Peppermint Whoopie Pies
Delicious Candy Cane Whoopie Pies for Christmas. Two moist, cakey chocolate cookies sandwiching a fluffy peppermint buttercream frosting.
Prep Time20 mins
Total Time20 mins
Servings: 36
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.