Whoopie Pies get a Christmas twist with this Peppermint Whoopie Pies recipe. Dazzle everyone with Christmas with your holiday baking when you include these cute treats.
Ingredients (Print the RECIPE card here- pdf)
- Cookies:
- 2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) butter
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup buttermilk
- Filling:
- 1/2 cup (1 stick) butter, softened
- 1 7.5-ounce jar marshmallow fluff
- 2 teaspoons pure vanilla extract
- 1 1/4 cups powdered sugar
- 1 cup crushed peppermint candies (about 50 peppermint discs)
Directions
- Preheat oven to 350°F. In medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside.
- In large bowl, cream butter and brown sugar with electric mixer until light and fluffy. Add egg and extracts; mix well. Slowly add flour mixture and buttermilk, alternating, beginning and ending with flour mixture. Cover dough and chill at least 30 minutes.
- Drop dough by rounded tablespoons onto parchment-lined baking sheet, placing cookies 2 inches apart. Bake cookies 9 to 12 minutes, or until firm. Cool cookies on pan 3 to 5 minutes or until set, then transfer to wire rack to cool completely.
- For filling, in large bowl, cream together butter, fluff, and vanilla extract until light and fluffy. Add powdered sugar slowly; mix well. Spread flat side of half the cookies with heaping tablespoon of filling; top with second cookie to create sandwich. Roll edges in crushed peppermint candies; chill cookies to set filling.
- Store unfilled cookies and filling in airtight containers in refrigerator for up to 1 week, and filled cookies for up to 3 days. Bring cookies to room temperature before serving.
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