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A stack of peppermint whoopie pies.
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5 from 1 vote

Peppermint Whoopie Pies

Delicious Candy Cane Whoopie Pies for Christmas. Two moist, cakey chocolate cookies sandwiching a fluffy peppermint buttercream frosting. 
Prep Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Peppermint Whoopie Pies, Peppermint Whoopie Pies
Servings: 36
Author: Jennifer Pallian BSc, RD

Ingredients

For Filling:

  • 1 ½ cups unsalted butter
  • 6 cups confectioners' sugar
  • ¾ tsp pure peppermint extract
  • 3 tbsp 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 milk
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • ¼ cup crushed candy canes
US Customary - Metric

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 5 full 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.

Nutrition

Calories: 307kcal | Carbohydrates: 43g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 138mg | Potassium: 84mg | Fiber: 3g | Sugar: 32g | Vitamin A: 466IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg