Chocolate Peppermint Whoopies Pies Recipe

These Whoopies Pies are like the ultimate chocolate peppermint holiday cookie sandwich.

Course Dessert

Cuisine American

Keyword Whoopies Pies

Prep Time 15

Cook Time 13

Servings cookies

Calories 747kcal

Author Dana DeVolk

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