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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: 3 dozen


For 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

For 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:

Heat 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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