Peppermint Whoopie Pies
These Peppermint Whoopie Pies combine soft chocolate cookies with creamy peppermint filling for a festive holiday treat!
Equipment
- Mixing Bowls
- Electric Mixer
- Spatula
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Cooling rack
Ingredients
For the Cookies:
- 1-2/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter at room temperature
- 4 tablespoons vegetable shortening
- 1 cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup milk
For the Filling:
- 2 cups powdered sugar
- 4 tablespoons unsalted butter at room temperature
- 3 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon salt
- Crushed candy canes for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the unsalted butter and vegetable shortening until creamy. Gradually add the dark brown sugar, mixing until well combined and fluffy.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Using a cookie scoop, drop rounded tablespoons of batter onto the prepared baking sheets, leaving enough space between each for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set. The cookies should look slightly underbaked in the center. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to a cooling rack.
Filling and Assembly
- While the cookies cool, prepare the peppermint filling. In a mixing bowl, beat together the powdered sugar, unsalted butter, heavy cream, vanilla extract, peppermint extract, and salt until smooth and fluffy.
- Once the cookies are completely cooled, spread a generous amount of the peppermint filling on the flat side of one cookie, then sandwich it with another cookie, flat side down. Repeat with the remaining cookies.
- Sprinkle crushed candy canes on top of the filling for a festive touch and additional crunch.
Notes
- Don’t overmix the batter to keep cookies soft and chewy.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Store whoopie pies in an airtight container at room temperature up to 3 days or refrigerate up to 1 week.