Peppermint whoopie pies are festive and indulgent twists on classic whoopie pies, combining rich, fluffy, cakelike cookies with refreshing, creamy peppermint filling. These little treats are the perfect holiday desserts, offering a balance of soft, chocolatey cookies with sweet and minty filling that packs a punch. The addition of peppermint extract in the filling gives these pies a cool, wintery kick, making them ideal for holiday parties, gift-giving or cozy winter nights. The best part is they¡¯re as fun to make as they are to eat, and their signature sandwich shapes make them favorites with both kids and adults alike. If you¡¯re looking for seasonal desserts that are both decadent and festive, these peppermint whoopie pies are sure to delight!
INGREDIENTS:
For the Cookies:
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? 1 1/2 cups all-purpose flour
? 1/2 cup unsweetened cocoa powder
? 1 teaspoon baking soda
? 1/2 teaspoon salt
? 1/2 cup unsalted butter, softened
? 1 cup granulated sugar
? 1 large egg
? 1 teaspoon vanilla extract
? 1/2 cup buttermilk (or milk with 1 tablespoon lemon juice)
? 1/2 cup hot water
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For the Peppermint Filling:
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? 1/2 cup unsalted butter, softened
? 1 1/2 cups powdered sugar
? 1 teaspoon peppermint extract
? 2 tablespoons heavy cream (or more for desired consistency)
? A pinch of salt
? Red or green sprinkles (optional, for decoration)
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INSTRUCTIONS:
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1. Preheat the Oven and Prepare the Baking Sheets: Preheat your oven to 350¡ãF (175¡ãC). Line two baking sheets with parchment paper or silicone baking mats.
2. Make the Cookie Dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a separate large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3 minutes. Add the egg and vanilla extract and continue to beat until combined.
3. Add the Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Once the batter is smooth, stir in the hot water until the batter reaches a slightly thick, but still scoopable consistency.
4. Scoop the Cookies: Use a cookie scoop or tablespoon to drop rounded balls of batter onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon to form even-sized circles. Bake for 8-10 minutes, or until the cookies are set and a toothpick inserted into the center comes out clean. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
5. Make the Peppermint Filling: While the cookies are cooling, prepare the peppermint filling. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, a little at a time, beating until smooth. Add the peppermint extract, heavy cream, and a pinch of salt, and continue to beat until the filling is light and fluffy, about 2-3 minutes. If the filling is too thick, add a little more cream to reach your desired consistency.
6. Assemble the Whoopie Pies: Once the cookies have cooled completely, spread a generous amount of peppermint filling onto the flat side of one cookie.
Top with another cookie, pressing down gently to create a sandwich. Repeat with the remaining cookies and filling.
7. Optional Garnish: If desired, roll the edges of the whoopie pies in colorful holiday sprinkles for an extra festive touch.
8. Serve: Allow the whoopie pies to set for about 30 minutes before serving, so the filling firms up slightly. These are best enjoyed within a couple of days but can be stored in an airtight container for up to a week.
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