• December 21, 2017

    Peppermint Whoopie Pies

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    As an East Coaster, whoopie pies are in my blood. They became more universally trendy for a spell recently, but they originate in New England. On the North Atlantic they are taken very seriously (one of my best friends had them at her wedding!). They’re one of my first memories of baking with my mom.  I can close my eyes and see my 5-year-old self clutching the oven door handle like a roller-coaster safety bar, eyes glued to the little cakes rising painfully slowly as my tummy grumbled.

    If you aren’t familiar, a whoopie pie is basically two moist, cakey chocolate cookies sandwiching a pillowy cream filling.  In this case, the filling is peppermint buttercream for Christmas instead of the traditional marshmallow frosting.

    It melts my heart and blows my mind a little bit that now I’m the mom, making whoopie pies with my own kids.

    I partnered with Horizon Organic on the recipe. Foodess regulars (love you!) probably know that I’ve joined Horizon to celebrate the quirkiness in kids and realness in the food we serve them. (#AllForWeird, just not in food!). I made the cookies and the filling with Horizon Organic Milk.

    (In the #allforweird but not in food spirit,you can find natural candy canes for decorating the whoopie pies at health food stores or online – I buy mine at Whole Foods.)

    This recipe makes a big batch. You can freeze the baked cookies on their own, or freeze them filled and assembled.

    I usually make a few Christmas treats mid-December, freeze them all, and fill a plate to thaw for a couple of hours anytime friends are coming over. Just freeze goodies in a single layer on wax or parchment paper then pack into freezer bags.

    Follow Horizon on FacebookTwitterPinterest, and Instagram for wholesome recipe inspiration, and sign up for their newsletter for recipes in your inbox.

    Thank you, Horizon, for being a wonderful partner this year, it’s been a pleasure working together on such a great campaign, and thank YOU dear friends and readers, for supporting the thoughtfully-chosen sponsorships that keep the Foodess kitchen running.

    Christmas Peppermint Whoopie Pie Recipe

    Peppermint Whoopie Pie Recipe

    Peppermint Whoopie Pies

    Delicious Candy Cane Whoopie Pies for Christmas. Two moist, cakey chocolate cookies sandwiching a fluffy peppermint buttercream frosting. 
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 36
    Author: Jennifer Pallian BSc, RD

    Ingredients

    For Filling:

    • 1 1/2 cups unsalted butter
    • 6 cups 1 1/2 lbs confectioners' sugar
    • 3/4 tsp pure peppermint extract
    • 3 tbsp Horizon Organic Milk

    For Cookies:

    • 3 ½ cups all-purpose flour
    • 1 ½ cups unsweetened cocoa powder
    • 2 tsp baking powder
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 cup butter room temperature
    • 2 cups granulated sugar
    • 2 large eggs
    • 1 cup Horizon Organic Milk
    • 1 cup sour cream
    • 2 tsp vanilla extract
    • 1/4 cup crushed candy canes

    Instructions

    To make cookies:

    • Preheat oven to 350ºF. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
    • Beat butter and sugar in a standing mixer until light and fluffy, about 2 minutes, pausing occasionally to scrape down sides and bottom of bowl with a rubber spatula. Beat in eggs, one at a time, for about 30 seconds each, pausing to scrape down sides.
    • With mixer speed on low, beat in milk, sour cream, and vanilla extract, followed by the flour mixture.
    • Drop by level tablespoonfuls onto parchment-lined baking sheets. Bake 4 minutes, remove from the oven and sprinkle each with a bit of crushed candy cane, then bake 2 minutes more. Cookies are done when set but still a bit shiny (if you press the centre, it will leave an indent). They will look underdone - this is essential to chewy, delicious cakes.

    To make filling:

    • Combine all ingredients in stand mixer with whisk attachment and beat until light and fluffy, about 2 minutes. 

    To assemble:

    • Spread a heaping tablespoonful of frosting onto flat side of one cookie. Sandwich with another cookie, and transfer to a plate. Transfer to the fridge after you’ve frosted every half-dozen or so, as the filling is gooey and will start to spread out. Continue until all the cookies have been sandwiched. Keep refrigerated until ready to serve.
    Tried this recipe?tag @foodess

    This is a sponsored conversation written by me on behalf of Horizon. The opinions and text are all mine.

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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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    Stephie (eat your heart out)

    I just love the little banana slices on top! So pretty!

    I think a “branana” muffin sounds amazing – no chocolate chip-bribe needed!

    Erin @ The Spiffy Cookie

    I love the slice of banana on top

    Katie

    Great idea, combining bran muffins and banana muffins! I’m going to make them this weekend.

    Diana

    The bananas on top make them so much cuter! I love your photography.

    Olivia

    I just made these and they are fantastic! Very moist, and not too heavy (as bran muffins can be). Thank you!

    Lauren

    These are awesome! Made some wednesday, froze half – but the first half was gobbled up so fast that I’m already into the frozen batch.

    Amanda Amos

    Hi Jenn, I whipped these up last night (along with your apple squash soup) and they turned out wonderful. So good in fact, Conrad tried to snack on more than one. These are going in our lunch box each day this week. Great treat!

    Alanna Taylor-Tobin

    These sound delicious! Love that you call them “branana muffins”. 🙂 Can’t wait to give them a try. Love your site!

    jan

    yum, just made these and used 1/2 c bran and 1/2 c ground linseed. they are delicious and light. ate 3 with my cuppa and will make them again, thanks

    jan

    oh, and also used 1/2 c sugar as watching sugar intake, they were still devine:)

    Amy

    Is there nutritional information on these anywhere?

