Peppermint Chocolate Whoopie Pies

Why You’ll Love This Recipe

I love how these whoopie pies blend deep chocolate flavor with bright peppermint in a perfectly soft and chewy cookie. The marshmallow crème in the filling adds a pillowy lightness that balances the richness. They’re fun to make, easy to assemble, and always a hit when I serve them. Plus, they look beautiful—like something straight out of a holiday bakery box.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• 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 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

For Decoration:

• Crushed candy canes, for rolling

Directions

1. Prep the Oven and Baking Sheets:
   I preheat the oven to 350°F and line a few baking sheets with parchment paper or silicone mats.

2. Make the Chocolate Batter:
   In a bowl, I whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, I cream the butter and brown sugar until fluffy. Then I beat in the egg and vanilla. I alternate adding the flour mixture and the buttermilk to the wet mixture, mixing just until smooth.

3. Scoop and Bake:
   Using a cookie scoop, I drop about 2 teaspoons of batter per cookie onto the baking sheets, spacing them a couple of inches apart. I bake them for 10 minutes until they spring back when lightly touched.

4. Cool the Cookies:
   I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

5. Make the Filling:
   While the cookies cool, I beat the butter and confectioners’ sugar together until smooth. Then I mix in the vanilla, peppermint extract, and salt. Once that’s combined, I fold in the marshmallow crème until the filling is light and fluffy. I chill the filling for about 30 minutes so it sets up a bit.

6. Assemble the Whoopie Pies:
   I spread or pipe the filling on the flat side of half the cookies, then top with the other half to create sandwiches. Finally, I roll the exposed edges in crushed candy canes for that festive crunch.

Servings and Timing

Yield: 25 whoopie pies
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes

Variations

• I sometimes dip half of each assembled whoopie pie in melted dark chocolate before adding candy canes for an even richer twist.

• For a stronger minty flavor, I add more peppermint extract—but I taste as I go to avoid overpowering the filling.

• I’ve also made these with a chocolate ganache filling instead of marshmallow crème for a deeper cocoa experience.

Storage/Reheating

I keep these whoopie pies stored in the refrigerator in an airtight container for up to 3 days. When stacking, I layer parchment paper between each one to prevent sticking. For longer storage, I freeze them for up to 2 months—just bring them to room temperature before serving.

FAQs

Can I make the cookies ahead of time?

Yes, I bake the cookies a day in advance and store them in an airtight container. Then I just make the filling and assemble them the day I want to serve.

Can I use store-bought marshmallow fluff?

Absolutely. I often use marshmallow crème from the store to save time—it works perfectly in the filling.

What’s the best way to crush candy canes?

I place them in a zip-top bag and crush them with a rolling pin. It’s quick, and I get a nice mix of fine pieces and shards for texture.

Can I skip the peppermint for a different flavor?

Yes, you can switch the peppermint extract for almond, orange, or more vanilla to match other holidays or personal taste.

Do I need a cookie scoop?

It helps for consistency, but if I don’t have one, I just use two teaspoons to portion the dough evenly.

Conclusion

These Peppermint Chocolate Whoopie Pies are one of my favorite winter bakes—fun to make, festive to look at, and even better to eat. The chocolate and mint combo never goes out of style, and the soft cookie with creamy filling is irresistible. Whether it’s for a party, cookie tray, or just a seasonal treat, they bring pure holiday joy.