Easy 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
Scale
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