    Sarah

    Branana..I love it;) These look delicious, and thanks for the freeze/thaw tip! never would have considered it an option!
    xo
    Sarah
    http://atticlace.blogspot.com

    Stephie (eat your heart out)

    I just love the little banana slices on top! So pretty!

    I think a “branana” muffin sounds amazing – no chocolate chip-bribe needed!

    Erin @ The Spiffy Cookie

    I love the slice of banana on top

    Katie

    Great idea, combining bran muffins and banana muffins! I’m going to make them this weekend.

    Diana

    The bananas on top make them so much cuter! I love your photography.

    Olivia

    I just made these and they are fantastic! Very moist, and not too heavy (as bran muffins can be). Thank you!

    Lauren

    These are awesome! Made some wednesday, froze half – but the first half was gobbled up so fast that I’m already into the frozen batch.

    Amanda Amos

    Hi Jenn, I whipped these up last night (along with your apple squash soup) and they turned out wonderful. So good in fact, Conrad tried to snack on more than one. These are going in our lunch box each day this week. Great treat!

    Alanna Taylor-Tobin

    These sound delicious! Love that you call them “branana muffins”. 🙂 Can’t wait to give them a try. Love your site!

    jan

    yum, just made these and used 1/2 c bran and 1/2 c ground linseed. they are delicious and light. ate 3 with my cuppa and will make them again, thanks

    jan

    oh, and also used 1/2 c sugar as watching sugar intake, they were still devine:)

    Jocelyn Bouwmeester

    I made these with a few substitutions and I’ve been told they are the best muffin I’ve ever made. Thanks for the inspiration!

    I used 1 cup of whole wheat flour and one cup of regular, subbed unsweetened apple sauce for most of the oil, added 1/2tsp of cinnamon and 1tsp of vanilla extract. And I used frozen blueberries instead of chocolate chips.

    Katie

    Great idea, combining bran muffins and banana muffins! I’m going to make them this weekend.

    Erin @ The Spiffy Cookie

    I love the slice of banana on top

    Lauren

    These are awesome! Made some wednesday, froze half – but the first half was gobbled up so fast that I’m already into the frozen batch.

    Diana

    The bananas on top make them so much cuter! I love your photography.

    Amanda Amos

    Hi Jenn, I whipped these up last night (along with your apple squash soup) and they turned out wonderful. So good in fact, Conrad tried to snack on more than one. These are going in our lunch box each day this week. Great treat!

    Olivia

    I just made these and they are fantastic! Very moist, and not too heavy (as bran muffins can be). Thank you!

    Stephie (eat your heart out)

    I just love the little banana slices on top! So pretty!

    I think a “branana” muffin sounds amazing – no chocolate chip-bribe needed!

    jan

    oh, and also used 1/2 c sugar as watching sugar intake, they were still devine:)

    Amy

    Is there nutritional information on these anywhere?

    Sarah

    Branana..I love it;) These look delicious, and thanks for the freeze/thaw tip! never would have considered it an option!
    xo
    Sarah
    http://atticlace.blogspot.com

    jan

    yum, just made these and used 1/2 c bran and 1/2 c ground linseed. they are delicious and light. ate 3 with my cuppa and will make them again, thanks

    Alanna Taylor-Tobin

    These sound delicious! Love that you call them “branana muffins”. 🙂 Can’t wait to give them a try. Love your site!

    Katie

    Great idea, combining bran muffins and banana muffins! I’m going to make them this weekend.

    Lauren

    These are awesome! Made some wednesday, froze half – but the first half was gobbled up so fast that I’m already into the frozen batch.

    Diana

    The bananas on top make them so much cuter! I love your photography.

    jan

    yum, just made these and used 1/2 c bran and 1/2 c ground linseed. they are delicious and light. ate 3 with my cuppa and will make them again, thanks

    Alanna Taylor-Tobin

    These sound delicious! Love that you call them “branana muffins”. 🙂 Can’t wait to give them a try. Love your site!

    Stephie (eat your heart out)

    I just love the little banana slices on top! So pretty!

    I think a “branana” muffin sounds amazing – no chocolate chip-bribe needed!

    Jocelyn Bouwmeester

    I made these with a few substitutions and I’ve been told they are the best muffin I’ve ever made. Thanks for the inspiration!

    I used 1 cup of whole wheat flour and one cup of regular, subbed unsweetened apple sauce for most of the oil, added 1/2tsp of cinnamon and 1tsp of vanilla extract. And I used frozen blueberries instead of chocolate chips.

    Olivia

    I just made these and they are fantastic! Very moist, and not too heavy (as bran muffins can be). Thank you!

    Erin @ The Spiffy Cookie

    I love the slice of banana on top

    Amanda Amos

    Hi Jenn, I whipped these up last night (along with your apple squash soup) and they turned out wonderful. So good in fact, Conrad tried to snack on more than one. These are going in our lunch box each day this week. Great treat!

    jan

    oh, and also used 1/2 c sugar as watching sugar intake, they were still devine:)

    Amanda Amos

    Hi Jenn, I whipped these up last night (along with your apple squash soup) and they turned out wonderful. So good in fact, Conrad tried to snack on more than one. These are going in our lunch box each day this week. Great treat!

    Katie

    Great idea, combining bran muffins and banana muffins! I’m going to make them this weekend.

    Olivia

    I just made these and they are fantastic! Very moist, and not too heavy (as bran muffins can be). Thank you!

    jan

    oh, and also used 1/2 c sugar as watching sugar intake, they were still devine:)

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