Easy Chocolate Peppermint Whoopie Pies Recipe
Introduction
These Easy Chocolate Peppermint Whoopie Pies combine rich, soft chocolate cookies with a light, fluffy peppermint filling. They’re a festive treat perfect for holiday gatherings or anytime you crave a minty chocolate delight.
Ingredients
- 1 package devil’s food cake mix (15.25 oz)
- 2 eggs, lightly beaten
- ⅓ cup vegetable oil
- 2 cups confectioners sugar
- ⅔ cup vegetable shortening (such as Crisco)
- 1 cup marshmallow cream
- 1 tablespoon milk
- ½ teaspoon peppermint extract
- 12 candy canes, crushed
Instructions
- Step 1: Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone nonstick baking mat and set aside.
- Step 2: In a large mixing bowl, combine the cake mix, eggs, and oil. Mix with an electric mixer at low speed until completely combined. The batter will be very stiff.
- Step 3: Pinch off pieces of batter or use a small ice cream scoop to form 1-inch balls. Place them 1 inch apart on the prepared cookie sheet. Flatten each cookie slightly with your hand or the bottom of a glass.
- Step 4: Bake for 8 to 10 minutes, until the cookies spring back slightly when touched. Remove immediately with a spatula and cool on a wire rack.
- Step 5: For the filling, place 1 cup of confectioners sugar and the shortening in a large bowl. Beat on medium speed until well combined.
- Step 6: Add the remaining sugar and continue beating. Then add marshmallow cream, milk, and peppermint extract. Beat until light and fluffy, about 5 minutes.
- Step 7: Assemble the whoopie pies by spreading a heaping tablespoon of filling on one cookie. Top with another cookie and gently press to spread the filling to the edges.
- Step 8: Roll the sides of each pie in the crushed candy canes to coat the filling edges.
Tips & Variations
- The chocolate cookies are delicious on their own if you want a simple treat.
- If peppermint isn’t your favorite, swap the extract for vanilla or almond for a different twist.
- To crush candy canes easily, place them in a heavy-duty plastic bag and smash with a rolling pin or hammer.
- Try to buy unwrapped candy canes to avoid the time-consuming task of removing wrappers.
Storage
Store whoopie pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. If refrigerated, let them come to room temperature before serving. Reheat gently in a microwave if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cookies from scratch instead of using cake mix?
Yes, you can use your favorite chocolate cake or brownie recipe, but using cake mix keeps this recipe quick and foolproof.
What can I substitute for vegetable shortening in the filling?
You can use softened butter or margarine, but the texture may be slightly different. Shortening helps create a light, fluffy filling.
PrintEasy Chocolate Peppermint Whoopie Pies Recipe
These Easy Chocolate Peppermint Whoopie Pies combine soft devil’s food cake cookies with a creamy peppermint marshmallow filling, perfected with a festive crushed candy cane coating. Perfect for holiday gatherings or anytime you crave a minty chocolate treat, this recipe is simple to make and delightful to eat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: About 24 whoopie pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Cookie Ingredients:
- 1 pkg devil’s food cake mix (15.25 oz)
- 2 eggs, lightly beaten
- ⅓ cup vegetable oil
Peppermint Filling Ingredients:
- 2 cups confectioners sugar
- ⅔ cup vegetable shortening (Crisco recommended)
- 1 cup marshmallow cream
- 1 tablespoon milk
- ½ teaspoon peppermint extract
- 12 candy canes, crushed
Instructions
- Prepare the Chocolate Cookies: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone nonstick baking mat and set aside.
- Mix the Cookie Batter: In a large mixing bowl, combine the devil’s food cake mix, eggs, and vegetable oil. Use an electric mixer on low speed to blend until fully combined. The batter will be very stiff.
- Form the Cookie Balls: Pinch off pieces of the stiff batter or use a small ice cream scoop to portion about 1-inch balls. Roll these into smooth balls with your hands and place them 1 inch apart on the prepared cookie sheet. Gently flatten each cookie ball with your hand or the bottom of a glass or measuring cup to slightly flatten.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes. The cookies are done when a slight indentation remains after a light touch. Immediately remove the cookies from the baking sheet using a spatula and cool them on a wire rack.
- Make the Peppermint Filling: In a large bowl, add 1 cup of the confectioners sugar and the vegetable shortening. Beat with an electric mixer on medium speed until well combined. Gradually add the remaining confectioners sugar, continuing to beat until thoroughly mixed. Add the marshmallow cream, milk, and peppermint extract, and beat for approximately 5 minutes until the filling is light and fluffy.
- Assemble the Whoopie Pies: Spread a heaping tablespoon of peppermint filling onto the flat side of one chocolate cookie. Top with another cookie, pressing gently to spread the filling toward the edges.
- Coat with Crushed Candy Canes: Pour the crushed candy canes onto a plate. Roll the sides of the sandwich cookies gently in the candy canes to coat the filling edges. Serve or store as desired.
Notes
- The chocolate cookies are delicious on their own, even without filling.
- You can customize the filling by replacing peppermint extract with vanilla, almond, or other extracts if desired.
- Removing candy cane wrappers is time-consuming; consider buying unwrapped candy canes to save effort.
- To crush candy canes, use a food processor or place them in a heavy-duty plastic bag and crush with a hammer or rolling pin.
Keywords: chocolate peppermint whoopie pies, peppermint whoopie pies, chocolate whoopie pies, holiday desserts, easy whoopie pies
