CHOCOLATE PEPPERMINT WHOOPIE PIES RECIPES

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WHOOPIE PIES WITH PEPPERMINT FILLING RECIPE | LAND O’LAKES



Whoopie Pies With Peppermint Filling Recipe | Land O’Lakes image

These little chocolate cake–like cookies with a peppermint filling are sure to disappear quickly.

Provided by Land O'Lakes

Categories     Sandwich    Buttercream Frosting    Cookie    Peppermint    Mint    Dessert    Frosting    Cake    Dessert    Cookie    Dessert

Total Time 1 hours 1 minutes

Prep Time 1 hours 0 minutes

Yield 36 sandwich cookies

Number Of Ingredients 17

Whoopie Pies
2 cup all-purpose flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup Land O Lakes® Butter softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large Land O Lakes® Egg
1 teaspoon vanilla
1 cup milk
Filling
1/2 cup Land O Lakes® Butter softened
1 (7-ounce) jar marshmallow créme
2 cups powdered sugar
1/2 teaspoon peppermint extract
Red food color

Steps:

  • Heat oven to 375°F. Line cookie sheets with parchment paper; set aside.
  • Combine flour, cocoa, baking soda and salt in bowl; set aside.
  • Combine 1/2 cup butter, sugar and brown sugar in another bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed. Add flour mixture alternately with milk, beating at low speed after each addition.
  • Drop batter by scant tablespoonfuls onto prepared cookie sheets. Bake 7-8 minutes or until tops are just set. Do not over bake. Cool 1 minute on cookie sheets; move entire sheet of parchment with cookies to cooling rack. Cool completely.
  • Combine 1/2 cup butter and marshmallow crème in bowl; beat at medium speed until well mixed. Add powdered sugar, peppermint flavoring and enough food color to tint filling to desired hue. Beat until well mixed.
  • Spread 2 teaspoons filling onto bottom-side of half of cookies. Top each with second cookie, bottom-side down; press together slightly.

Nutrition Facts : Calories 150 calories, FatContent 6 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 140 milligrams, CarbohydrateContent 23 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 1 grams

CHOCOLATE PEPPERMINT WHOOPIE PIES RECIPE BY TASTY



Chocolate Peppermint Whoopie Pies Recipe by Tasty image

In the spirit of the holidays, we put a peppermint twist on a childhood favorite. Two mint chocolate cookie cakes are sandwiched together with a classic marshmallow creme filling. Roll the sides in crushed peppermint candies for extra crunch and seasonal fun. Don’t forget to refrigerate the filling before piping onto the cakes for less mess and easy eating.

Provided by Betsy Carter

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 10 servings

Number Of Ingredients 17

2 ¼ cups all purpose flour
½ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon espresso powder, optional
1 stick unsalted butter, room temperature
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon peppermint extract
1 cup whole milk, room temperature
1 stick unsalted butter, room temperature
14 oz marshmallow cream
2 ½ cups powdered sugar, plus more as needed
¼ teaspoon kosher salt
40 crushed peppermint candies

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • Make the cakes: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
  • In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium-high speed until light and fluffy, 1–2 minutes. Add the egg and peppermint extract and beat until smooth and lightened in color, about 1 minute.
  • Add about a third of the dry ingredients and mix on medium-low speed until combined, then add half of the milk and mix until incorporated. Continue alternating additions of the dry ingredients and milk, scraping down the sides and bottom of the bowl as needed.
  • Use a 1½-ounce ice cream scoop to portion out the batter onto the prepared baking sheets, spacing at least 2 inches apart.
  • Bake the cakes for 12–14 minutes, until firm to the touch and a toothpick inserted into the center of a cake comes out clean. Remove from the oven and let cool completely.
  • Make the marshmallow filling: Add the butter and marshmallow creme to a large bowl and beat with an electric hand mixer on medium-high speed until fully combined, 2–3 minutes. Sift in the powdered sugar and salt, then beat for another 2–3 minutes, until combined. The mixture should be stiff; if not, add a few more tablespoons of powdered sugar. Transfer the filling to a piping bag or zip-top bag. Place the piping bag in the refrigerator for at least 15 minutes before assembling the whoopie pies.
  • When ready to assemble, cut a 1-inch (2.5 cm)-wide opening from the corner of the piping bag.
  • Pipe a thick spiral of the filling (¼–? cup) onto the flat sides of half of the cakes, leaving a ¼-inch (½ cm) border around the edge. Place the remaining cakes on top of the filling, domed sides up, and press down lightly to adhere.
  • Add the crushed peppermint candies to a bowl. Roll the sides of each whoopie pie into the peppermint candies to coat. (For a more polished look, use a spoon to tilt the crushed peppermints onto the exposed filling).
  • Refrigerate the whoopie pies until ready to serve, then remove from the refrigerator at least 10 minutes prior to serving.
  • Enjoy!

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