Peppermint whoopie pies are a festive twist on an old favorite. Photo courtesy America’s Dairy Farmers.
Butter Cookie Recipes
Page 4: Peppermint Whoopie Pies
This is Page 4 of a 9-page article. Click the black links below to view the other recipes.
Peppermint Whoopie Pies
Ooey, gooey marshmallow is sandwiched between
two chewy, buttery chocolate cookies, then rolled
in crunchy, crushed peppermint in this holiday
twist on a classic treat. Gift-wrap tip: A candy dish of cookies is a
clever way to make someone’s day.
After you’ve arranged cookies
in the dish, wrap it in cellophane
and tie it with a bow for a
gift that looks as good
as it tastes. Recipe yields 3 dozen sandwich cookies.
- 2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) butter
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup buttermilk
- 1/2 cup (1 stick) butter, softened
- 1 7.5-ounce jar marshmallow fluff
- 2 teaspoons pure vanilla extract
- 1-1/4 cups powdered sugar
- 1 cup crushed peppermint candies
(about 50 peppermint discs)
- Preheat oven to 350°F.
- In medium bowl, combine flour, cocoa powder, baking
powder, baking soda and salt; set aside.
- In large bowl, cream butter and brown sugar with electric mixer until light and
fluffy. Add egg and extracts; mix well.
- Slowly add flour mixture and buttermilk,
alternating, beginning and ending with flour mixture. Cover dough and chill at
least 30 minutes.
- Drop dough by rounded tablespoons onto parchment-lined baking sheet,
placing cookies 2 inches apart. Bake cookies 9 to 12 minutes, or until firm.
Cool cookies on pan 3 to 5 minutes or until set, then transfer to wire rack to
- For filling, in large bowl, cream together butter, fluff and vanilla extract until
light and fluffy. Add powdered sugar slowly; mix well.
- Spread flat side of half
the cookies with heaping tablespoon of filling; top with second cookie to create
sandwich. Roll edges in crushed peppermint candies; chill cookies to set filling.
- Store unfilled cookies and filling in airtight containers in refrigerator for up to
1 week, and filled cookies for up to 3 days. Bring cookies to room temperature
Continue To The Next Recipe: Nutty Bonbon Pops
Return To Recipe Index Above
Recipes courtesy WMMB. All other material