Whoopie Pies With Peppermint Filling
Whoopie Pies With Peppermint Filling Image

Whoopie Pies With Peppermint Filling

These little chocolate cake-like cookies with a peppermint filling are sure to disappear quickly.

36 sandwich
cookies
1 hr
PREP TIME
1 hr 45 min
TOTAL TIME

Ingredients

Whoopie Pies

2 cup all-purpose flour

1/2 cup unsweetened cocoa

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup Land O Lakes® Butter softened

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 large Land O Lakes® Egg

1 teaspoon vanilla

1 cup milk

Filling

1/2 cup Land O Lakes® Butter softened

1 (7-ounce) jar marshmallow créme

2 cups powdered sugar

1/2 teaspoon peppermint extract

Red food color

How to make

  1. STEP 1

    Heat oven to 375°F. Line cookie sheets with parchment paper; set aside.

  2. STEP 2

    Combine flour, cocoa, baking soda and salt in bowl; set aside.

  3. STEP 3

    Combine 1/2 cup butter, sugar and brown sugar in another bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed. Add flour mixture alternately with milk, beating at low speed after each addition.

  4. STEP 4

    Drop batter by scant tablespoonfuls onto prepared cookie sheets. Bake 7-8 minutes or until tops are just set. Do not over bake. Cool 1 minute on cookie sheets; move entire sheet of parchment with cookies to cooling rack. Cool completely.

  5. STEP 5

    Combine 1/2 cup butter and marshmallow crème in bowl; beat at medium speed until well mixed. Add powdered sugar, peppermint flavoring and enough food color to tint filling to desired hue. Beat until well mixed.

  6. STEP 6

    Spread 2 teaspoons filling onto bottom-side of half of cookies. Top each with second cookie, bottom-side down; press together slightly.

Tip #1

Tint half of the filling green to have a red and green color combination of cookies.

Nutrition

150Calories
6Fat (mg)
20Cholesterol (mg)
140Sodium (mg)
23Carbohydrates (g)
1Dietary Fiber
1Protein (g)

Reviews

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our online community

  December 17, 2016

I substituted GF flour for wheat flour. I wet my fingers and pressed down the dough (I live at 6000 ft above sea level.). The cookies turned out fantastic!

— says Thea Kim
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