Choco-Peppermint Whoopie Pies

🕒 Prep: 30 min
🔥 Cook: 12 min
🍽 Serves: 12
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Choco-Peppermint Whoopie Pies are your sweet ticket to festive delight. With their soft, chocolatey cookies and creamy peppermint filling, they capture the essence of holiday cheer in every bite. Perfect for sharing with friends and family during the holiday season or whenever you need a touch of festive flavor.

Ingredients for Choco-Peppermint Whoopie Pies

All-purpose flour provides structure to the cookies, ensuring they hold their shape. Cocoa powder gives a deep chocolate flavor that pairs beautifully with peppermint. Baking soda helps the cookies rise and become fluffy. Salt enhances the overall flavor, balancing the sweetness. Granulated sugar sweetens the batter and helps create that perfect cookie texture. Unsalted butter adds richness and moisture. Egg acts as a binding agent, holding everything together. Vanilla extract enhances the other flavors. Buttermilk adds a slight tang and keeps the cookies tender. For the filling, heavy cream whipped to peaks gives a light, airy texture, while powdered sugar sweetens the cream without graininess. A touch of peppermint extract gives that classic minty flavor.

Tips & Tricks

  • Ensure your butter is softened to room temperature for easier mixing.
  • Use a piping bag for the filling if you want a neater presentation.
  • Chill the cookies briefly if the filling is too soft — it helps firm them up.
  • To avoid messy fingers, use a small spoon to roll the edges in sprinkles.

Serving Suggestions

These whoopie pies are delightful with a glass of cold milk or a cup of peppermint tea. For a party, serve them on a festive platter with a garnish of fresh mint leaves for a pop of color and aroma.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?
Buttermilk adds a bit of tang and moisture. If you don’t have it, mix regular milk with a teaspoon of lemon juice or vinegar as a substitute.
How long can I store these whoopie pies?
Store them in an airtight container in the fridge for up to 3 days. Bring them to room temperature before serving.
Can I freeze the whoopie pies?
Yes, you can freeze them before filling. Thaw and add the filling when ready to serve.

Choco-Peppermint Whoopie Pies Recipe Walkthrough

First, preheat your oven to 350°F and line two baking sheets with parchment paper. This ensures the cookies bake evenly and don't stick. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This dry mix will incorporate evenly into the wet ingredients later.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Then, add the egg and vanilla extract, mixing until just combined. This step is crucial for a smooth, well-integrated batter.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients to ensure everything incorporates smoothly. Your batter should be thick but smooth.

Using a tablespoon, drop rounded dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes until the edges are set and the tops appear puffy. Let them cool completely on a wire rack.

For the filling, whip the heavy cream until soft peaks form. Gradually add powdered sugar and peppermint extract, then whip to stiff peaks. Spread or pipe the peppermint cream onto the flat side of half the cookies, then top with another cookie to form sandwiches.

If desired, roll the edges in red and green sprinkles for a festive touch. This step is optional but adds a fun, colorful finish.

Why You'll Love This Recipe

  • Easy to make, even for beginner bakers.
  • A perfect balance of rich chocolate and refreshing peppermint.
  • Festive and fun — a great addition to any holiday party.
  • Customizable with different sprinkle colors or fillings.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup heavy cream
1/3 cup powdered sugar
1/4 teaspoon peppermint extract
Red and green sprinkles, optional

Step-by-step Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until a smooth batter forms.
5. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are set and the tops are puffy. Allow to cool completely.
7. For the filling, whip the heavy cream until soft peaks form. Add powdered sugar and peppermint extract, and continue to whip until stiff peaks form.
8. Spread or pipe the peppermint cream onto the flat side of half the cookies, then top with another cookie to create sandwiches.
9. Roll the edges in sprinkles for a festive touch, if desired.

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