Peppermint Chocolate Whoopie Pies
User Reviews
4.8
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Prep Time
45 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
25
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Calories
227 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Peppermint Chocolate Whoopie Pies
Description
These whoopie pies are made by baking small rounds of chocolate batter flavored with cocoa powder and brown sugar until soft and springy to the touch. The batter includes buttermilk and baking soda for tenderness and lift. Once cooled, the cakes are sandwiched with a peppermint-flavored marshmallow cream filling made from butter, confectioners' sugar, peppermint extract, vanilla, and marshmallow creme, providing a light and fluffy contrast to the chocolate.
The crushed candy cane garnish adds a refreshing crunch and distinct peppermint aroma. The whoopie pies combine chocolate and mint in a festive treat suitable for holiday occasions or sweet snacks.
They can be refrigerated for up to three days with layers separated by parchment paper to avoid sticking, and also freeze well wrapped individually for longer storage.
Ingredients
For the whoopie pies:
- 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 brown sugar packed
- 1 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1 cup buttermilk at room temperature
For the peppermint filling:
- 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 creme (marshmallow fluff)
- candy canes for garnish, crushed
Instructions
- Preheat oven to 350 degrees F. Line large baking sheets with Silpat baking mats or parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Roll the cookies in the chopped candy canes. Enjoy!
Notes
- Store assembled whoopie pies in the refrigerator for up to 3 days, separating layers with parchment or wax paper to prevent sticking.
- Freeze individually wrapped whoopie pies for up to 2 months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 142mg | 6% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 309IU | 6% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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