Mint Chocolate Chip Cookie Whoopie Pies Recipes

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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

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.

MINT-CHOCOLATE CHIP COOKIE WHOOPIE PIES



Mint-Chocolate Chip Cookie Whoopie Pies image

Chocolate chip cookies sandwich whipped vanilla frosting with mint extract for whoopie pies that are capital D-licious.

Provided by Paula Jones

Categories     Dessert

Time 25m

Yield 9

Number Of Ingredients 5

1 pouch Betty Crocker™ chocolate chip cookie mix
1/4 cup butter, softened
1 tablespoon water
1 cup Betty Crocker™ Whipped vanilla frosting
1 tablespoon pure mint extract

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, butter and water until soft dough forms.
  • Drop dough by teaspoonfuls 1 inch apart on ungreased cookie sheet, making 18 cookies.
  • Bake 8 to 10 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Cool 4 minutes before assembling.
  • Mix frosting and mint extract. Spread about 1 tablespoon frosting on bottom of 1 cookie. Top with additional cookie, bottom sides together.

Nutrition Facts : ServingSize 1 Serving

WHOOPIE PIES WITH MINT FILLING AND CHOCOLATE GANACHE



Whoopie Pies with Mint Filling and Chocolate Ganache image

Provided by Trish Newcomb

Categories     Cake     Chocolate     Dessert     Bake     Fourth of July     Birthday     Party     Advance Prep Required     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 15 sandwich cookies

Number Of Ingredients 23

Cookies:
2 cups all purpose flour
5 tablespoons unsweetened cocoa powder
1 1/8 teaspoons baking powder
1 teaspoon baking soda
1/2 cup nonhydrogenated solid vegetable shortening or unsalted butter (1 stick), room temperature
1 cup sugar
2 large egg yolks
1 tablespoon vanilla extract
1 cup whole milk
Mint Filling:
1/2 cup plus 2 tablespoons nonhydrogenated solid vegetable shortening or unsalted butter, room temperature
1/2 teaspoon peppermint extract
1/4 teaspoon vanilla extract
2 cups plus 3 tablespoons powdered sugar
1/4 cup egg whites (from about 2 large eggs)
3 to 4 drops green food coloring
Chocolate Ganache:
3 tablespoons heavy whipping cream
1/2 cup bittersweet or semisweet chocolate chips
Special Equipment:
Pastry bag or resealable plastic bag
Medium-size star pastry tip

Steps:

  • Cookies:
  • Position rack in center of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.
  • Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough. DO AHEAD: Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.
  • Mint Filling:
  • Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended. Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. Add food coloring drop by drop for desired shade of green; beat until well blended. If mixture looks curdled, place bowl over low heat several seconds and beat until smooth. Repeat as necessary until smooth.
  • Ganache:
  • Line rimmed baking sheet with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool until lukewarm but spreadable, about 15 minutes.
  • Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies. Place cookies, ganache side up, on prepared baking sheet.
  • Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping). Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral. Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere. DO AHEAD: Can be made 2 hours ahead. Store airtight at room temperature.

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

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!

CHOCOLATE MINT WHOOPIE PIES



Chocolate Mint Whoopie Pies image

Make and share this Chocolate Mint Whoopie Pies recipe from Food.com.

Provided by MARIA MAC

Categories     Dessert

Time 30m

Yield 18 cookies

Number Of Ingredients 12

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
4 tablespoons nonfat milk, divided
2 tablespoons butter, softened
1 1/3 cups confectioners' sugar
1/8 teaspoon mint extract
4 drops green food coloring (optional)

Steps:

  • In a bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add 2 tablespoons milk; mix well. With lightly floured hands, roll dough into 36 balls.
  • Place 2 inches apart on baking sheets coated with cooking spray. Flatten slightly with a glass coated with cooking spray. Bake at 425° for 5-6 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool.
  • In a mixing bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring in desired and remaining milk. Spread on the bottom of half of the cookies; top with remaining cookies. Yield: 1-1/2 dozen.

Nutrition Facts : Calories 121.4, Fat 4.1, SaturatedFat 1.2, Cholesterol 15.2, Sodium 82.5, Carbohydrate 20.5, Fiber 0.6, Sugar 14.5, Protein 1.4

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