4.8 from 75 votes
Peppermint Chocolate Whoopie Pies
Peppermint Chocolate Whoopie Pies feature soft chocolate cakes sandwiching a creamy peppermint marshmallow filling. The batter combines cocoa powder and brown sugar for rich chocolate flavor, while the filling blends butter, confectioners' sugar, peppermint extract, and marshmallow creme for a smooth, festive taste topped with crushed candy canes.
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
Servings:
25
Calories:
227 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 25 Serving
Amount Per Serving
Calories 227
% 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.