Chocolate Peppermint Whoopie Pies Recipes

CHOCOLATE PEPPERMINT WHOOPIE PIES RECIPE BY TASTY

Chocolate Peppermint Whoopie Pies Recipe by Tasty image

In the spirit of the holidays, we put a peppermint twist on a childhood favorite. Two mint chocolate cookie cakes are sandwiched together with a classic marshmallow creme filling. Roll the sides in crushed peppermint candies for extra crunch and seasonal fun. Don't forget to refrigerate the filling before piping onto the cakes for less mess and easy eating.

Provided by Betsy Carter

Categories Bakery Goods

Time 30m

Yield 10 servings

Number Of Ingredients 17

Ingredients

2 ¼ cups all purpose flour
½ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon espresso powder, optional
1 stick unsalted butter, room temperature
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon peppermint extract
1 cup whole milk, room temperature
1 stick unsalted butter, room temperature
14 oz marshmallow cream
2 ½ cups powdered sugar, plus more as needed
¼ teaspoon kosher salt
40 crushed peppermint candies

Steps:

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
Make the cakes: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium-high speed until light and fluffy, 1-2 minutes. Add the egg and peppermint extract and beat until smooth and lightened in color, about 1 minute.
Add about a third of the dry ingredients and mix on medium-low speed until combined, then add half of the milk and mix until incorporated. Continue alternating additions of the dry ingredients and milk, scraping down the sides and bottom of the bowl as needed.
Use a 1½-ounce ice cream scoop to portion out the batter onto the prepared baking sheets, spacing at least 2 inches apart.
Bake the cakes for 12-14 minutes, until firm to the touch and a toothpick inserted into the center of a cake comes out clean. Remove from the oven and let cool completely.
Make the marshmallow filling: Add the butter and marshmallow creme to a large bowl and beat with an electric hand mixer on medium-high speed until fully combined, 2-3 minutes. Sift in the powdered sugar and salt, then beat for another 2-3 minutes, until combined. The mixture should be stiff; if not, add a few more tablespoons of powdered sugar. Transfer the filling to a piping bag or zip-top bag. Place the piping bag in the refrigerator for at least 15 minutes before assembling the whoopie pies.
When ready to assemble, cut a 1-inch (2.5 cm)-wide opening from the corner of the piping bag.
Pipe a thick spiral of the filling (¼-⅓ cup) onto the flat sides of half of the cakes, leaving a ¼-inch (½ cm) border around the edge. Place the remaining cakes on top of the filling, domed sides up, and press down lightly to adhere.
Add the crushed peppermint candies to a bowl. Roll the sides of each whoopie pie into the peppermint candies to coat. (For a more polished look, use a spoon to tilt the crushed peppermints onto the exposed filling).
Refrigerate the whoopie pies until ready to serve, then remove from the refrigerator at least 10 minutes prior to serving.
Enjoy!

PEPPERMINT CANDY CHOCOLATE WHOOPIE PIES

Peppermint Candy Chocolate Whoopie Pies image

Score a dessert trifecta with Peppermint Candy Chocolate Whoopie Pies. This tasty treat is made with peppermint candy, marshmallow crème & chocolate cake.

Provided by My Food and Family

Categories Dairy

Time 1h

Yield Makes 16 servings.

Number Of Ingredients 9

Ingredients

1 pkg. (2-layer size) chocolate cake mix
3/4 cup water
1/2 cup oil
3 eggs
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
60 hard peppermint candies, crushed (about 2-1/2 cups), divided
1/4 tsp. green food coloring

Steps:

Heat oven to 350ºF.
Beat first 4 ingredients with mixer until well blended. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets. Bake 10 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Beat cream cheese and marshmallow creme in large bowl with mixer until well blended. Add COOL WHIP, half the crushed candy and food coloring; beat on low speed just until blended.
Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies. Roll edges in remaining crushed candy.

Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.7844 g, Sugar 0 g, Protein 4 g

CHOCOLATE MINT WHOOPIE PIES

Chocolate Mint Whoopie Pies image

These cute sandwich cookies from our Test Kitchen would be a pretty addition to any holiday goodie tray.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 14

Ingredients

1/2 cup sugar
3 tablespoons canola oil
1 egg
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons fat-free milk
FILLING:
2 tablespoons butter, softened
1-1/3 cups confectioners' sugar
1/8 teaspoon mint extract
4 drops green food coloring, optional
4 teaspoons fat-free milk

Steps:

In a large bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add milk and mix well. (Dough will be sticky.) With lightly floured hands, roll dough into 3/4-in. balls., Place 2 in. apart on baking sheets coated with cooking spray. , Flatten slightly with a glass coated with cooking spray. Bake at 400° for 4-5 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool., In a small bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring if desired and milk. Spread on the bottoms of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 122 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 86mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 1g protein.

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