Butterfinger Whoopie Pies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 2 cups Powdered sugar
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 (8 ounce block Cream cheese
  • 1/2 cup Sour cream

• Desserts

  • 1 Nestle toll house cookies & more cookie baking mix with butterfingers

Found on fakeginger.com

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 eggs
• 1/2 cup sour cream
• 1 NESTLÉ® TOLL HOUSE® Cookies & More Cookie Baking Mix with Butterfingers
• 1 (8 ounce) block cream cheese
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla
• 2 cups powdered sugar

Directions

• Preheat oven to 350F. Line 2 baking sheets with parchment paper.
• Cream softened butter with an electric mixer until light and fluffy. Add eggs and sour cream and beat until combined, scraping down the bowl as needed. Slowly add cookie mix and beat until just combined. Use a rubber spatula to fold in Butterfinger Baking Bits.
• Drop by rounded tablespoon onto prepared baking sheets, leaving about an inch between spoonfuls.
• Bake 11 - 12 minutes or until cookies are golden brown.
• Cool completely before frosting.
• Beat cream cheese and peanut butter together until no lumps remain. Add vanilla and powdered sugar, slowly, and beat until combined.