Easy Chocolate Whoopie Pies with Peanut Butter Marshmallow Filling
Whip up soft chocolate whoopie pies with the help of a cake mix, then fill them with a tasty peanut butter marshmallow filling for an extra memorable treat!
Line 2 baking sheets with parchment paper or a silicone mat and set aside.
Beat butter until smooth and creamy.
Add cake mix, eggs and sour cream. Mix until just combined.
Use medium cookie scoop to put 12 cookies on each baking tray, leaving at least 2 inches between each scoop of dough.
Chill scoops for at least 30 minutes.
Preheat oven to 350° F and bake chilled cookie scoops for 11-12 minutes.
Cool on the baking sheet for 2 minutes, then move to a wire rack to cool completely.
Filling
Mix together peanut butter and marshmallow fluff until combined.
Stir in powdered sugar.
Add enough milk to get it to your desired consistency.
Pipe, spread or put a scoop of frosting on half of the whoopie pies. Top with a second whoopie pie to form a sandwich.
Store your whoopie pies in an airtight container on the counter or in the refrigerator for up to 5 days. For longer storage, wrap individually and freeze.
Notes
For smaller whoopie pies, use a small cookie scoop to portion batter. You should get about 48 scoops. Chill the batter like above, but bake for 9-10 minutes.