These Easy Christmas Whoopie Pies are rich and chocolatey, with creamy, tinted marshmallow filling for Christmas! Boxed cake mix makes this whoopie pie recipe extra simple.
Preheat the oven to 350°F. Line two large cookie sheets with parchment paper and set aside.
In a large bowl, stir to combine the cake mix, eggs and oil until well combined. (The batter will be thick!)
Scoop 1 tablespoon of cookie dough and roll into a ball. Place cooke dough balls onto the prepared cookie sheets, leaving room for spreading (about 1.5 inches between each ball).
Slightly flatten the dough balls with the palm of your hand, or use the bottom of a glass (spray it with non-stick spray) and lightly press the dough.
Bake for 8 to 10 minutes, or until the edges are set. Allow the whoopie pies to cool for 5 minutes on the cookie sheet. Then transfer to a wire rack to finish cooling completely before filling.
Marshmallow Filling:
In the bowl of a stand mixer, or in a bowl with a hand mixer, beat the cream cheese, marshmallow fluff, vanilla, and salt, until smooth and well combined.
If you want to color your filling, add half of the filling to a separate bowl and add 4-5 drops of red food color. Mix until well combined and no streaks of white remain. Repeat with the remaining filling and the green food color.
Add each filling to a separate piping bag. Pipe the bottom of six completely cooled cookies with the red filling. Repeat with six more cookies and the green filling. Top with the remaining 12 cookies and enjoy!
Notes
Storage:
Whoopie Pies can be stored in an airtight container, in the fridge, for up to 5 days.
Recipe Notes:
Be sure to flatten the cookie dough slightly before baking. These cookies do not spread a lot during baking. If you do not flatten the cookies you will end up with small thick cookies which will be awkward to eat once sandwiched together.
You can use any cake mix in this recipe. I like the richness of the devil’s food cake. Red velvet would also be great for Christmas.
The filling will be soft, but should not be runny. If it is too soft to pipe, place it in the refrigerator for 15 minutes or so to firm up. Alternatively, you can add ¼ cup of powdered sugar to the filling to firm it up.
I recommend using gel food color in this recipe. Gel color will result in a more vibrant color using less product. The liquid food color will add more moisture to the filling causing it to be too runny.
Be mindful not to overfill the cookies. If you add too much filling it will spill out the sides once the top cookie is added.
I used a Wilton 1M piping tip to pipe the filling, however, a piping tip is completely optional. You can simply cut the end off the bag and pipe the filling.