Red Velvet Whoopie Pies


Red Velvet Whoopie Pies

Primary Media

User Rating

2.92 out of 5 stars
Rate it:
25 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    A shredded coconut and marshmallow filling sandwiched between two red velvet cake-like cookies—we heart this dessert.

    Recipe Tags

    Servings and Ingredients

    Serves 18
    For the cookies:
    1 oz. semisweet chocolate baking bar, chopped
    ½ oz. milk chocolate baking bar, chopped
    12 tbsp. Hy-Vee unsalted butter, melted
    ½ c. Hy-Vee sour cream
    2 Hy-Vee large eggs
    1 ½ tsp. Hy-Vee apple cider vinegar
    ½ tsp. Hy-Vee vanilla extract
    1 tbsp. red food coloring
    2 ¼ c. Hy-Vee all-purpose flour
    1 c. Hy-Vee granulated sugar
    ¼ c. Hy-Vee unsweetened cocoa powder
    2 tsp. Hy-Vee baking powder
    ¼ tsp. Hy-Vee baking soda
    ½ tsp. Hy-Vee salt
    For the filling:
    1 c. Hy-Vee unsalted butter, softened
    2 c. sifted Hy-Vee powdered sugar
    1 (7 oz) jar marshmallow crème
    2 tsp. Hy-Vee pure vanilla extract
    1 c. Hy-Vee shredded coconut

    Things To Grab


      1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper; set aside.
      2. In a microwave-safe bowl, combine semisweet and milk chocolate and microwave in 30 second intervals, stirring between each, until completely melted. Whisk until smooth.
      3. In a medium bowl, combine 12 tablespoons melted butter, sour cream, eggs, vinegar, vanilla and food coloring; whisking until combined. In a separate bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. Gradually add to butter mixture, mixing completely between additions, just until combined. Stir in melted chocolate.
      4. Using a spoon, place heaping tablespoonfuls of batter on prepared baking sheets.
      5. Bake for 8 to 10 minutes, or until cookies spring back when lightly pressed. Cool 10 minutes on baking sheets, then transfer to racks to cool completely.
      6. Meanwhile, for the filling, cream 1 cup softened butter and powdered sugar. Add marshmallow crème and vanilla. Whip for 3 minutes, or until fluffy.
      7. Sandwich two cookies with icing, then roll in shredded coconut.

      Nutrition facts


      410 Calories per serving

      Amounts Per Serving

      • Total Fat: 22g
      • Cholesterol: 75mg
      • Sodium: 170mg
      • Total Carbohydrates: 51g
      • Protein: 3g

      Daily Values

      Vitamin A 15%
      Vitamin C 0%
      Iron 6%
      Calcium 6%

      Recipe Source:

      Hy-Vee weekly ad from the week of December 2, 2015.