With the holiday season coming into full swing, people usually get busy with baking their favorite goodies. Peppermint whoopie pies are a great twist to a classic favorite dessert or snack for the season. The minty twist to the rich chocolate cookies and the creamy marshmallow filling make this a perfect holiday food to snack on.
Baking peppermint whoopie pies are now even easier thanks to marshmallow crème being available in most grocery stores and supermarkets. You can make peppermint whoopee pies in advance and store them in the fridge a day before serving them. Family and friends will love this holiday themed dessert.
Ingredients
Cookie Ingredients
2 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 and ¼ teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter, softened
1 cup brown sugar, packed
1 large egg at room temperature
1 teaspoon vanilla extract1 cup buttermilk
Filling Ingredients
1 cup butter
1 and ½ cup of powdered sugar, sifted
1 teaspoon vanilla extract
1 – 7oz jar marshmallow crème or fluff
1/2 and 1/4 cup crushed peppermint candies
Directions
Preheat Oven to 375oF. Sift the flour, baking soda, cocoa powder and salt in a large bowl. In a separate bowl, cream the butter and brown sugar until light and fluffy. Add the egg and beat well, then beat in the vanilla extract. Put the mixer on low speed, add the flour mixture and the buttermilk alternately starting and ending with the flour mix. Scrape the sides of the bowl occasionally and make sure everything is blended until smooth.
In a parchment lined baking sheet, spoon the cookie mixture in heaping tablespoon sized amounts, spaced 2 to 3 inches apart. A regular ice cream scoop can also be used. You can smooth the tops of the cookies with the back of a spoon if you’d like. Place the baking sheet in the oven and bake for 9 to 10 minutes or until firm. The tops of the cookies should bounce back when pressed lightly. Remove baking sheet from the oven and let the cookies cool on a wire rack.
For the filling of the peppermint whoopie pies, beat the butter and gradually add the powdered sugar until light and fluffy. Beat in the vanilla and the salt and then beat in the marshmallow crème. Scrape down the sides of the bowl occasionally and beat until mixed well. Stir in the 1/2 cup of peppermint candies and mix well.
Once the cookies are completely cool you can assemble the peppermint whoopie pies by taking a cookie and spreading a heaping tablespoon of filling on the flat side. Top this with another cookie to complete the pie. Use the remaining crushed peppermint to roll the edges of the cookie in.
Chill the peppermint whoopie pies for a while to let the filling set. You can store the pies in the fridge for about a week. Bring the peppermint whoopie pies to room temperature before serving.
For added visual effect you can add a few drops of green or red food coloring to the marshmallow mixture. Depending on your taste as well, you can add or decrease the amount of peppermint candies you put in.
Have fun baking and enjoy biting into the minty goodness of your peppermint whoopie pies!
