I finally have something new to add to my food site. Decided to give this Peppermint Whoopie Pie a try, seeing that I’ve had the biggest peppermint fetish for the last month. Especially with those Peppermint Taffy Candies from Trader Joes. Peppermint Mocha’s from Starbucks, Peppermint Sandwich’s cookies from TJ’s, Peppermint Candy Canes….. 😉 I can never get enough mint, as a kid my dad use to find me in the backyard sitting in the mint brush and eating it up, well I guess the fetish stuck.
I found this recipe at Joy of Baking, I made one small change to her recipe and I used Peppermint Extract instead of Vanilla just to give it a more peppermint taste. Very tasty little pies, reminds me of the Suzy Q’s from back in the day. Makes the perfect peppermint/Chocolate snack for Christmas
1 3/4cups (230 grams) all purposeflour
3/4 cup (75 grams) Dutch-processed cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
3/4cup (150 grams) granulated whitesugar
1largeegg, room temperature
1 teaspoon purevanillaextract
1/4 cup (60 ml) buttermilk
1/2 cup (120 ml) lukewarm strong coffee or !/2 cup (120 ml) lukewarm water
1 cup (226 grams) unsaltedbutter, room temperature
1 teaspoon purevanillaextract
1 – 7 ounce (198 grams) jar of marshmallow creme or fluff
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
6-8 drops of red liquid food coloring
1/3 cup (80 ml) crushed candy canes
For Peppermint Whoopie Pies:Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
Ina large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl ofyour electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water). With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.
Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back.Remove from oven and transfer to a wire rack to cool completely.
Marshmallow Filling:In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar.Scrape downthe sides of the bowl as needed. Then, on high speed, beat filling until it is light and fluffy (about 3-5 minutes). Add a little cream (if filling is too thick) or confectioners sugar (if filling is too thin) to get the right spreading consistency. Stir in crushed candy canes.
To Assemble:Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie.
The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving.
Makes about 15 sandwich cookies.