Peppermint Whoopie Pies
By ohioeggs Desserts, Holiday Baking
December 2, 2022
Chocolate cookies and peppermint marshmallow filling make the perfect combo in these Peppermint Whoopie Pies by Ohio food blogger Neighborfood.
- Prep: 1 hr 10 mins
- Cook: 20 mins
1 hr 10 mins
1 hr 30 mins
- Yields: 32 Servings
For the cookies:
For the filling:
2 ½ sticks butter (up to ½ stick more)
½ teaspoon peppermint extract or more, to taste
For the cookies:
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper or silicone mats.
In the bowl of an electric mixer, beat the eggs until light in color. Add the shortening and sugar, beating well.
In another bowl, sift together the flour, cocoa and salt. In a measuring cup, mix the milk and vinegar.
Alternate adding the flour mixture and the milk mixture to the egg mixture in small batches, beating on medium speed between additions, and scraping down the bowl as needed.
Whisk together the hot water and soda in the same measuring cup the milk was in. Add it to the cookie dough and beat on medium low speed until well combined.
Use a medium cookie scoop to drop heaping Tablespoons of dough onto the prepared cookie sheets, leaving at least 1.5 inches between scoops.
Bake for 6-7 minutes or until tops do not indent when lightly pressed with a finger. Remove and cool on the pan for about 5 minutes before removing to a cooling rack to cool completely.
For the filling:
Place a pot of water (or the bottom of a double boiler) on the stove top and bring to a simmer.
In the bowl of a stand mixer, whisk together the egg whites and sugar until frothy, about 1 minute.
Place the bowl of egg whites over the pot of simmering water and cook, whisking constantly, until the mixture reaches 160 degrees, about 8-10 minutes. Alternatively, you can take a small drip (cooled slightly!) and rub it between your fingers. If it feels grainy, it needs a little longer. You want the sugar to be completely melted.
Pour the egg white mixture into the bowl of an electric stand mixer fitted with the whisk attachment. Beat at high speed until soft peaks form, about 5-7 minutes. The mixture should hold its shape for a few seconds before flopping over.
Allow to cool to room temperature (it should be close already after beating), then switch to the paddle attachment. Add the butter a few Tablespoons at a time, beating well and making sure it is entirely incorporated before adding more.
Add the marshmallow creme, salt, and peppermint extract and mix well. Taste, and add additional peppermint if desired.
Place the frosting into a piping bag fitted with a large round tip or a gallon zip lock with a small slit cut out of the end. Swirl a layer of filling on half of the cookies and sandwich with the second cookie.
Spread the crushed peppermint out over a baking sheet then roll the exposed edges of the filling in the peppermint.
MAKE AHEAD AND STORAGE INSTRUCTIONS:
The unfilled cookies keep well stored at room temperature in an airtight container for up to 3 days.
Filled whoopie pies can be kept at room temperature for 5 days.
The filling can be made up to a week in advance and stored in the fridge. You’ll need to bring it to room temperature then re-whip it before filling the cookies.
HOW TO FREEZE WHOOPIE PIES:
The cookies and the Swiss Meringue buttercream can each be frozen separately but assembled whoopie pies with this filling cannot be frozen.
To freeze the cookies, place them in a freezer safe baggie between layers of parchment paper. Freeze for up to 3 months. Thaw at room temperature.
To freeze the filling, transfer it to a freezer safe bag, squeeze out as much air as possible, and freeze flat then store for up to 3 months.
Thaw it at room temperature, then place it in the bowl of an electric mixer and re-whip until fluffy.