Peppermint Chocolate Whoopie Pies
Recipe from Two Peas and Their Pod
Peppermint Chocolate Whoopie Pies- two soft chocolate cake rounds filled with peppermint buttercream frosting, marshmallow fluff, and rolled in crushed peppermint candy. The perfect treat for Christmas time.
Servings: 25
Calories: 227kcal
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 packed brown sugar
- 1 large egg, at room temperature
- 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 crème (marshmallow fluff)
- Crushed candy canes, for garnish
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
Once the cookies are assembled, store the whoopie pies in the refrigerator for up to 3 days. If you stack them, make sure you put a piece of parchment paper or wax paper in between the layers so they don't stick together. You can also freeze the whoopie pies for up to 2 months. Wrap them individually in plastic wrap and freeze in a freezer container or bag.
Nutrition
Calories: 227kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 142mg | Potassium: 67mg | Fiber: 1g | Sugar: 23g | Vitamin A: 309IU | Calcium: 26mg | Iron: 1mg