MINT WHOOPIE PIES RECIPES

Steps:

• In a large bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add milk and mix well. (Dough will be sticky.) With lightly floured hands, roll dough into 3/4-in. balls., Place 2 in. apart on baking sheets coated with cooking spray. , Flatten slightly with a glass coated with cooking spray. Bake at 400° for 4-5 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool., In a small bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring if desired and milk. Spread on the bottoms of half of the cookies; top with remaining cookies.

Steps:

• Prepare the Cookies: Preheat oven to 350°F. Sift flour, cocoa, baking soda, and salt into a medium bowl, set aside.
• Beat together butter, brown sugar, and granulated sugar in the bowl of an electric stand mixer fitted with a paddle attachment on medium speed until fluffy, about 3 minutes. Add egg, and blend to combine. Turn mixer to “stir”; slowly add flour mixture, and beat until combined. Turn mixer to medium speed; slowly add buttermilk, and beat just until combined. Stir in vanilla and mint extract.
• Using a 1 ounce ice cream scoop, scoop 30 rounded scoops, 2-inches apart, on baking sheets lined with parchment paper. Bake in preheated oven until slightly cracked and cookies slightly spring back, 10 to 12 minutes. Let cool on baking sheets set on wire racks.
• Prepare the Filling: Beat together cream cheese and butter with an electric mixer on medium speed until slightly fluffy. Gradually add powdered sugar until well incorporated. Add vanilla, mint, salt, and 3 drops of green food coloring to achieve a pale green color. Stir in crushed Thin Mints cookies until incorporated. Place filling in large zip top bag, and snip the corner. Pipe filling evenly on 15 of the cookies. Top with remaining cookies.