It’s Pi Day you guys!
And as you know I don’t do pie (other than this one, of course). But I’ve decided that any recipe with the word “pie” in it counts – I mean, this isn’t a real holiday, so we can bend the rules, right? Especially if we’re bending them for these!
I love – LOVE – whoopie pies. Tiny little cakes with just the right amount of filling, they’re that happy cross between a cookie and a cupcake and one of my favorite desserts.
The inspiration for these beauties came from an ice cream shop we visited in Florida last month. I selected their Biscoff ice cream with Cinnamon Toast Crunch mix-ins and it was DELICIOUS. So I hijacked the idea and turned it into these whoopie pies. I had a feeling they’d be as scrumptious as that ice cream and they were.
And so easy too.
How are you celebrating Pi Day?
1/2 cup Cinnamon Toast Crunch
1/2 cup sugar
6 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces cream cheese, softened
1/4 cup Biscoff
1/2 teaspoon vanilla
1/2 cup confectioner’s sugar
Make the cookies: Pre-heat oven to 350 degrees; line 2 baking sheets with parchment paper. Process the Cinnamon Toast Crunch till fine; set aside.
Beat the sugar and butter till light and fluffy. Add the egg and vanilla and beat again. Add the flour, baking powder, salt and half the cereal crumbs and beat again. Transfer batter to a heavy duty ziploc bag and snip a 1/2″ opening in one corner. Pipe circles 1″ – 2″ in diameter, spacing about 1 1/2″ apart. Sprinkle with remaining cereal crumbs. Bake for 10-15 minutes, or till light golden brown around the edges and spring back when lightly touched. Cool cookies completely on pans on wire racks.
Make the filling: Beat the cream cheese and Biscoff till light and fluffy. Add the vanilla and beat again. Add the confectioner’s sugar, mixing on low speed till combined, then increasing speed to medium-high – beat till light and fluffy. Transfer to a heavy duty ziploc bag and snip a 1/2″ opening in one corner.
Assemble the whoopie pies: Match up the cookies so that you have as many similar pairs as possible, and turn one of each pair over so that the flat sides are facing up. Pipe some of the filling onto each of the bottoms and top with the remaining cookies, pressing down slightly so that the filling spreads to the edges. Chill the pies for about 30 minutes.
This delicious recipe brought to you by Sheri Silver
More cookie inspiration can be found right on my Pinterest board!