Holiday Peppermint Whoopie Pies – Sweet & Minty
Peppermint Whoopie Pies: A Winter Wonderland in Every Bite
There’s a certain magic that only a truly exceptional dessert can conjure, a feeling of warmth, nostalgia, and pure, unadulterated joy. For us at magicinkitchen.com, that magic often comes alive in the form of a perfectly crafted whoopie pie. But when the chill of the season calls for something extra special, something that whispers of festive cheer and bright, refreshing flavors, our Peppermint Whoopie Pies answer with a flourish. Imagine sinking your teeth into two soft, pillowy chocolate cookies, intensely rich and tender, cradling a cloud of vibrant, fluffy peppermint cream cheese filling. It’s a symphony of textures and a harmonious dance of deep cocoa and cool, invigorating mint that will transport your taste buds to a winter wonderland. This isn’t just a dessert; it’s an experience, a moment of culinary bliss designed to delight and impress. Get ready to bake a memory that will linger long after the last crumb is gone.
⏱️ Quick Glance Summary
⏱️ Prep Time: 35 minutes, 🍽️ Servings: 18-20 whoopie pies, 💥 Vibe: Festive, Indulgent, Refreshing
Jump Ahead:
- What You’ll Need
- How to Make Peppermint Whoopie Pies
- Fun Twists & Serving Ideas
- Reviews
- FAQ
- Conclusion
What You’ll Need
Creating these divine Peppermint Whoopie Pies requires a handful of common pantry staples and a dash of holiday spirit. The beauty lies in the quality of your ingredients, ensuring each bite is as decadent as it deserves to be.
For the Chocolate Cookies:
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder (Dutch-processed for deeper color)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Peppermint Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4-5 cups powdered sugar, sifted
- 1 teaspoon peppermint extract (or more, to taste)
- ½ teaspoon vanilla extract
- Pinch of salt
- Red food coloring (optional, for festive swirl)
How to Make Peppermint Whoopie Pies
Crafting these irresistible Peppermint Whoopie Pies is a joyous journey, blending the rich notes of chocolate with the bright, cool essence of peppermint. Follow these steps for perfect results every time.
- Prepare Your Workspace: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl with an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry. Mix on low speed until just combined, being careful not to overmix. The batter will be thick.
- Scoop Cookies: Using a small cookie scoop or two teaspoons, drop rounded spoonfuls of batter (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 8-10 minutes, or until the edges are set and the tops spring back slightly when gently touched. Do not overbake.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Make the Filling: While the cookies cool, prepare the peppermint cream cheese filling. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
- Add Flavorings: Gradually add the sifted powdered sugar, a cup at a time, beating until smooth after each addition. Mix in the peppermint extract, vanilla extract, and pinch of salt. Beat until light and fluffy. If desired, add a few drops of red food coloring for a festive pink hue, or swirl it in gently for a marbled effect.
- Assemble Whoopie Pies: Once the chocolate cookies are completely cool, match them up into pairs of similar size. Pipe or spoon about 2 tablespoons of peppermint cream cheese filling onto the flat side of one cookie. Gently top with the second cookie, pressing lightly to create a sandwich.
- Serve and Enjoy: Serve immediately or refrigerate until ready to enjoy. These delightful Peppermint Whoopie Pies are best when fresh!
Fun Twists & Serving Ideas
The beauty of these Peppermint Whoopie Pies lies not just in their classic perfection, but in their versatility. Here are a few ways to elevate your whoopie pie experience:
- Double Chocolate Mint: Add 1/2 cup of mini chocolate chips to your cookie batter for an extra layer of chocolatey goodness.
- Crushed Candy Cane Topping: Before serving, roll the edges of the filled whoopie pies in crushed candy canes for an extra crunch and a dazzling festive look.
- White Chocolate Drizzle: Melt some white chocolate and drizzle it decoratively over the tops of your assembled whoopie pies for an elegant finish.
- Espresso Kick: For a more sophisticated flavor profile, add 1 teaspoon of instant espresso powder to the chocolate cookie batter to deepen the cocoa notes.
- Mini Whoopie Bites: Use a smaller scoop (1 teaspoon) to create mini Peppermint Whoopie Pies perfect for dessert platters or bite-sized indulgences.
FAQ
Q: Can I make the cookie batter ahead of time?
A: Yes, you can prepare the cookie dough and refrigerate it for up to 24 hours. Just bring it closer to room temperature before scooping for easier handling.
Q: How long do Peppermint Whoopie Pies last?
A: Stored in an airtight container in the refrigerator, these whoopie pies will stay fresh for up to 3-4 days.
Q: Can I freeze Peppermint Whoopie Pies?
A: Absolutely! Freeze assembled whoopie pies on a baking sheet until firm, then transfer them to an airtight freezer-safe container or bag for up to 1 month. Thaw in the refrigerator before serving.
Q: What if I don’t have buttermilk?
A: You can easily make a buttermilk substitute! Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill the rest of the way to 1 cup with regular milk. Let it sit for 5-10 minutes until it slightly curdles.
Conclusion
There’s something uniquely special about the combination of rich chocolate and vibrant peppermint, especially when it comes in the delightful form of a whoopie pie. Our Peppermint Whoopie Pies aren’t just a seasonal treat; they’re a testament to the simple joy that homemade baking brings, a perfect balance of comforting warmth and refreshing zest. Whether you’re gathering with loved ones, looking for that show-stopping holiday dessert, or simply craving a moment of pure bliss, these whoopie pies are guaranteed to deliver. Don’t wait for a special occasion; make any day a little more magical with this incredible recipe. We at magicinkitchen.com believe every kitchen holds the potential for wonder, and with these Peppermint Whoopie Pies, you’re well on your way to creating your own culinary enchantment. Happy baking!
Recipe Note:
For the best flavor and texture, ensure your cream cheese and butter for the filling are truly softened to room temperature. This will prevent lumps and create a wonderfully smooth, airy filling for your Peppermint Whoopie Pies.
Peppermint Whoopie Pies
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes
Course: Dessert
Servings: 18-20 pies (36-40 cookies)
Calories: 320 per pie
Ingredients
- For the Whoopie Pies:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Peppermint Cream Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon peppermint extract
- 2-4 tablespoons milk or heavy cream
- 1/4 cup crushed candy canes or peppermint candies, plus extra for garnish (optional)
Instructions
For the Whoopie Pies: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set and the tops spring back when lightly touched. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. For the Peppermint Cream Filling: In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, beating until smooth. Beat in the peppermint extract and 2 tablespoons of milk/cream. If the frosting is too thick, add more milk/cream, 1 tablespoon at a time, until desired consistency is reached. Stir in the crushed candy canes, if using. To Assemble: Once the whoopie pie cookies are completely cool, spread a generous spoonful of peppermint cream filling onto the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich. Gently press together so the filling comes to the edges. Repeat with the remaining cookies and filling. If desired, roll the edges of the filled whoopie pies in extra crushed candy canes for garnish. Serve immediately or store in an airtight container in the refrigerator.
Chef’s Notes: These festive whoopie pies are perfect for holiday gatherings. The filling can be adjusted to your preferred level of peppermint flavor. For best results, allow the filled whoopie pies to chill in the refrigerator for at least 30 minutes before serving.
