Daily Recipes


These Red Velvet Whoopie Pies are a red velvet dream come true! Two cookies with fabulous red velvet flavor and the perfect cream filling!



8 servings

Prep time

20 minutes

Cooking time

20 minutes


691 kcal


  • Cookies:

  • 1 Ounce Semi-Sweet Chocolate Chopped

  • 1/2 Ounce Milk Chocolate Chopped

  • 12 Ounces Unsalted Butter Melted

  • 1/2 Cup Sour Cream

  • 2 Large Eggs

  • 1 1/2 Teaspoons Apple Cider Vinegar

  • 1/2 Teaspoon Vanilla Extract

  • 1 Tablespoon Red Food Colorin

  • 2 1/4 Cups All Purpose Flour

  • 1 Cup Sugar

  • 1/4 Cup Unsweetened Cocoa Powder

  • 2 Teaspoons Baking Powder

  • 1/4 Teaspoons Baking Soda

  • 1/2 Teaspoons Salt


  • Filling:

  • 3 Tablespoons Unsalted Butter at Room Temperature

  • 2 1/2 Cups Powdered Sugar Sifted

  • 1 Teaspoon Vanilla Extract


  • Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper or Silpats.
  • Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.
  •  In the bowl of a stand-up mixer mix the melted butter, sour cream, eggs, vinegar, vanilla and food coloring just until combined.
  •  In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the flour mixture to the butter mixture in four equal batches, mixing each batch completely before adding the next. Stir in the melted chocolate.
  • Scoop batter, using a medium cookie scoop (I leveled the scoop off),  onto the prepared baking sheets. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
  • Meanwhile, make the filling:  Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla extract.
  • Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.
  • Note: These obviously need to be stored in the fridge because of the cream cheese.  I thought they tasted significantly better as they came to room temp.

Credit: World Of Cooking

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