Chocolate Peppermint Whoopie Pies are soft, chocolate cookies filled with peppermint frosting, then garnished with crushed candy canes. These festive sandwich cookies are a perfect dessert for your Christmas baking!
A few years back I developed a deep love for Oatmeal Whoopie Pies I bought at an Amish Bakery in Kentucky. I've never shared that recipe... but maybe one day. Since then, I've ventured out with a couple of other flavors. First, these Gingerbread Whoopie Pies with Eggnog Frosting, and now this recipe for Peppermint Whoopie Pie.
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Why do they call it a Whoopie Pie?
History tells us that these sandwich cookies got their name from Amish men. They would receive these treats from their wives in their lunch. Whenever they would open their lunchboxes and see them, they would be so excited, they'd shout “whoopie!”
Why we love Whoopie Pies
Over the years, my family and I might have become a little weary of cake, (wonder why?) but we still love cookies!! Whoopie Pies are a great compromise... they are small, like cookies, but have the fluffy tender texture of small cakes with buttercream filling. So we can enjoy these small cake-like desserts in very small portions like cookies and man, oh, man, are they delicious!
And these chocolate candy cane cookies are a perfect variation of traditional whoopie pies. Peppermint cookies are perfect for Christmas treats or cookie exchanges.
Video
Ingredients
Making a Homemade Whoopie Pie is not nearly as complicated as you might think, and your friends and family will be endlessly impressed. Here are the ingredients you'll need:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Butter, softened
- Granulated sugar
- Milk
- Egg
- Vanilla extract
- Peppermint extract
- Buttercream Frosting - I use my homemade vanilla buttercream.
- Peppermint or Candy Canes, crushed
See the recipe card for quantities.
Equipment
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How to Make Peppermint Whoopie Pies
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy (about 3 minutes).
- Beat in the egg, vanilla, and 1 teaspoon of peppermint extract until combined.
- Beat in the milk until combined.
- Fold the flour mixture into the wet ingredients until just combined.
- Drop 1-2 tablespoons worth of batter onto the prepared baking sheets, leaving at least 2 inches between each mound of batter (these will spread a bit).
- Bake in the center of the oven for 8-10 minutes, or until the tops begin to firm up.
- Remove from the oven and transfer to a wire rack to cool completely.
- Mix buttercream frosting with the remaining teaspoon of peppermint extract to make peppermint buttercream.
- Using a piping bag or small offset spatula, spread the frosting onto the bottom of one cookie then gently press a second cookie on top to make a sandwich. You will want to make sure to spread frosting all the way to the edge so your sprinkles will have something to stick to. I even sometimes add more frosting to the edges after assembling cookies.
- Roll in crushed candy canes and serve.
Substitutions
- Instead of Vanilla Buttercream, you could use Cream Cheese Frosting for your cookie sandwich filling. Still add the peppermint extract and the chocolate whoopie pie would be fantastic!
- If you don't have crushed candy canes, you could use crushed peppermint candies, peppermint crunch or just sprinkles for a fun, festive look to your sandwich cookie filling.
How to Crush Candy Canes
For this chocolate whoopie pie recipe, you're going to need some crushed candy canes. The easiest way to crush candy canes is to unwrap them and place them in a food processor. Then pulse to roughly chop them.
If you don't have a food processor, you could also place your candy canes in a zip-top bag and beat them with a meat cleaver or rolling pin.
How to Make Evenly-Sized Whoopie Pies
My favorite tip for getting whoopie pies all the same size is to use a 2-tablespoon cookie scoop. This gives you a very uniform cookie sandwich. You could also use a silicone mat with circles already marked on it so that you space them evenly and use same-size scoops.
How to Store Whoopie Pies
Whoopie pies are best eaten fresh - within 24 hours of making them. But if you want to make them ahead of time, place them in a single layer in an airtight container for up to three days in the refrigerator.
Want to save them for later? I'd suggest not rolling them in the crushed peppermint and then you can freeze them for up to two months in an airtight container. Thaw and roll in peppermint before eating. Best eaten at room temperature.
More Christmas Recipes
PrintRecipe
Chocolate Peppermint Whoopie Pies
- Total Time: 40 minutes
- Yield: 12
Description
Chocolate Peppermint Whoopie Pies are soft, chocolate cookies filled with peppermint frosting, then garnished with crushed candy canes. These festive sandwich cookies are a perfect dessert for your Christmas baking!
Ingredients
● 2 cups all-purpose flour
● ½ cup unsweetened cocoa powder
● ½ teaspoon baking powder
● 1 ½ teaspoon baking soda
● ½ teaspoon salt
● ½ cup butter, softened
● 1 cup granulated sugar
● 1 cup milk
● 1 large egg
● ½ teaspoon vanilla extract
● 2 teaspoon peppermint extract
● 1 ½ cups buttercream frosting
● ½ cup crushed candy canes
Instructions
- Preheat oven to 375 degrees
- Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside.
- In a larger bowl, beat butter and sugar together until light and fluffy (about 3 minutes).
- Beat in egg, vanilla, and 1 teaspoon peppermint extract until combined.
- Beat in milk until combined.
- Fold the dry ingredients into the wet ingredients until just combined.
- Scoop 2 tablespoons of batter onto the prepared baking sheet. Leaving at least 2 inches between each mound of batter (these will spread a bit).
- Bake on the center oven rack for 8-10 minutes, or until the tops begin to firm up.
- Remove from oven and transfer to a wire rack to cool completely.
- Mix buttercream frosting with the remaining teaspoon of peppermint extract.
- Using a piping bag or offset spatula, spread frosting onto the bottom of one cookie then gently press a second cookie on top to make a sandwich. You will want to make sure to spread frosting all the way to the edge so your peppermint will have something to stick to. I even sometimes add more frosting to the edges after assembling cookies.
- Roll in crushed candy canes and serve.
Notes
To make these ahead, you can freeze them for up to two months in an airtight container. Thaw and then roll in the crushed peppermint before eating. Best eaten at room temperature.
- Prep Time: 30
- Cook Time: 10
- Category: Dessert
Katie
We made some to put in the freezer to get a head start on our holiday baking. Of course I had to go ahead and taste test. So delicious!
Create With Joy
Amazing recipe Rose - Congrats - you are one of our Featured Guests at Inspire Me Monday at Create With Joy!
Cathy Kennedy
Hello, I'm visiting from Inspire Me Mondays. I've made chocolate whoopie pies before. Yours look very festive for the Christmas holiday. Thanks for sharing!