Chocolate Peppermint Whoopie Pies Recipes

CHOCOLATE PEPPERMINT WHOOPIE PIES

Steps:

• For the cookies: Whisk together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Sift into another large bowl.
• Beat the granulated sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated. Beat in the vanilla. Alternate adding the dry mixture and the milk, beginning and ending with the dry mixture. Mix until just incorporated. Refrigerate the dough until chilled, about 1 hour.
• Adjust the oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment and lightly coat with cooking spray.
• Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). Keep the remaining batter chilled while working.
• Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with parchment, lightly coat with cooking spray and bake the remaining batter in batches (cool, reline and spray the baking sheets each time).
• For the filling: Beat the confectioners' sugar and shortening in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk and peppermint extract and beat until light and airy, about 5 minutes.
• Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge. Put the crushed candy canes on a plate and roll the sides of the whoopie pies in the candy.
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PEPPERMINT WHOOPIE PIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper and coat with cooking spray. Whisk the flour, baking powder, baking soda and 1/4 teaspoon salt in a medium bowl. Beat 6 tablespoons butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the milk and vanilla, until just combined.
• Arrange mounds of batter (about 1 heaping tablespoonful each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers. Bake, switching the pans halfway through, until the tops of the cookies spring back when pressed, 9 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Meanwhile, beat the remaining 6 tablespoons butter, the peppermint extract and the remaining pinch of salt in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Gradually beat in the confectioners' sugar until smooth. Spread 1 1/2 tablespoons filling on the flat side of half of the cookies; sandwich with the remaining cookies. Roll the edges in the crushed candy canes.