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Peppermint Whoopie Pies Tested Recipe

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Peppermint Whoopie Pies Recipe

I am a big fan of Whoopie Pies. While I know that they are not specifically a Christmas cookie, you can make them so just by adding some crushed candy canes to the marshmallow filling. I call them Peppermint Whoopie Pies and the filling is dyed a pretty pink, as it matches the color of the candy canes and also because pink is said to be the color of happiness. The Peppermint Whoopie Pies can be made ahead and stored in the refrigerator for a couple of days, which makes them the perfect dessert for casual get togethers during the Holiday season.  

Peppermint Whoopie Pies start with two round, domed shaped chocolate cookies that are soft and moist with a sponge cake-like texture. Their dark chocolate color and flavor comes from using cocoa powder and the addition of buttermilk helps to contribute to their moist texture. The other liquid in these cookies is coffee, but you can replace it with water. What makes these cookies exceptional is that they are sandwiched together with a soft vanilla flavored marshmallow filling. This filling is like a Confectioners Frosting to which is added marshmallow cream. Now, Marshmallow Cream or Fluff is a thick, soft and fluffy, very sweet marshmallow flavored mixture that is made from corn syrup, sugar syrup, dried egg whites, and vanillin. It can be found in most grocery stores and is sold in either jars or tubs. As I said above, the filling also contains crushed candy canes, about 1/3 cup (80 ml) which adds a nice peppermint flavor and a delightful crunch. I used red liquid food coloring (about 6 drops) to color the filling, but the amount can be adjusted to your own personal taste. Besides adding crushed candy canes to the filling you can also dip the sides of the Peppermint Whoopie Pies in extra crushed candy canes.
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Whoopie Pies

For Peppermint Whoopie Pies: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water). With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9 - 10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.

Marshmallow Filling: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Then, on high speed, beat filling until it is light and fluffy (about 3-5 minutes). Add a little cream (if filling is too thick) or confectioners sugar (if filling is too thin) to get the right spreading consistency. Stir in crushed candy canes.

To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie.

The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving.

Makes about 15 sandwich cookies.

References:

www.melecotte.com

Peppermint Whoopie Pies:

1 3/4 cups (230 grams) all purpose flour

3/4 cup (75 grams) Dutch-processed cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1/4 cup (60 ml) buttermilk

1/2 cup (120 ml) lukewarm strong coffee or !/2 cup (120 ml) lukewarm water

Marshmallow Filling:

1 cup (226 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 - 7 ounce (198 grams) jar of marshmallow creme or fluff

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

6-8 drops of red liquid food coloring

1/3 cup (80 ml) crushed candy canes

 
 
     
 

 

 

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