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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RED VELVET PEPPERMINT WHOOPIE PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cake mix, oil, eggs, and peppermint extract together in a bowl.
• Roll the dough into walnut-size balls and space about 2 inches apart on a cookie sheet.
• Bake in the preheated oven until the tops of the cookies start to crack, about 8 minutes. Take out of the oven and let cool on the pan for about 5 minutes before moving to a cooling rack.
• Beat cream cheese, butter, and vanilla extract together in a bowl with an electric mixer. Add powdered sugar a little at a time to reach desired consistency, or to sweeten to your liking.
• Spread filling between 2 cooled cookies.

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.

HOLIDAY WHOOPIE PIES

Steps:

• For the Cookies:
• Preheat oven to 350º. Line two half-sheet pans with Silpats or lightly grease.
• In a large (at least 5 quart) bowl of stand mixer, cream sugar and 1 cup unsalted butter with paddle attachment for 3-5 minutes. Add eggs, beating well after each. Add vegetable oil and vanilla and beat.
• In a large separate bowl, sift flour, cocoa powder, baking soda, baking powder, and 1 teaspoon salt together.
• With mixer on very low speed, gradually add half of the dry ingredients to the egg mixture. Blend well. With mixer running on low, add 1 1/2 cups of the milk. Mix until blended. Repeat with remaining dry ingredients and 1 1/2 cup milk.
• Using a standard 1/4-cup ice cream scoop, place batter on baking sheets, spacing 2-3″ apart. Bake 12 minutes, rotating pans (move lower pan to top level and top level to lower level) after the first 6 minutes. Remove cookies from oven and transfer to cooling racks. Repeat with remaining batter. Don't worry if some are a little cracked on the top - that's normal! Cool completely prior to filling.
• For the Filling:
• Combine 1 1/2 cups butter, shortening, confectioner's sugar, marshmallow creme, 4 tablespoons milk, peppermint extract and 1/2 teaspoon salt in large bowl of mixer and beat until fluffy with paddle attachment.
• Place peppermints in heavy plastic bag and crush with hammer or flat side of meat tenderizer. Sift crushed mints through fine sieve to separate dust from bits of candy. Fold 1/2 of candy bits plus "dust" into the filling. Reserve other half of candy pieces for garnish.
• To assemble:
• Place a scoop of filling on the flat side of one cookie. Place another cookie, flat side down on top, pressing down gently. Roll edges of icing in remaining crushed peppermints. Package immediately in clear cellophane bags and tie with ribbon.