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  • christyporter5
    I agree that the recipe makes just shy of 2 dozen and mine were about 2" cookies. The filling was great. Yes, the dough was sticky. I froze it for a few minutes which helped. Very fun and festive! – 12/22/2010
  • kjeggert
    I almost didn't make this recipe, because I was turned off by the "nasty" review; however, I'm so glad I made them anyway! They look very festive (maybe not as beautiful as those pictured) and have just the right combo of mint/chocolate I did not have any trouble with the fluff - I used a one tablespoon scoop (Pampered Chef) for both the cookie and the filling, and it worked great. I would make these again... – 12/15/2010
  • suewilcox
    My dough was very soft.Is that the way it's supposed to be,or is it supposed to be firmer? I followed the recipe the way that it was written. Thank you – 12/14/2010
  • gradgirl_89015
    Really good recipe. However, did not make the 3 dozen it stated it would make. It only ended up making about a dozen and a half or so. – 12/5/2010
  • lgracy
    These were great. I made my own marshmallows and made sure the butter was softened, but not too soft, to keep the filling more firm. – 11/22/2010
  • c_serenityharbor
    Hey Nikki, you received a free recipe have a little courtesy and keep your negative remarks to yourself. It sounds like you did not correctly make your filling. – 11/20/2010
  • nikkisixxaholic
    THESE ARE NASTY!!! Complete waste of my time and ingredients. – 11/14/2010
  • dressmaker
    The cookie part is great, but the runny filling oozes right out of the cookies. Try vanilla frosting instead. – 11/5/2010

 

Peppermint Whoopie Pies

Servings: Makes 3 dozen sandwich cookies

Ingredients:

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

Filling:
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)

Cooking Directions:

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 cool completely.

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 before serving.

TIP: A Delicious Dish - 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.

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