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How to make Chocolate Peppermint Whoopie Pies
Fluffy chocolate cookies filled with peppermint marshmallow accented cream and rolled in peppermint candy crunch. These chocolate peppermint whoopie pies will be a welcome addition to any holiday cookie plate or celebration!
Want to try making one of our recipes, but prefer to skip the ingredient shopping and measuring? Check out bakeeatlovebox.com - we ship pre-measured baking kits to your doorstep.
Chocolate Peppermint Whoopie Pies
Preheat oven to 350°F and line baking sheet(s) with parchment paper (one piece per sheet). Using a stand mixer with paddle attachment or an electric hand mixer and medium bowl, cream 1/2 cup softened butter and sugar until light and fluffy (3-5 minutes).
Add the egg and beat on medium until well combined. Add the milk and continue to mix. Scrape the bottom of the bowl with a spatula then beat again for 30 seconds. The batter might separate, but don’t worry, it will come together when you add the dry ingredients.
In a medium bowl, whisk flour, cocoa powder, baking powder, and salt together with a whisk or fork.
Slowly add dry ingredients to wet, mixing until combined. Scrape bowl, especially the bottom, with a spatula and beat 1 more minute until there is no trace of the white butter and sugar mixture. If you see white spots in your batter, they will come through in your cookies.
Use a 2-tablespoon cookie scoop/measuring spoon to portion consistently sized batter balls onto parchment-lined baking pans, 12 per standard sized pan. Bake for 10-14 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before filling.
Repeat step 5 until you have used all the batter. Use a fresh sheet of parchment paper for each round of cookies.
Using a stand mixer with paddle attachment or an electric hand mixer and medium bowl, beat ½ cup room temp butter, half of the powdered sugar and all of the peppermint sugar until fluffy, about 3 minutes. Measure one teaspoon water and add it to the bowl and beat until well mixed. Scrape down the sides of the bowl with a spatula and mix for one more minute.
Add entire container of marshmallow fluff and mix on medium speed until well mixed. Then add the other half of the powdered sugar and mix until smooth and creamy.
Spread peppermint marshmallow frosting on one half of each whoopie pie. A thick layer is not necessary for this recipe. Spread frosting evenly, making sure to reach the edges. Pair with a half that is similarly shaped and sized. Press down slightly, making sure that the frosting is slightly over the edge. Repeat for all whoopie pies.
Decorations and Assembly
Pour the crushed peppermint candy into a small bowl. Roll the edges of the frosted whoopie pies in the peppermint pieces. Enjoy!