Copycat Jelly Creme Pies

Prep Time:

Bake/Cook Time:

10m

Yield:

8 cookies

Were you a fan of Little Debbie® Jelly Creme Pies as a kid? Then you are going to love this delicious copycat made with cream cheese filling, strawberry jam, white cake cookies, and milk chocolate on top. These Copycat Jelly Creme Pies have all the same flavors as the store-bought version, just in a semi-homemade form.

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Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

White Cake Cookies

1 box (15.25 oz) cake mix, white
2 eggs, room temperature
1/3 cup vegetable oil

Cream Cheese Filling

1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 1/2 cups Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla

Additional

4 tablespoons strawberry jam
10 ounces milk chocolate candy melts

Directions

For cookies, preheat oven to 350ºF.
Mix cake mix, eggs, and oil. Scoop out heaping tablespoons and roll them into balls. Slightly flatten dough with your palms and place on a cookie sheet lined with parchment paper or a silicone baking mat.
Bake for 8-10 minutes until slightly golden on bottoms. Let cool completely.
For cream cheese filling, mix butter and cream cheese using an electric mixer.
Add powdered sugar 1 cup at a time, mixing between each addition. Scrape down sides as needed.
Mix in vanilla.
Transfer filling to a piping bag and set aside.
To assemble, using cream cheese filling, pipe a dam around top of a cookie. Spoon about 1/2 tablespoon of jam into center. Place another cookie, upside down (flat side up) onto top of filling.
Repeat with remaining cookies. Freeze all of assembled cookies for 10 minutes.
Melt chocolate melting candy according to directions on package.
Place cookies on a cooling rack, and place rack over a silicone mat or parchment paper.
Spoon 2 tablespoons of melted chocolate over each cookie and let chocolate run over sides. It should cool and harden quickly.