Peppermint Chocolate Whoopie Pies

[Honoria]

Peppermint Chocolate Whoopie Pies





PREP TIME

45minutes mins

COOK TIME

10minutes mins

TOTAL TIME

55minutes mins
SERVINGS

25


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 ⅓ of the flour mixture, half of the buttermilk, ⅓ 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.

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