There’s just something about peppermint that fills me with holiday joy. It’s one of my absolute favorite flavors, especially paired with chocolate. Cookies get all the love during the holidays but I absolutely love these Chocolate Peppermint Whoopie Pies!
Whoopie Pies are so fun to make. Who doesn’t love a little handheld cake?! It’s so posh! These are especially cute rolled in crushed candy canes if you have some on hand. They would look so cute on a Christmas cookie plate!
Don’t make them too big. You want adorable little Whoopie Pies. I got about two dozen from this recipe but of course that’ll depend on what size you make them. I’m absolutely terrible at making these perfectly round. You could pipe them to get perfect rounds but honestly who has the time? They taste spectacular either way!
Chocolate Peppermint Whoopie Pies
1 2/3 cups all-purpose flour
2/3 cup dark cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
4 Tbsp (half stick) unsalted butter, at room temperature
4 Tbsp vegetable shortening
1 cup packed dark brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cup milk
Peppermint Buttercream, recipe follows
Optional: 6-8 candy canes, crushed
- Preheat oven to 375 degrees. Line baking sheets with parchment paper.
- Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
- In a stand mixer, beat butter, shortening, and brown sugar on low speed until combined. Increase speed to medium and beat until fluffy. Scrape down the sides and beat in the egg and vanilla.
- Add half the cocoa mixture and half the milk to the batter and mix on low until incorporated. Scrape down the sides, then add the remaining cocoa mixture and milk.
- Drop a tablespoon of batter onto cooking sheets, spacing them 2″ apart. Make sure you have an even number! Bake for 8-10 minutes or until the tops gently spring back when touched. Cool for five minutes on the sheet, then transfer to a cooling rack.
- When completely cool, spread the underside with Peppermint Buttercream, then top with a second piece to create a Whoopie Pie. Roll the edges in crushed candy cane. Repeat until all are sandwiched.
Peppermint Buttercream
12 Tbsp (1.5 sticks) unsalted butter, at room temperature
3 cups powdered sugar
2-3 Tbsp heavy whipping cream
1 tsp vanilla extract
2 tsp peppermint extract
- Beat butter with a hand mixer in a medium sized bowl until creamy. Add the powdered sugar one cup at a time until incorporated. Mix in heavy whipping cream and extracts until you achieve your desired filling consistency.
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