Yes, it’s true Virginia, there really is an easy chocolate whoopie pie recipe made with a cake mix!These simple and festive Christmas whoopie pies are also called chocolate sandwich cookies.They include a light and fluffy peppermint filling, covered with crushed candy canes, sandwiched between two cookies.Nancy and her daughters have made these popular and delicious treats for years, and they always brought them to all of our family gatherings.If you have kids that like to cook, they will love this recipe for Easy Chocolate Peppermint Whoopie Pies.According to the What’s Cooking America Website, “Whoopie pies are considered a New England phenomenon and a Pennsylvania Amish tradition.Either pinch off pieces of batter or use a small ice cream scoop and then use your hands to roll into 1-inch balls.Place 1 cup of the confectioners’ sugar and the shortening to a large bowl and beat with an electric mixer on medium speed until well combined.Finally, add the marshmallow creme, 1 tablespoon of milk, and peppermint extract, and beat until light and fluffy.If you would like to change the filling up a bit, simply leave out the peppermint and add vanilla, almond extract or another flavor.I used a food processor to chop up the candy canes, but you could also just place them in a heavy duty plastic bag and crush them with a hammer or rolling pin. .

Chocolate Peppermint Whoopie Pies — The Redhead Baker

Chocolate peppermint whoopie pies take the classic sandwich cookie and give it a Christmas twist with peppermint-flavored cream filling.And I love seeing people's faces light up when I give them a plate of holiday cookies.While traditional whoopie pies are quite large, I make mine in muffin tins to help with uniform sizing.If you want to give the gift of holiday flavor to the baker in your life, the bundle is also available only on Amazon in 2- and 4-ounce quantities.Continue to Content Chocolate Peppermint Whoopie Pies Yield: 24 whoopie pies Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Chocolate peppermint whoopie pies take the classic sandwich cookie and give it a Christmas twist with peppermint-flavored cream filling.Whisk flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.Gradually whisk in dry ingredients until just blended, carefully scraping down sides of bowl with a rubber spatula.Using a small cookie scoop, portion the batter evenly into the two prepared muffin pans.While the whoopie pies are baking, make the filling: In the bowl of an electric mixer fitted with paddle attachment, beat together cream cheese and butter on medium speed until fluffy, about 3 minutes.Reduce mixer speed to low; add peppermint extract and salt, and mix for 30 seconds.Transfer the filling to a disposable piping bag fitted with a plain or star tip.Amount Per Serving: Calories: 219 Saturated Fat: 3g Cholesterol: 34mg Sodium: 104mg Carbohydrates: 33g Sugar: 24g Protein: 2g Did you love this recipe? .

Chocolate Peppermint Whoopie Pies

Top the cookies with a bit of peppermint candy for a festive holiday look!The turn out fluffy and moist and then we fill them with a simple american buttercream flavored with a hint of peppermint!After the butter and sugar is really fluffy, you can mix in the egg and vanilla extract.For the last part of mixing, you want to alternate adding in the dry and wet ingredients.If the batter looks broken with fat and liquid separating, you can still bake it and it will be fine.But it means that the ingredients weren’t incorporated properly and the cookies might not be as tender and fluffy.Scoop about 1 TBSP of batter for each cookie on parchment lined baking sheets and allow room for some spreading.Fill the cooled cookies with the peppermint buttercream and press two halves together. .

Whoopie Pies With Peppermint Filling Recipe

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. .

Peppermint Whoopie Pie Recipe

If you aren’t familiar, a whoopie pie is basically two moist, cakey chocolate cookies sandwiching a pillowy cream filling.It melts my heart and blows my mind a little bit that now I’m the mom, making whoopie pies with my own kids.I usually make a few Christmas treats mid-December, freeze them all, and fill a plate to thaw for a couple of hours anytime friends are coming over.Just freeze goodies in a single layer on wax or parchment paper then pack into freezer bags.Thank you, Horizon, for being a wonderful partner this year, it’s been a pleasure working together on such a great campaign, and thank YOU dear friends and readers, for supporting the thoughtfully-chosen sponsorships that keep the Foodess kitchen running.Print Recipe Peppermint Whoopie Pies Prep Time 20 mins Servings 36 Ingredients 1x 2x 3x For Filling: 1 1/2 cups unsalted butter.1/4 cup crushed candy canes Instructions To make cookies: Preheat oven to 350ºF.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.With mixer speed on low, beat in milk, sour cream, and vanilla extract, followed by the flour mixture.To make filling: Combine all ingredients in stand mixer with whisk attachment and beat until light and fluffy, about 2 minutes. .

