Peppermint Bark Whoopie Pies
User Reviews
5
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Prep Time
45 mins
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Cook Time
5 mins
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Total Time
50 mins
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Servings
24 whoopie pies
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Calories
294 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Peppermint Bark Whoopie Pies
Description
Peppermint Bark Whoopie Pies are made by baking soft cocoa cookies using granulated sugar, butter, sour cream, and a mix of cocoa powder and flour with leavening agents. The batter includes a small amount of very hot water that helps achieve the right consistency for tender cookies. The cookies bake quickly at a high temperature and cool before assembly.
The filling consists of white chocolate melted with butter, powdered sugar, peppermint and vanilla extracts, salt, and heavy cream. This creates a smooth, sweet, and minty cream that contrasts the chocolate cookies. The peppermint extract is specifically selected to give an authentic peppermint flavor, avoiding the artificial taste of generic mint extracts.
An optional topping of melted dark chocolate and crushed candy canes provides a crunchy, festive touch, though the candy canes may dissolve if stored too long, so applying them just before serving is recommended.
The whoopie pies keep at room temperature for a few days or longer refrigerated, maintaining their flavor and texture.
Ingredients
For Cookies
- 1 cup granulated sugar
- ⅓ cup butter 5 ⅓ Tablespoons of butter, unsalted
- 1 egg lightly beaten, large
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 2 cups all-purpose flour
- ½ cup dark cocoa powder see note
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup water very hot or boiling
For Filling
- 6 oz white chocolate chocolate chips or a chocolate bar that’s been chopped into small pieces
- 1 cup butter softened, unsalted
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract see note
- ⅛ teaspoon salt
- 1 Tablespoon heavy cream
Optional Topping
- 4 oz dark chocolate bar melted
- 2 candy canes see note, crushed
Instructions
- Preheat oven to 450F (235C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together sugar and butter until creamy and well-combined.
- Add egg and vanilla extract and beat on low-speed until mixture is pale yellow and well-combined.
- Stir in sour cream.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Add about ⅓ of the flour mixture to the wet ingredients and use a spatula to stir the flour mixture in until mostly combined.
- Add about half of your very hot/boiling water and gently stir until mostly combined.
- Repeat the steps above, alternating adding remaining flour and water until all ingredients are completely combined.
- Drop batter by slightly rounded Tablespoon-sized scoop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
- Transfer to preheated oven and bake for 5 minutes, then allow cookies to cool for 5-10 minutes on baking sheet before carefully removing with a spatula to a cooling rack to cool completely before filling. While cookies are cooling, prepare filling.
White Chocolate Filling
- Place white chocolate in a microwave-safe dish and heat in the microwave in 15-20 second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside and allow chocolate to cool until it is no longer warm to the touch before proceeding.
- Beat butter in a large bowl using an electric mixer or stand mixer until smooth and creamy. Drizzle in melted, cooled chocolate and beat until completely combined.
- Gradually add powdered sugar and stir until completely incorporated, then stir in extracts and salt.
- Add heavy cream and slowly increase mixer speed to high, beating for 15-30 seconds on high speed.
- Dollop or pipe filling onto the bottom of one cookie and then top with another.
- If desired, you can drizzle whoopie pies with melted chocolate and sprinkle with crushed candy canes.
Notes
- Use dark cocoa powder for a richer chocolate flavor; Dutch-process cocoa powder or natural cocoa can be substitutes but will alter taste.
- Ensure to use peppermint extract, not mint extract, for a true peppermint flavor in the filling.
- Add any additional peppermint extract cautiously in ⅛ teaspoon increments, tasting as you go, to avoid overpowering the filling.
- Apply crushed candy cane topping shortly before serving to prevent it from dissolving in storage.
- Store whoopie pies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24whoopie pies
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1whoopie pie | |
| Calories | 294kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 128mg | 5% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 383IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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