At this point, you should get out pen and paper and begin your thank you notes to me. I’ll wait.
Once you taste these Whoopie Pies, you will be sending me thank you notes. You might even want to kiss me on the lips (but unless you’re Andrew, Kensington or Smtih Shull, that is not appropriate…unless you’re Michael Buble or Jude Law and then of course, exceptions can be made).
Here’s the thing…I make at least 3 dessert recipes a week and my kiddos always sample a little, so tasting sweets isn’t really a big deal for them. That being said, Smith had a few bites of these on a Sunday afternoon and then on Wednesday morning as we were driving down the road, he goes, “Hey mom, you know those Butterscotch Whoopie Pies, can you like make those all the time?”. Yes. Three days later, my four year old boy was still day dreaming about how delicious these things are.
You will day dream about them too.
1 box yellow cake mix
1 small (3 oz) box of instant butterscotch pudding mix (dry, don’t prepare)
1/2 cup veggie oil
1/4 cup water
1 cup butterscotch chips
store bought vanilla frosting
This makes about one dozen Whoopie Pies.
Preheat oven to 350 degrees
Combine cake mix, dry pudding mix, oil, eggs, and water in bowl.
Drop by 2 tablespoons onto lined cookie sheet (leave about an inch between each cookie)
Bake 8-9 minutes
Cool on pan 5 minutes, move to wire rack and cool 15 more minutes.
Combine your store bought frosting with your butterscotch chips. Set aside.
Take one cookie and place a tablespoon or so of frosting in the center. Press another cookie on top (this will spread the icing out to the edge).
Perfection. Really and truly…perfection.