Commercial RecipeHERSHEY'S COOKIES 'N' CREME Filled Whoopie Pies

Name: HERSHEY'S COOKIES 'N' CREME Filled Whoopie Pies
Yield: 9 dozen whoopie pies
Ingredients: WHOOPIE PIES; 1 lb. salted butter, softened; 3 lbs. granulated sugar; 8 fl. oz. vegetable oil; 1⁄2 oz. vanilla extract; 4 lbs. all-purpose flour; 14 oz. HERSHEY'S Cocoa, Dutch Processed (Item# 63025); 4 tsp. baking powder; 4 tsp. baking soda; 1-1⁄2 qts. (48 fl. oz.) milk; COOKIES 'N' CREME FILLING; 12 oz. salted butter, softened; 10-1⁄2 oz. shortening; 1 lb. 8 oz. marshmallow creme; 1 lb. 14 oz. powdered sugar; 2 oz. clear vanilla extract; 1 lb. 9 oz. Chopped HERSHEY'S Cookies 'n' Creme Bars (Item# 23992)

Details

Time: 0 minutes
Yields: 9 dozen whoopie pies

Give the classic Dutch treat a new and delicious twist when you make these HERSHEY'S COOKIES 'N' CREME Filled Whoopie Pies! Featuring HERSHEY'S Cocoa and chopped HERSHEY'S COOKIES 'N' CREME Bars, your guests will love this fun spin on the all-time favorite sandwich cookie.

Ingredients & Directions

Ingredients

WHOOPIE PIES
1 lb.

salted butter, softened
3 lbs.

granulated sugar
8 fl. oz.

vegetable oil
1⁄2 oz.

vanilla extract
4 lbs.

all-purpose flour
14 oz.

HERSHEY'S Cocoa, Dutch Processed (Item# 63025)
4 tsp.

baking powder
4 tsp.

baking soda
1-1⁄2 qts. (48 fl. oz.)

milk
COOKIES 'N' CREME FILLING
12 oz.

salted butter, softened
10-1⁄2 oz.

shortening
1 lb. 8 oz.

marshmallow creme
1 lb. 14 oz.

powdered sugar
2 oz.

clear vanilla extract
1 lb. 9 oz.

Chopped HERSHEY'S Cookies 'n' Creme Bars (Item# 23992)

READY TO MAKE THIS?

Directions

Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.

Prepare WHOOPIE PIES: Mix butter and granulated sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add oil and vanilla, mixing until fully incorporated. Blend together flour, HERSHEY'S Cocoa, baking powder and baking soda in large bowl. Add alternately with milk to butter mixture, mixing until well blended. Using #40 scoop, drop batter 2-inches apart on prepared sheet pans.

Bake 10 to 12 minutes* or until wooden pick inserted in center comes out clean. Remove from sheet pans to wire rack. Cool completely.

Prepare COOKIES 'N' CREME FILLING: Mix butter and shortening in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add marshmallow creme, mixing until fully incorporated. Gradually add powdered sugar and vanilla, mixing until well blended. Stir in Chopped HERSHEY'S Cookies 'n' Creme Bars. Using #40 scoop, place filling on the flat side of one cookie. Place flat side of another cookie on top, pressing down slightly so that the filling spreads to the edge of cookie. Repeat for all cookies.