Description
Festive holiday whoopie pies combine classic American dessert charm with seasonal spices and rich cream filling. Chocolate cake-like cookies sandwich velvety peppermint frosting for a delightful winter treat you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup buttermilk
- 1 large egg
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
Dry Ingredients:
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Filling and Garnish Ingredients:
- 3/4 cup unsalted butter
- 1 1/4 cups confectioners’ sugar
- 2 1/2 cups marshmallow creme
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/8 teaspoon salt
- Crushed candy canes
Instructions
- Preheat the oven to 350°F and prepare baking sheets by lining them with parchment paper or silicone mats.
- Combine dry ingredients by whisking flour, cocoa powder, baking soda, and salt in a medium bowl until thoroughly blended.
- Create the cookie batter by creaming butter and brown sugar until light and fluffy, then incorporate egg and vanilla extract. Gradually mix in the dry ingredients, alternating with buttermilk to achieve a smooth consistency.
- Drop small dollops of batter (about 2 teaspoons each) onto prepared baking sheets, spacing them evenly. Bake for 10-12 minutes until cookie centers are springy and edges are set.
- Prepare the filling by whipping butter and sugar until creamy. Blend in vanilla and peppermint extracts, then fold in marshmallow creme. Chill the mixture in the refrigerator for 30 minutes to firm up.
- Assemble whoopie pies by spreading a generous layer of filling between two cooled cookies, creating sandwich-like treats.
- Finish by gently rolling the edges of the filled whoopie pies in crushed candy canes for a festive holiday touch and added crunch.
Notes
- Chill the marshmallow filling for at least 30 minutes to achieve a firmer, easier-to-spread consistency that won’t ooze out of the whoopie pies.
- Use room temperature ingredients like butter and egg to ensure smoother batter and more even cookie texture.
- Crush candy canes finely for a more even coating and to prevent large, sharp pieces that might make eating challenging.
- For a gluten-free version, swap wheat flour with a cup-for-cup gluten-free flour blend and ensure all other ingredients are gluten-free.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 270
- Sugar: 22 g
- Sodium: 130 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg