Red Velvet Whoopie Pies

  • 15
    min prep
  • 25
    min total
  • 18

A whoopie pie is part cookie, part pie, part cake. In other words, you’re going to want to sit down for this. This take on a whoopie pie uses cream cheese frosting sandwiched between two chocolate and yogurt infused red velvet cookies.

“We create many Whoopie Pie flavors at simplethings, but one of the most popular is our red velvet version. We add semisweet chocolate to our batter to increase the richness, not only in taste but color. These little red gems are fun to bake in teaspoon size as well. Just decrease the cooking time to 5 minutes and fill with a heaping teaspoon full of filling. We served hundreds of them at the 2011 Emmy party!” – Andy Paxson of simplethings

Let's Make This!

  • Cookies
  • 1/3 cup (2 oz) semi-sweet chocolate chips
  • ¾ cup (6 oz) Tillamook Unsalted Butter, melted
  • ½ cup (4oz) Tillamook Naturally Plain Yogurt
  • 2 eggs
  • 1½ teaspoons apple cider vinegar
  • ½ teaspoon vanilla
  • 1 tablespoon red food coloring
  • 2¼ cups (18 oz) all-purpose flour
  • 1 cup (8 oz) granulated sugar
  • ¼ cup (2 oz) cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • Filling
  • 1 cup (8 oz) cream cheese, room temperature
  • 3 tablespoons (1.5 oz) Tillamook Unsalted Butter
  • 1 teaspoon vanilla extract
  • 2½ cups (20 oz) powdered sugar
  • Make the cookies
  • Step 1

    Preheat the oven to 375°F.

  • Step 2

    Place the chocolate chips in a microwave safe bowl and cook at 50 percent power until melted, about 2 minutes. Stir until smooth. Set aside.

  • Step 3

    Whisk together the melted butter, yogurt, eggs, vinegar, vanilla, and food coloring in a bowl.

  • Step 4

    In a separate bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda and salt.

  • Step 5

    Add the flour mixture to the butter mixture in three separate batches. Whisk together until completely incorporated before adding the next. Stir in the melted chocolate.

  • Step 6

    Using a tablespoon measure, scoop even amounts onto a non-stick baking sheet. Bake for 8-10 minutes. Cookies will spring back slightly when touched.

  • Step 7

    Cool 10 minutes before transferring to rack.

  • Make the filling
  • Step 1

    Beat the cream cheese with a mixer until smooth and creamy. Add the butter and beat until mixed completely.

  • Step 2

    Add the vanilla and powdered sugar. Beat until smooth and no lumps appear.

  • Fill the cookies
  • Step 1

    Sandwich a heaping tablespoon of filling between two cookies. Repeat with all cookies.

Recipe By

Ryan Handel and Andy Paxson

Opened in 2010 by Ryan Handel and Andy Paxson, simplethings was founded on the concept that the best things in life are simple. The devotion of real ingredients has made this classic neighborhood shop offering a modern approach to American comfort favorites an L.A. hot spot.

Full profile

You Might Also Like