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Peppermint Whoopie Pies recipe

Peppermint Whoopie Pies.

A candy dish filled with these delightfulcookies is a great way to make someone’s day. After you’vearranged cookies in the dish, wrap it in cellophane and tie itwith a bow for a gift that looks as good as it tastes.

Recipe: Peppermint WhoopiePies

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

  • For Cookies: Preheat oven to 350°F(175°C). In medium bowl, combine flour, cocoa powder, bakingpowder, baking soda and salt; set aside.
  • In large bowl, cream butter and brownsugar with electric mixer until light and fluffy. Add egg andextracts; mix well. Slowly add flour mixture and buttermilk,alternating, beginning and ending with flour mixture. Cover doughand chill at least 30 minutes.
  • Drop dough by rounded tablespoons ontoparchment-lined baking sheet, placing cookies 2 inches apart.
  • Bake cookies 9 to 12 minutes, or untilfirm. Cool cookies on pan 3 to 5 minutes or until set, then transferto wire rack to cool completely.
  • For Filling: In large bowl, cream togetherbutter, fluff, and vanilla extract until light and fluffy. Addpowdered sugar slowly; mix well. Spread flat side of half thecookies with heaping tablespoon of filling; top with second cookieto create sandwich. Roll edges in crushed peppermint candies;chill cookies to set filling.
  • Store unfilled cookies and filling inairtight containers in refrigerator for up to 1 week, and filledcookies for up to 3 days. Bring cookies to room temperature beforeserving.

    Makes 3 dozen sandwich cookies.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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