Peppermint Whoopie Pies Recipe

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var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();.Relish the marshmallow filling between these sandwich-style drop cookies – a delicious treat!Ingredients Cookies 1 cup granulated sugar.1/2 teaspoon salt Filling 3 cups powdered sugar.6 drops red food color, if desired Decoration Crushed candy canes or other candies, if desired (function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeIngredients_e8af84a8-5198-47ca-bc1c-daf22247ecf7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22rbdcc76ef6e4f4bfa93615730e97ae35e\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpIngredients\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22RecipeIngredients\x22\x7d'); var configuration = {}; var moduleName = 'recipeIngredients'; var isVueModule = false; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();.Grease cookie sheets with shortening or cooking spray.In large bowl, beat granulated sugar, 1/2 cup butter, 1 teaspoon vanilla and the egg with electric mixer on medium speed until well blended.2 Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets.4 In large bowl, beat all filling ingredients on medium speed about 2 minutes or until light and fluffy.Place flat sides of 2 cookies together with 2 tablespoons filling, sandwich-style.(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeSteps_e8af84a8-5198-47ca-bc1c-daf22247ecf7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22ra257e6cdd2b94da78507c3b4662d97c1\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpSteps\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22RecipeSteps\x22\x7d'); var configuration = {"initAreImagesHidden":false,"hideImagesEventName":"HideStepShots","showImagesEventName":"ShowStepShots","hideImagesButtonText":"Hide Images","showImagesButtonText":"Show Images","hideImagesClass":"rdpHideStepImages"}; var moduleName = 'recipeStepShots'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();.Freeze sandwich cookies on a cookie sheet, then wrap individually in plastic wrap and toss into a resealable plastic freezer bag--they taste great straight from the freezer!Nutrition Information 260 Calories, 11g Total Fat, 2g Protein, 39g Total Carbohydrate, 29g Sugars Nutrition Facts Serving Size: 1 Sandwich Cookie Calories 260 Calories from Fat 100 Total Fat 11g 17% Saturated Fat 5g 27% Trans Fat 1g Cholesterol 30mg 9% Sodium 200mg 8% Potassium 60mg 2% Total Carbohydrate 39g 13% Dietary Fiber 0g 0% Sugars 29g Protein 2g Vitamin A 4% 4% Vitamin C 0% 0% Calcium 2% 2% Iron 4% 4% Exchanges: 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choice 2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.*Percent Daily Values are based on a 2,000 calorie diet.(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_08a820da-25f8-4245-b54a-6db4bd4051a3\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22Simple\x22,\x22deferId\x22\x3a\x22r15b0ea96948b450f93fac9d65a8751a2\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpFeatureAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/pillsbury/recipe/300x250_AutoRefresh_top","minPageWidth":"1000","maxPageWidth":"9999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","size":"[300, 250]","refreshWhenViewed":true,"adContainerId":"3dc46d76-d487-4acc-a8a5-9e543c7bfad7","doubleClickAdContainerId":"1e24e654-0fc1-43e6-942e-bb7181c48033","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; 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Peppermint Whoopie Pies

Warning: insanely delicious sugar and gluten laden recipes were involved in the making of this post.These whoopie pies take the experience next level with a layer of peppermint throughout, from cookie to frosting to crunchy garnish.My version is infused with peppermint flavor throughout, and I baked them a bit smaller for the perfect two-bite cookie experience.In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.Using the paddle attachment, cream the butter and sugars at medium high speed until light and fluffy.Add a teaspoon of peppermint extract, and mix at medium speed until it’s combined, then scrape down the sides.Add one egg, and mix at medium speed until it’s thoroughly combined, then scrape down the sides.Add half the dry ingredients to the bowl, and mix at low speed until it just comes together.A cookie scoop makes the job much easier than using spoons, plus all of your mounds will be equally sized.Bake on a rack positioned in the center of a 375°F oven for 10-12 minutes – until the top of the cookie springs back lightly when gently pressed.You can bake two sheets at a time on separate racks, but I found that when I did this they were slightly less puffed in the center and a bit flatter around the edges (which I believe may have had something to do with the air circulation, but I’m not positive).While the cookies are cooling, make the peppermint buttercream frosting and crush some candy canes for a fresh and crunchy garnish.To make the frosting, combine two sticks of butter with a teaspoon of peppermint extract in a stand mixer.Allow the first portion to incorporate completely before adding the next, and scrape down the sides in between additions.Add a bit of cream – start with 2 tablespoons – and mix into the frosting at medium speed.Lastly, increase the speed to medium high and beat until the frosting is smooth, creamy, light and airy.To make crushed candy canes, the easiest way is to blend ’em up in a food processor.Pour the crushed candy canes onto a small plate for dipping the peppermint whoopie pies into later.My version is infused with peppermint flavor throughout, and I baked them a bit smaller for the perfect two-bite cookie experience.Wire Rack Ingredients Peppermint Whoopie Pies 1 ¾ c flour.Cream the butter and sugars at medium high speed until light in color and fluffy, 3-4 minutes.Add half the dry ingredients, then mix on low until just barely combined.Finally, add the remaining dry ingredients and combine by hand with a rubber spatula.Allow the first portion to incorporate completely before adding the next, and scrape down the sides in between additions.I ncrease the speed to medium high and beat until the frosting is smooth, creamy, light and airy – about 2 minutes.Notes The formed cookies are best served immediately, but can be kept in an airtight container for up to 24 hours if necessary.Disclaimer: This post contains affiliate links, which means we receive a small commission (at no cost to you!). .

