Peppermint Chocolate Whoopie Pies

Quick Summary

Peppermint Chocolate Whoopie Pies- two soft chocolate cake rounds filled with peppermint buttercream frosting, marshmallow fluff, and rolled in crushed peppermint candy. The perfect treat for Christmas time.

Have you ever had a whoopie pie? Whoopie pies have two soft rounds of chocolate cake filled with a combination of vanilla buttercream frosting and marshmallow fluff.

Whoppie pies can be classified as either a cookie, pie, or cake. Basically, all of the best desserts in ONE! They are delicious no matter what dessert category they fall under.

Today, I am sharing my Peppermint Chocolate Whoopie Pie recipe. The peppermint twist is perfect for the holiday season. They are so fun and festive! Everyone loves this special dessert!

How to Make Chocolate Whoopie Pies

First, let’s start with the chocolate pie part…aka the cake, cookie, base of the sandwich. You can call it whatever you want:)

Preheat oven to 350 degrees F. Line large baking sheets with Silpat baking mats or parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Using a stand mixer, beat the butter and brown sugar together until light and fluffy, about 2 minutes, scraping down the sides of the bowl with a spatula as needed. Add the egg and vanilla extract and mix until combined. Scrape down the bowl, if necessary.
With the mixer on low, add &frac13; of the flour mixture, half of the buttermilk, &frac13; of the flour, the rest of the buttermilk, and finally the remaining flour mixture. Mix until just combined. Use your spatula to five the batter a final stir to make sure there isn’t any flour at the bottom of the bowl.
Use a small cookie scoop to scoop about 2 teaspoons of batter onto the prepared baking sheets, placing the whoopie pies about 2-inchres apart.
Bake for 10 minutes or until the whoopie pie centers spring back when gently touched. Let whoopie pies cool on the baking sheets for 5 minutes and then transfer to a wire cooling rack to cool completely.

How to Make Peppermint Filling

I like to make the filling while the little cakes are cooling. The filling is sweet, creamy, with a hint of peppermint. Make sure you lick the spatula:)

Using a stand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes.
Beat in the vanilla extract, peppermint extract, and salt. Scrape down the sides of the bowl with a spatula. Add the marshmallow crème and mix until combined.
I garnish the sides of the whoopie pies with crushed peppermint pieces, but you can stir in the pieces into the filling if you want a crunchy peppermint experience.
Refrigerate the filling for at least 30 minutes so it can set up.

Assembling the Whoopie Pies

It’s time to make whoopie pies! The fun part!

To assemble the whoopie pies, spread the peppermint filling on flat sides of half of whoopie pies and top with remaining pies. You can also use a pastry bag fitted with a tip to fill the cookies to make it easier.
Roll the cookies in the chopped candy canes or peppermint pieces. You might have to gently pat them on with your fingers or the back of a spoon to get them to stick.
Take a big bite and ENJOY! It’s ok if things get a little messy! WORTH it!
If you want the filling to set up a bit before serving, you can chill them for 30 minutes and then serve. This will help keep the filling in place.

How to Store Whoopie Pies

The filling can be made in advance and refrigerated for up to 2 days. Bring it to room temperature and beat again before assembling.
Once the cookies are assembled, store the whoopie pies in an airtight container in the refrigerator for up to 3 days. I find they start to dry out after day 3.
If you are going to stack them, put parchment paper or wax paper in between the layers so they don’t stick together.
You can freeze whoopie pies. Wrap them individually in plastic wrap, then place them in a freezer bag or freezer container. Freeze for up to 2 months.

For the whoopie pies:

2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 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 filling:

3/4 cup unsalted butter, at room temperature
1 1/4 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/8 teaspoon salt
2 1/2 cups marshmallow crème (marshmallow fluff)
Crushed candy canes, for garnish

Preheat oven to 350 degrees F. Line large baking sheets with Silpat baking mats or parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Using a stand mixer, beat the butter and brown sugar together until light and fluffy, about 2 minutes, scraping down the sides of the bowl with a spatula as needed. Add the egg and vanilla extract and mix until combined. Scrape down the bowl, if necessary.
With the mixer on low, add &frac13; of the flour mixture, half of the buttermilk, &frac13; of the flour, the rest of the buttermilk, and finally the remaining flour mixture. Mix until just combined. Use your spatula to five the batter a final stir to make sure there isn’t any flour at the bottom of the bowl.
Use a small cookie scoop to scoop about 2 teaspoons of batter onto the prepared baking sheets, placing the whoopie pies about 2-inchres apart.
Bake for 10 minutes or until the whoopie pie centers spring back when gently touched. Let whoopie pies cool on the baking sheets for 5 minutes and then transfer to a wire cooling rack to cool completely.
While the whoopie pies are baking, make the peppermint filling. Using a stand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract, peppermint extract, and salt. Scrape down the sides of the bowl with a spatula. Add the marshmallow crème and mix until combined. Refrigerate the filling for at least 30 minutes.
To assemble the whoopie pies, spread the mint filling on flat sides of half of whoopie pies and top with remaining pies. You can also use a pastry bag fitted with a tip to fill the cookies.
Roll the cookies in the chopped candy canes. Enjoy!

Once the cookies are assembled, store the whoopie pies in the refrigerator for up to 3 days. If you stack them, make sure you put a piece of parchment paper or wax paper in between the layers so they don’t stick together. You can also freeze the whoopie pies for up to 2 months. Wrap them individually in plastic wrap and freeze in a freezer container or bag.

Calories: 227kcal, Carbohydrates: 35g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 142mg, Potassium: 67mg, Fiber: 1g, Sugar: 23g, Vitamin A: 309IU, Calcium: 26mg, Iron: 1mg