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.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Chocolate Peppermint Whoopie Pies
Prep Time50 Minutes
Servings20
0Ingredients
FOR THE COOKIES: 1 â…” cup all-purpose flour
â…” cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup unsalted butter
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
FOR THE FILLING: 1 cup unsalted butter, at room temperature
2 cups powdered sugar
1 cup marshmallow fluff
2 tablespoons milk
1 teaspoon peppermint extract
Red food coloring
Crushed candy canes
Directions
- FOR THE COOKIES: For the Cookies: Heat oven to 375 F. Line baking sheets with parchment paper.
- In a medium bowl, add flour, cocoa, baking soda and salt; mix until combined.
- In separate large bowl, beat butter and sugar with a mixer on medium until light and fluffy, about 2 minutes.
- Add egg and vanilla and beat for two more minutes.
- Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
- 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.
- Cool for about five minutes before transferring them to a rack to cool completely.
- FOR THE FILLING: In a large bowl with electric mixer, beat together butter and powdered sugar until light and fluffy, about 2 minutes.
- Add marshmallow fluff, milk and peppermint extract; beat another 2 minutes.
- Remove about half of the filling that will remain white.
- Add a few drops of red food coloring to the remaining filling and beat until combined. Add more until desired color is attained.
- Spread or pipe filling onto half of the cookies. Top with remaining cookies. Place crushed candy canes in a shallow bowl or on a plate and roll the cookie filling in crushed candy canes. Serve and enjoy!
50 minutes
Prep Time
0 minutes
Cook Time
20
Servings
Shop Ingredients
Makes 20 servings

Gold Medal All-Purpose Flour, 5 Pound
$5.79$1.16/lb

TCHO Super Powder Unsweetened Cocoa Powder, 6.7 Ounce
Huge Deal
$4.99 was $6.99$0.74/oz

Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz

Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz

Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb

Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb

Country Lane Large Eggs, 12 Each
$6.49$0.54 each

McCormick Pure Vanilla Extract, 1 Ounce
$3.99$3.99/oz

L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal

Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb

Wholesome Organic Powdered Confectioners Sugar, 16 Ounce
$5.99$0.37/oz

Dandies Vanilla Marshmallows, 10 Ounce
$6.29$0.63/oz

L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal

McCormick Pure Peppermint Extract, 1 Ounce
$3.69$3.69/oz

McCormick Red Food Color, 1 Ounce
$5.19$5.19/oz

Truvia Cane Sugar Blend Mix of Natural Stevia Sweetener and Cane Sugar, 24 Ounce
$8.79$0.37/oz
Directions
- FOR THE COOKIES: For the Cookies: Heat oven to 375 F. Line baking sheets with parchment paper.
- In a medium bowl, add flour, cocoa, baking soda and salt; mix until combined.
- In separate large bowl, beat butter and sugar with a mixer on medium until light and fluffy, about 2 minutes.
- Add egg and vanilla and beat for two more minutes.
- Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
- 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.
- Cool for about five minutes before transferring them to a rack to cool completely.
- FOR THE FILLING: In a large bowl with electric mixer, beat together butter and powdered sugar until light and fluffy, about 2 minutes.
- Add marshmallow fluff, milk and peppermint extract; beat another 2 minutes.
- Remove about half of the filling that will remain white.
- Add a few drops of red food coloring to the remaining filling and beat until combined. Add more until desired color is attained.
- Spread or pipe filling onto half of the cookies. Top with remaining cookies. Place crushed candy canes in a shallow bowl or on a plate and roll the cookie filling in crushed candy canes. Serve and enjoy!