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These Whoopies Pies are like the ultimate chocolate peppermint holiday cookie sandwich.
Imagine soft, cake-like cookies with a rich chocolate flavor, filled with a creamy, minty marshmallow filling and rolled in crunchy crushed peppermints. Boom! Whoopies Pies!
I looooove chocolately peppermint desserts and always have. The creamy filling in these whoopie pies is like heaven!
I love making these them during the holiday season. Not only do they taste amazing, but they also make the whole house smell like a chocolate factory—talk about multitasking!
Plus, they’re perfect for sharing with friends and family or even gifting during your holiday shopping. Or just being gobbled down by your kids when you’re not looking. Ha!
Trust me, once you make these, they’ll become a favorite thing on your holiday baking list.
So, put on your apron, grab your mixing bowls, and let’s whip up a batch of these yummy treats.
Just try not to eat all the marshmallow filling with a spoon—I speak from experience! Bring on the Whoppies Pies!
Some of our other favorite DESSERT RECIPES we have on our site include: White Chocolate and Raspberry Cheesecake, Classic Southern Buttermilk Pie Recipe, and Dunkin Donut Munchkins (Air Fryer Recipe).
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE WHOOPIES PIES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- DO I HAVE TO ADD CRUSHED PEPPERMINTS?
- CAN I MAKE THESE INTO PLAIN CHOCOLATE WHOOPIE PIES?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Chocolate Peppermint Whoopies Pies Recipe
WHY THIS RECIPE WORKS:
- Delicious Flavor Combination: The rich chocolate cookies paired with the cool peppermint marshmallow filling create a perfect holiday flavor.
- Simple Ingredients: Uses common pantry staples like cocoa powder, brown sugar, and vanilla extract, making it easy to bake anytime.
- Fun and Festive: Rolling the edges in crushed peppermints adds a delightful crunch and festive look that’s perfect for special events and gatherings.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Fine sea salt
- Light brown sugar
- Unsalted butter
- Vegetable oil
- Large eggs
- Vanilla extract
- Buttermilk
For the Filling:
- Shortening
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Fine sea salt
- Peppermint extract
- Marshmallow creme
- Crushed peppermints
HOW TO MAKE WHOOPIES PIES:
- Preheat the oven to 375°F. Line sheet trays with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt, and set aside.
- In the bowl of a stand mixer with the paddle attachment or a large bowl with an electric hand mixer (low mixer speed) mix together the brown sugar, butter, and oil until smooth.
- Add the eggs one at a time, fully mixing in the first before adding the next.
- Stir in the vanilla.
- Add half of the dry ingredients and stir until combined.
- Then add half of the buttermilk and stir it in until combined.
- Repeat with the remaining dry ingredients and buttermilk, scraping down the sides as needed.
- Place 2-inch dollops of the cake batter onto the prepared cookie sheet, at least 3 inches apart.
- Bake for 11-13 minutes until the tops appear dry, and a toothpick inserted into the center comes out clean.
- Let them cool on the sheet tray for 5 minutes, and transfer them to a wired rack to cool completely.
- While they are cooling, make the filling. Place the shortening and butter into a large bowl and whip until smooth with an electric hand mixer.
- Add the powdered sugar a little at a time until fully mixed in.
- Add the salt, vanilla, and peppermint extract and stir until combined.
- Whip in the marshmallow creme until smooth. Taste, add more peppermint extract if needed to your taste.
- Evenly distribute the filling among half of the whoopie cookie bottoms on the flat side.
- Add a top and gently press down, you want some of the filling to come out around the whole thing.
- Place the crushed peppermints into a shallow bowl, and roll the sides of the whoopies in the peppermints so they stick to the filling. Repeat with the remaining whoopie pies and serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO ADD CRUSHED PEPPERMINTS?
No, you don’t have to add crushed peppermints if you prefer not to.
The peppermint extract in the filling will still give you that delightful minty flavor.
Skipping the crushed peppermints will result in a smoother edge on your classic whoopie pie, which is perfect if you prefer less crunch.
You can also
CAN I MAKE THESE INTO PLAIN CHOCOLATE WHOOPIE PIES?
Absolutely! To make plain chocolate homemade whoopie pies, simply omit the peppermint extract from the filling and skip rolling the edges in crushed peppermints.
You’ll have classic chocolate whoopie pies with a creamy marshmallow filling—still delicious and sure to satisfy any chocolate lover.
ANY ADDITIONS?
The best whoopie pies are the ones you make your own.
We’re talking about your daily values in creamy goodness here!
- Sprinkle mini chocolate chips into the batter for extra chocolate goodness.
- Add a dash of espresso powder to enhance the chocolate flavor.
- Use cream cheese in the filling for a tangy twist.
- Roll the edges in festive sprinkles instead of peppermints for a colorful touch.
- Drizzle melted white chocolate over the tops for decoration.
- Include a layer of raspberry jam in the filling for a fruity surprise.
- Top with a dusting of powdered sugar for a snowy effect.
- Use colored marshmallow fluff to match holiday themes.
