Crissy’s Red Velvet Whoopie Pie.

Do you love red velvet desserts? Than you’ll love these delicious Red Velvet Whoopie Pies!

Welcome to the Fan Recipe of the Week! Today we have an awesome recipe for Red Velvet Whoopie Pies which was sent into us from our good friend and fan Crissy. These are Crissy’s Red Velvet Whoopie Pies and here’s how to make it!

What you’ll need are:

• 2 cups all-purpose flour
• 2 Tbsp. unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 cup buttermilk
• 1 1-oz. bottle red food coloring (2 Tbsp.)
• 1 recipe Whoopie Pie Filling, recipe below.

Nutritional Information:
Carbohydrate: 10g, Sodium: 49g, Cholesterol: 12mg, Total Fat: 3g, Calories: 70, Protein: 1g.

1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.

7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

NOTES: I get about 40 cookies which equals 20 pies out of this…..I use a 1 tbsp. measuring spoon and dollop the batter onto the parchment and kinda flatten it out into a circle, not too much, just a little….they don’t really spread as they bake and 7 minutes was the perfect time for me!……also my first time ever using parchment paper….how easy!!

Big thank you to our great friend Crissy for sharing this delicious recipe! If you have a recipe and a photo to go along with them please feel free to post them to our Facebook page at We would love to see them and also possibly feature them on an upcoming episode of “Fan Recipe of the Week.” Also, be sure to share this with your friends and come back next week to see if your recipe is featured on the next Fan Recipe of the Week. I am Stephen Rummey from and I will see you next week!

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