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Chocolate Peppermint Whoopie Pies

Chocolate Peppermint Whoopie Pies

Idea gallery #1397
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup buttermilk
  • 1/4 teaspoon LorAnn Coffee Flavor mixed w/1/2 cup
  • lukewarm water
Preheat oven to 375ºF and place rack in center of the oven. Line cookie sheets with parchment paper. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, 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 mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour. Using a cookie scoop, drop batter onto cookie sheet spacing 2-inches apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies. Bake for 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. Once cookies are cool, spread or pipe, flat side of one cookie, with marshmallow filling and top with another cookie, flat side down. Roll edges of whoopie pies in crushed peppermint chips. Store in an airtight container in refrigerator for up to 1 week.

Marshmallow Filling Instructions: In the bowl of an electric mixer fitted with the paddle attachment, beat together the marshmallow crème and shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce speed to low, add confectioner’s sugar and vanilla. Beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes.