Chocolate Mint Whoopie Pies
Indulge in the perfect combination of rich chocolate and refreshing mint with these irresistible Chocolate Mint Whoopie Pies. These soft, cake-like chocolate cookies are sandwiched around a creamy peppermint filling, featuring a subtle green hue for a festive touch. Made with pantry staples like cocoa powder and all-purpose flour, the cookies are moist and fluffy, thanks to the addition of tangy buttermilk. The filling, whipped to perfection with butter, powdered sugar, and a splash of peppermint extract, adds a sweet, minty contrast that will leave your taste buds tingling. Whether you're baking for the holidays, a party, or just because, these easy-to-make sandwich cookies are a crowd-pleasing dessert that's sure to impress. Ready in just 30 minutes, these homemade whoopie pies are ideal for mint chocolate lovers looking for a decadent treat!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1.5 cups powdered sugar
- 0.5 cup unsalted butter (softened)
- 0.5 teaspoon peppermint extract
- 1 tablespoon heavy cream
- 2 drops green food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2 minutes.
Beat in the egg and vanilla extract until fully combined.
Reduce the mixer speed to low and alternate adding the dry ingredients and buttermilk to the butter-sugar mixture. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Using a tablespoon or small cookie scoop, drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the tops spring back when lightly pressed. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies are cooling, make the mint filling. In a medium bowl, beat the softened butter with a hand mixer until creamy, about 1 minute.
Gradually add the powdered sugar, beating well after each addition. Mix in the peppermint extract and heavy cream. If using, add green food coloring and mix until evenly distributed.
Spread or pipe a generous dollop of the mint filling onto the flat side of one cooled cookie, then top with another cookie to form a sandwich.
Repeat with the remaining cookies and filling.
Serve immediately, or store the whoopie pies in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 39.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 211 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
