4 weeks ago

Chocolate Peppermint Whoopie Pies

Two soft, cake-like
cookies sandwiched around mounds of fluffy peppermint filling! A must-try
holiday cookie recipe from Twin Cities food blogger
greens & chocolate.

Is anyone else
excited for baking season? I absolutely love this time of year for so many
reasons – the lights, the decorations, the parties, and of course the baking! There’s
nothing I love to do more on the day of the first snowfall than to get in my
cozy clothes, turn on some Christmas music (don’t hate me for loving Mariah
Carey) and whip up some cookies.

I definitely have a
list of the things I try to make every year like my perfectly chewy sugar
cookies, ginger molasses cookies, saltine toffee and the peanut butter kiss
cookies, but I also save some butter for new recipes, too!

One of my favorite
flavor combinations around the holidays is peppermint and chocolate. Enter:
Chocolate Peppermint Whoopie Pies.  

While there are lots
of recipes called “whoopie pies” with chewy cookies, whoopie pies are
traditionally soft, cake-like cookies filled with a fluffy filling. This recipe
definitely is more on the traditional side as I made a chocolate cookie that is
very cake-like.

In between the two
soft cookies, I slathered a sizable amount of peppermint filling. To me, the
more frosting, the better. These whoopie pies are essentially a meal in itself
so bring. on. the. frosting. Come to think of it, they’re almost like
individual cakes with the frosting on the inside. A hand-held cake! What more
could you want?

A couple of notes
about these cookies. Since the cookies are soft, they don’t do well stacked on
each other. So I wouldn’t recommend stacking them in Tupperware containers
unless you want them sticking to each other. Which I doubt you do.

I would also
recommend storing them in the refrigerator for up to 3 days in an airtight

So what’s on your baking
list this holiday season? Maybe these Chocolate Peppermint Whoopie Pies?  They would be the star of any holiday cookie


Chocolate Peppermint Whoopie Pies

Makes about 20 whoopie pies
Preparation time: 50 minutes (not including time for cookies
to cool)


For the cookies:

  • 1 ⅔ cup all-purpose
  • ⅔ cup unsweetened
    cocoa powder
  • 1 ½ teaspoons baking
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • 1 cup packed brown
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup milk

For the filling:

  • 1 cup unsalted
    butter, at room temperature
  • 2 cups powdered sugar
  • 1 cup marshmallow
  • 2 tablespoons milk
  • 1 teaspoon peppermint
  • Red food coloring
  • Crushed candy canes


For the cookies:

  1. Heat oven to
    375 F.
  2. Line baking
    sheets with parchment paper.
  3. In a medium
    bowl, add flour, cocoa, baking soda and salt; mix until combined.
  4. In separate
    large bowl, beat butter and sugar with a mixer on medium until light and
    fluffy, about 2 minutes.
  5. Add egg and
    vanilla and beat for two more minutes.
  6. Add half of
    the flour mixture and half of the milk and beat on low until incorporated.
  7. Repeat with
    remaining flour and milk and beat until combined.
  8. Drop batter on
    prepared baking sheets in tablespoon clumps, each about two inches apart. Bake
    for 10-12 minutes each or until pies spring back when pressed gently.
  9. Cool for about
    five minutes before transferring them to a rack to cool completely.

For the filling:

  1. In a large
    bowl with electric mixer, beat together butter and powdered sugar until light
    and fluffy, about 2 minutes.
  2. Add
    marshmallow fluff, milk and peppermint extract; beat another 2 minutes.
  3. Remove about
    half of the filling that will remain white.
  4. Add a few
    drops of red food coloring to the remaining filling and beat until combined.
    Add more until desired color is attained.
  5. Spread or pipe
    filling onto half of the cookies. Top with remaining cookies.
  6. Place crushed
    candy canes in a shallow bowl or on a plate and roll the cookie filling in
    crushed candy canes.

Serve and enjoy!