, baking powder, baking soda, and salt and whisk until combined. Alternate whisking dry mixture and milk into wet ingredients until fully incorporated, then fold in HERSHEY’S Cookies ‘N’ Creme Baking Pieces.
- Using a small ice cream scoop, scoop dough onto prepared baking sheet, leaving 2” between each cookie.
- Bake whoopie pies 12 to 15 minutes. Let cool while you make filling.
- Make filling: In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt until fully incorporated. (If mixture is too thick, add heavy cream 1 tablespoon at a time until you reach your desired consistency.) Fold in HERSHEY’S Cookies ’N’ Creme Pieces.
- Transfer mixture to piping bag and pipe onto bottoms of half the cookies. Sandwich with remaining cookies and serve.
.
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