Peppermint Chocolate Whoopie Pies
Total Time
55 minutes
Prep Time
45 minutes
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(25)
Ingredients
25 servings
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, (at room temperature)
- 1 cup packed brown sugar
- 1 large egg, (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk, (at room temperature)
- 3/4 cup unsalted butter, (at room temperature)
- 1 1/4 cups confectioners’ sugar, (sifted)
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/8 teaspoon salt
- 2 1/2 cups marshmallow crème (marshmallow fluff)
- Crushed candy canes, (for garnish)
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Preparation
Step 1
Preheat oven to 350 degrees F. Line large baking sheets with Silpat baking mats or parchment paper and set aside.
Step 2
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3
Using a stand mixer, beat the butter and brown sugar together until light and fluffy, about 2 minutes, scraping down the sides of the bowl with a spatula as needed. Add the egg and vanilla extract and mix until combined. Scrape down the bowl, if necessary.
Step 4
With the mixer on low, add 1/3 of the flour mixture, half of the buttermilk, 1/3 of the flour, the rest of the buttermilk, and finally the remaining flour mixture. Mix until just combined. Use your spatula to five the batter a final stir to make sure there isn’t any flour at the bottom of the bowl.
Step 5
Use a small cookie scoop to scoop about 2 teaspoons of batter onto the prepared baking sheets, placing the whoopie pies about 2-inchres apart.
Step 6
Bake for 10 minutes or until the whoopie pie centers spring back when gently touched. Let whoopie pies cool on the baking sheets for 5 minutes and then transfer to a wire cooling rack to cool completely.
Step 7
While the whoopie pies are baking, make the peppermint filling. Using a stand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract, peppermint extract, and salt. Scrape down the sides of the bowl with a spatula. Add the marshmallow crème and mix until combined. Refrigerate the filling for at least 30 minutes.
Step 8
To assemble the whoopie pies, spread the mint filling on flat sides of half of whoopie pies and top with remaining pies. You can also use a pastry bag fitted with a tip to fill the cookies.
Step 9
Roll the cookies in the chopped candy canes. Enjoy!
Step 10
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