Peppermint Whoopie Pies Recipe
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.
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.
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.
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.
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
Peppermint Whoopie Pies:
cups (230 grams) all purpose
3/4 cup (75 grams)
Dutch-processed cocoa powder
1 teaspoon baking
1/4 teaspoon baking
1/4 teaspoon salt
3/4 cup (170 grams)
unsalted butter, room temperature
(150 grams) granulated white
1 teaspoon pure
(60 ml) buttermilk
(120 ml) lukewarm strong coffee or !/2 cup (120 ml) lukewarm water
1 cup (226
1 teaspoon pure
1 - 7
ounce (198 grams) jar of marshmallow creme or fluff
2 cups (230 grams)
confectioners sugar (icing or powdered sugar), sifted
of red liquid food coloring
(80 ml) crushed candy canes