Whoopie Pies with Cream Cheese Filling

Warning: This is actually 2 cookies put together with filling in the middle. Don't worry, it's delicious!

I first saw this little cookie...its actually not that little...on one of the Bobby Flay Showdown episodes...I think thats what the show was called...not sure. Anyway, I tried this cookie first on...maybe it was Thursday? No, it was Wednesday. Maybe. I can't remember anymore. Anywho. I forgot to take pictures of the end result. Sorry. But here is the recipe:

Filling:

12 oz cream cheese, softened

1/3 cup +1tsp granulated sugar

1-8oz tub cool whip (the creamier the better)

With an electric hand mixer, or stand-up mixer, combine cream cheese and sugar until well blended and smooth.

After the mixture is smooth, use a spoon or rubber spatula to stir in the cool whip.

Cover with plastic wrap (optional), and place in refrigerator.

Cookie:

1 box (18.25 oz) chocolate cake mix (you can actually use anything but white and yellow, funfetti may not even work)

2 eggs (if eggs are small, use 3)

1/3 cup oil (canola or vegetable)

Combine cake mix, eggs and oil with a strong fork. It'll look too wet, then too dry but it will turn out fine. While mixing, the dough should turn into somewhat of a ball. If necessary, add 1 egg.

Preheat oven to 335dF. Line cookie sheets with wax paper. 

Roll dough into little 1in balls and place approximately 2-3in apart. Place another sheet of wax paper over cookies.

Using a flat surface (like a lid on peanut butter or a little can of chicken), flatten cookies to about 1/8in. Reuse the sheet of wax paper for flattening other cookie.

Make sure you have an even amount of cookies.

After the cookies have cooled, get out filling. You can either pipe on the filling on one cookie or use a rubber spatula to add the filling to a cookie.

After adding filling to one cookie, take another cookie and smush it onto the filling to make your Whoopie Pie.

==Andersen Girlie's Tip(s)==

--For best results, refrigerate over night, with the cookies assembled. Making them at least 1 day in advance makes the cookies soft and yummy.

--To soften Cream Cheese: place cheese in microwave safe bowl and microwave for 15 seconds. Stir it with a fork. Replace back in microwave for 15 seconds. Stir again with fork. If it still isn't that soft, microwave again for 15 seconds. Do as many times necessary, but it shouldn't take more than 1 minute.

If you have any questions about making these, just ask! I'm completely willing to explain anything that might now make sense.