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Outstandiful Cookie Pies

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Wicked x Betty Exclusives - Only in Theaters - Whisk up more wickedly delicious desserts ©UCS LLC
  • Prep 35 min
  • Total 1 hr 55 min
  • Servings 16
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Discover a wickedly delightful twist on the classic whoopie pie with our cake mix cookie pies! By using boxed cake mix for the outside "cookies" and sandwiching in a luscious frosting, you’ll create a light and fluffy treat that’s simply irresistible. The combination results in a soft texture that’s similar to the traditional whoopie pie but is so much easier to make. Try this variation and experience the joy and ease of biting into a dessert that’s as freeing as it is delicious.
By Betty Crocker Kitchens
Updated Aug 25, 2024
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Ingredients

Steps

  •  
    1
    Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Lightly spray cookie sheets with cooking spray, or line with cooking parchment paper.
  •  
    2
    In large bowl, beat cake mix, water, oil, eggs, and pudding mix with electric mixer on low speed until moistened; beat 1 minute longer on high speed, scraping bowl occasionally.
  •  
    3
    For 32 cookies (16 cookie pies): Drop batter by 1/8 cupfuls 2 1/2 inches apart onto cookie sheets. Sprinkle green candy sprinkles on tops of 8 cookies (tops for 8 cookie pies). Sprinkle pink candy sprinkles on tops of 8 cookies (tops for 8 cookie pies).
  •  
    4
    Bake 10 to 12 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  •  
    5
    In 2 small bowls, divide frosting. To 1 bowl, add green food color to desired green color; to other bowl, add pink food color to desired pink color. For each sandwich cookie pie, spread a generous 1 1/2 tablespoons of green or pink frosting on bottom of 1 cooled unsprinkled cookie. Top with sprinkle-topped cookie, bottom side down. Store in single layer in covered container.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a more decorated look, use 3 cups from 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting to pipe decorative swirls on bottom of each cookie before sandwiching. Tint the frosting green or pink and place in a large decorating bag fitted with a medium star tip. For each sandwich cookie pie, pipe about 3 tablespoons of frosting on bottom of 1 cooled cookie. Top with sprinkle-topped cookie, bottom side down.
  • tip 2
    A 1/8-cup (or 2-tablespoonful) cookie scoop is a good tool to make quick work of dropping batter on cookie sheet. Be sure to drop batter 2 1/2 inches apart so there is enough room for cookies to spread while baking.
  • tip 3
    Cookies turn out best when baked one sheet at a time on middle oven rack.
  • tip 4
    We used green and pink neon gel food colors from the Betty Crocker™ Neon Colors collection, but you can also use green and red gel food colors from the Betty Crocker™ Classic Colors collection. To create the pink color, squeeze a tiny bit of red gel food color into the frosting. Then, stir to blend. You can always add more food color if you are looking for a darker color, but it’s easier to start out using less and adding more as needed.

Nutrition

310 Calories, 13g Total Fat, 2g Protein, 45g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Cookie Pie
Calories
310
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
380mg
16%
Potassium
85mg
2%
Total Carbohydrate
45g
15%
Dietary Fiber
0g
0%
Sugars
30g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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