Christmas Recipes

Peppermint Whoopie Pies

Peppermint Whoopie Pies

Yield: 3 dozen sandwich cookies

Ingredients

Cookies

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter
  • 1 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup buttermilk

Filling

  • 1/2 cup (1 stick) butter, softened
  • 1 (7.5-ounce) jar marshmallow fluff
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups powdered sugar
  • 1 cup crushed peppermint candies (about 50 peppermint discs)

Instructions

  1. Heat oven to 350 degrees F.

Cookies

  1. In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside.
  2. In large bowl, cream butter and brown sugar with electric mixer until light and fluffy.
  3. Add egg and extracts; mix well.
  4. Slowly add flour mixture and buttermilk, alternating, beginning and ending with flour mixture.
  5. Cover dough and chill for at least 30 minutes.
  6. Drop dough by rounded tablespoons onto parchment-lined baking sheet, placing cookies 2 inches apart.
  7. Bake cookies for 9 to 12 minutes, or until firm.
  8. Cool cookies on pan for 3 to 5 minutes or until set, then transfer to wire rack to cool completely.

Filling

  1. In a large bowl, cream together butter, fluff, and vanilla extract until light and fluffy.
  2. Add powdered sugar slowly; mix well.
  3. Spread flat side of half the cookies with heaping tablespoon of filling; top with second cookie to create sandwich.
  4. Roll edges in crushed peppermint candies; chill cookies to set filling.
  5. Store unfilled cookies and filling in airtight containers in refrigerator for up to 1 week, and filled cookies for up to 3 days.
  6. Bring cookies to room temperature before serving.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin



God's Rainbow - Noahic Covenant