Peanut Butter-Filled Whoopie Pies

The special cakelike cookies that make up these traditional Peanut ButterFilled Whoopie Pie sandwiches are simple to make. Then you fill your whoopie pies with a peanut butter creme filling that embodies the sweet combination of chocolate cake and peanut butter. REESES Creamy Peanut Butter makes it easy to make a delicious and smooth filling for this Peanut ButterFilled Whoopie Pies recipe.  Everybody loves a classic Pennsylvania Dutch whoopie pie. Make these Mini Red Velvet Whoopie Pies that are so good people will be whooping with joy!
Ingredients
1 package
Betty Crocker Milk Chocolate Cake Mix 15 25 oz
12 cup
HERSHEYS Cocoa
12 cup
water
12 cup
vegetable oil
3
eggs
Peanut Butter Creme Filling
1 can
Betty Crocker Whipped Fluffy White Frosting 12 oz
12 cup
REESES Creamy Peanut Butter
1 tsp
vanilla extract McCORMIK
Directions
Heat oven to 350F. Line cookie sheets with parchment paper.
2
Combine cake mix cocoa water oil and eggs beating until well blended. Drop by 2 level tablespoonfuls onto prepared cookie sheets.
3
Bake 8 to 10 minutes or until wooden pick inserted in center comes out clean. Immediately transfer parchment paper with cakes onto wire rack. Cool completely. Prepare Peanut Butter Creme Filling. Place 2 cakes flat sides together with about 2 tablespoons filling.
Peanut Butter Creme Filling
Beat frosting peanut butter and vanilla in medium bowl until well blended and fluffy.