Chocolate Peppermint Whoopie Pies ~ Macheesmo

But it’s the holidays and so I’m willing to step outside my comfort zone and make something tasty and pink like these Peppermint Whoopie Pies!Of course, you don’t have to make the filling on peppermint whoopie pies pink, but then they would just kind of look like a ginormous Oreo cookie.If you haven’t had a whoopie pie before, it is essentially two cookies with some sort of frosting smashed between them.You don’t want a thin, crumbly cookie or the whole thing will just fall apart.The key thing to remember about a whoopie pie is the ratio of cookie to frosting filling.To start, sift all your dry ingredients (flour, cocoa powder, baking soda, salt) into a large bowl.It’s important to sift here or whisk furiously to make sure your dry ingredients are nice and light.Then slowly add in your flour mixture and buttermilk in alternating stages to your creamed butter.For some reason, it didn’t dawn on me that making 20 whoopie pies is actually baking 40 individual mini-cakes.Otherwise, your frosting will just melt and you’ll have sad little pink pools of butter.Some whoopie pie filling recipes call for marshmallows, but I skipped that and just made a really thick buttercream frosting.Start by adding your room temperature butter to your mixer and mixing it on medium until it is, well, creamy.It’s very potent and too much of it will turn your whoopie pie into an Altoid (not a good thing for a huge cookie).Once your flavoring is added, slowly add in your sifted confectioner’s sugar.And after all that, you’ll end up with this lovely product, which might win the award for most colorful Macheesmo photo of the year. .

Paleo Peppermint Whoopie Pies

They’re perfect for the holiday season, or anytime that you’re craving a sweet, chocolatey, peppermint-y treat!Earlier this year, I shared my Paleo Whoopie Pie recipe with you all, and let me tell you – you guys LOVED them!I knew this recipe was special, but did not expect them to receive such a resoundingly positive reaction.Not only is there peppermint extract added to the batter, but we’re taking things up a notch by rolling these bad boys in crushed candy canes.But, part of the fun of food is the nostalgia, and these candies are certainly nostalgic, which makes them worth it!Unsweetened Cocoa Powder: If you want a much sweeter taste you can definitely opt for a sweetened cocoa powder, but if you want to make this recipe truly paleo, then you’ll want to skip the refined sugars and opt for the unsweetened version.I strongly recommend traditional eggs here, as it’ll help give the cakes their light and texture!These “pies” are sweetened with both maple syrup and coconut sugar – and not too much – so you don’t have to worry about them being too sweet.Just your good ole traditional candy canes work great for this recipe, but see note above, the YumEarth brand makes some that are naturally colored, nut free, and sweetened with organic cane sugar!In a medium bowl, whisk together your dry ingredients – almond flour, cocoa powder, coconut sugar, salt, and baking soda.Next, mix the wet ingredients into the dry, adding them one-by-one; the coconut oil, eggs, peppermint extract, and maple syrup.Use a medium cookie scoop to form 16-18 cakes (this will yield 8-10 total whoopie pies).You can also do this step in a food processor, if you prefer, by pulsing your candy canes until they break apart into pieces.We’re going to be filling these whoopie pies with a nice schmear of your favorite vanilla frosting.I like the Simple Mills brand, because it’s delicious and one of the healthier options, but you can use any vanilla frosting that you like.Ice cream would be amazing, just make sure that you eat them right away or keep your whoopie pies frozen. .

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