Peppermint Whoopie Pies
Nothing beats the flavor combination of chocolate and peppermint during the holidays.
And this recipe for Peppermint Whoopie Pies is no exception.
Whoopie pies got their start in New England and the Pennsylvania Amish Country as simple homemade treats of two cake-like cookies sandwiched around a flavored cream filling.
And as always happens with something good, once the secret gets out all sorts of original flavor combinations start happening.
Some of the more popular holiday Whoopie Flavors tend to be gingerbread and pumpkin.
Here's one of our favorite recipes that combines chocolate and peppermint to make a perfectly satisfying holiday treat!
Peppermint Whoopie Pies Recipe
Chocolate Whoopie Cookie Cakes
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) butter
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup buttermilk
Whoopie Pie Filling
- 1/2 cup (1 stick) butter, softened
- 1 7.5 ounce jar marshmallow fluff
- 2 teaspoons pure vanilla extract
- 1 1/4 cups powderred sugar
- 1 cup crushed peppermint candies (about 50 peppermint disks)
Making the Chocolate Cookie Cakes
- Preheat oven to 350F degrees. Line two baking sheets with parchment paper or a nonstick baking mat and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt then set aside.
- In a large bowl, cream butter and brown sugar with an electric mixer until light and fluffy. Add egg, vanilla extract and peppermint extract and mix well.
- Slowly add flour mixture and buttermilk, alternating, beginning and ending with flour mixture.
- Cover dough and chill at least 30 minutes.
- Using a small ice-cream scoop (about 1 2/3-inches in diameter) or 2 tablespoons, drop tablespoonful mounds of the dough onto the prepared cookie sheet, spacing them about 2 inches apart.
- Bake 1 sheet at a time for 9 to 12 minutes, or until the mounds are puffed and a toothpick inserted in the center of 1 mound comes out clean.
- Cool cookies on pan for 3 to 5 minutes or until set then transfer to wire rack to cook completely.
Making the Filling
- In a large bowl, cream together butter, fluff, and vanilla extract until light and fluffy.
- Add powdered sugar slowly, mixing well.
Assembling the Whoopie Pies
- Arrange half of the cooled chocolate cookie cakes, flat side up, on a work surface.
- Mound about 1 1/2 tablespoons filling in the center of each cookie cake.
- Top with the remaining cookie cakes to make a sandwich.
- Chill whoopie pies to set filling.
- Roll edges in crushed peppermint candies.
Store any unfilled cookies and filling in airtight containers in refrigerator for up to 1 week, and filled cookies for up to 3 days. Be sure to bring cookies to room temperature before serving.
This recipe makes about 3 dozen Peppermint Whoopie Pies.
Prefer traditional whoopie pies made with chocolate cookie cakes and creamy vanilla filling?
More Cookie Recipes You Might Like
- Pumpkin Whoopie Pies
- Mint Chocolate Brownie Cookies
- Ultimate Chocolate Chunk Cookies
- Carrot Cake Cookies
- Frosted Cranberry Orange Cookies
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