- Add chopped nuts like almonds or pecans for extra crunch.
- Make mini whoopie pies by using a smaller scoop of batter—perfect for parties!
ANY SUBSTITUTIONS?
Though I think this is a delicious whoopie pie recipe on it’s own, I know some people have dietary needs or just different taste buds, haha!
- Buttermilk: Use a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- Shortening: Replace with all unsalted butter in the filling for a richer taste.
- Vegetable oil: Use melted butter or melted coconut oil instead.
- Marshmallow creme: Substitute with marshmallow fluff or make a homemade version.
- Peppermint extract: Swap with vanilla extract for a classic vanilla filling.
- All-purpose flour: Use a gluten-free flour blend if needed.
HOW TO STORE:
Refrigerator: Place the gourmet whoopie pies in an airtight container and store them in the refrigerator for up to 3 days.
Keep in mind that the crushed peppermints may become slightly sticky over time due to moisture.
Freezer: You can freeze the unassembled cookies or the assembled whoopie pies without the crushed peppermints.
Wrap them individually in plastic wrap and place them in a freezer-safe bag or container.
They can be frozen for up to 3 months.
Thaw in the refrigerator before adding the crushed peppermints and serving.
DANA’S TIPS AND TRICKS:
- Use Room Temperature Ingredients: This helps the batter come together smoothly and ensures even baking.
- Don’t Overmix the Batter: Mix until just combined to keep the cookies soft and tender.
- Use a Cookie Scoop: A medium cookie scoop ensures evenly sized cookies for matching pairs.
- Line Baking Sheets with Parchment Paper: This prevents sticking and makes cleanup easier.
- Cool Completely Before Filling: Make sure the cookies are fully cooled on a wire rack to prevent the filling from melting.
- Adjust Peppermint Flavor: Start with a small amount of peppermint extract and adjust to taste; a little goes a long way!
These Whoopies Pies combine the rich taste of chocolate with the refreshing flavor of peppermint.
They’re perfect for the holidays or any time you want to enjoy a classic New England dessert with a festive twist.
So why wait? Whip up a batch and watch them disappear—just be prepared to share the recipe because everyone will be asking for it!
If you like this recipe, you might also like:
Chocolate Peppermint Whoopies Pies Recipe
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups light brown sugar packed
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups buttermilk
For the filling:
- ¾ cup shortening
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon peppermint extract
- 7.5 ounces marshmallow creme
- ½ cup crushed peppermints
Instructions
- Preheat the oven to 375°F. Line sheet trays with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt, and set aside.2 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In the bowl of a stand mixer with the paddle attachment or a large bowl with an electric hand mixer (low mixer speed) mix together the brown sugar, butter, and oil until smooth.2 cups light brown sugar, ½ cup unsalted butter, ½ cup vegetable oil
- Add the eggs one at a time, fully mixing in the first before adding the next.2 large eggs
- Stir in the vanilla.1 teaspoon vanilla extract
- Add half of the dry ingredients and stir until combined.
- Then add half of the buttermilk and stir it in until combined.1 ¼ cups buttermilk
- Repeat with the remaining dry ingredients and buttermilk, scraping down the sides as needed.
- Place 2-inch dollops of the cake batter onto the prepared cookie sheet, at least 3 inches apart.
- Bake for 11-13 minutes until the tops appear dry, and a toothpick inserted into the center comes out clean.
- Let them cool on the sheet tray for 5 minutes, and transfer them to a wired rack to cool completely.
- While they are cooling, make the filling. Place the shortening and butter into a large bowl and whip until smooth with an electric hand mixer.¾ cup shortening, ½ cup unsalted butter
- Add the powdered sugar a little at a time until fully mixed in.1 cup powdered sugar
- Add the salt, vanilla, and peppermint extract and stir until combined.1 teaspoon vanilla extract, ½ teaspoon salt, ¼ teaspoon peppermint extract
- Whip in the marshmallow creme until smooth. Taste, add more peppermint extract if needed to your taste.7.5 ounces marshmallow creme
- Evenly distribute the filling among half of the whoopie cookie bottoms on the flat side.
- Add a top and gently press down, you want some of the filling to come out around the whole thing.
- Place the crushed peppermints into a shallow bowl, and roll the sides of the whoopies in the peppermints so they stick to the filling. Repeat with the remaining whoopie pies and serve immediately.½ cup crushed peppermints
Notes
- Use Room Temperature Ingredients: This helps the batter come together smoothly and ensures even baking.
- Don’t Overmix the Batter: Mix until just combined to keep the cookies soft and tender.
- Use a Cookie Scoop: A medium cookie scoop ensures evenly sized cookies for matching pairs.
- Line Baking Sheets with Parchment Paper: This prevents sticking and makes cleanup easier.
- Cool Completely Before Filling: Make sure the cookies are fully cooled on a wire rack to prevent the filling from melting.
- Adjust Peppermint Flavor: Start with a small amount of peppermint extract and adjust to taste; a little goes a long way!
Nutrition
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