Name: Peppermint Chocolate Whoopie Pies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ½ cup cocoa powder; 1 teaspoon baking soda; ¾ teaspoon salt; ½ 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; ¾ cup unsalted butter, at room temperature; 1¼ cups confectioners’ sugar, sifted; 1 teaspoon vanilla extract; ½ teaspoon peppermint extract; ⅛ teaspoon salt; 2½ cups marshmallow crème; Crushed candy canes (for rolling the edges)

Peppermint Chocolate Whoopie Pies

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These peppermint chocolate whoopie pies are soft, festive, and filled with fluffy marshmallow peppermint buttercream. Rolled in crushed candy canes, they’re the perfect holiday treat!

Author: Sarah
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 25 whoopie pies
Category: Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the Chocolate Cookies:

2 cups all-purpose flour

½ cup cocoa powder

1 teaspoon baking soda

¾ teaspoon salt

½ 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 Marshmallow Filling:

¾ cup unsalted butter, at room temperature

1¼ cups confectioners’ sugar, sifted

1 teaspoon vanilla extract

½ teaspoon peppermint extract

⅛ teaspoon salt

2½ cups marshmallow crème

For Garnish:

Crushed candy canes (for rolling the edges)

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Instructions

Preheat and prep pans:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Make the cookie batter:

In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

In a stand mixer, beat butter and brown sugar until light and fluffy.

Add egg and vanilla extract, mixing until smooth.

Alternate adding dry ingredients and buttermilk, mixing until just combined.

Scoop and bake:
Use a 2-teaspoon scoop to portion batter onto prepared baking sheets, leaving space between each.
Bake for 10 minutes, or until centers spring back when gently touched. Cool completely on a wire rack.

Make the filling:
Beat butter and confectioners’ sugar until fluffy. Mix in vanilla, peppermint extract, and salt.
Fold in marshmallow crème until fully incorporated.
Chill filling in the fridge for 30 minutes for easier assembly.

Assemble the whoopie pies:
Spread or pipe filling onto the flat side of half the cookies. Top with remaining cookies to sandwich.
Roll edges in crushed candy canes for a festive look.

Notes

Storage: Refrigerate up to 3 days in an airtight container.

Freezing: Freeze for up to 2 months with parchment between layers.

Let ingredients come to room temperature for the best texture and mixing.

Optional: Add a few drops of red food coloring to the filling for a festive touch!

Find it online: https://allrecipesmade.com/peppermint-chocolate-whoopie-pies/