Peppermint Whoopie Pies Make Christmas Merrier

whoopie pieDon't you just love whoopie pies? They're like the love child of a sandwich cookie and a cupcake. Not to mention the name -- whoopie! And this recipe has a sweet holiday touch -- a frosty peppermint filling.

Even better, it's a recipe by Dawn Casale of Brooklyn's own One Girl Cookies -- from her new book, titled One Girl Cookies Cookbook. I've been biking over to that bakery for years for Dawn's delectable little cookies. She's known for her whoopie pies, so I know this recipe is going to be a knock-out. This month's Country Living has more of Dawn's recipes if you love this one.








Chocolate Whoopie Pies With Peppermint Filling by Dawn Casale for Country Living

Makes 24 whoopie pies. Working time 30 min. Total time 1hr. 15 min.

dec jan cl cover

  • 2 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup light-brown sugar
  • 1/2 cup plain whole-milk yogurt
  • 1⁄3 cup canola oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Peppermint Filling (recipe below)

1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

2. In the bowl of an electric mixer fitted with paddle attachment, beat together sugars, yogurt, oil, eggs, and vanilla on medium speed until mixed, about 3 minutes. Scrape down sides of bowl as needed. Reduce mixer speed to low; gradually add flour mixture and mix for 30 seconds. Cover and refrigerate batter until chilled, about 30 minutes.

3. Preheat oven to 350°F. Transfer batter to a pastry bag fitted with a large plain tip (about 1/2 inch wide). Pipe 2-inch circles onto parchment-lined baking sheets, spacing whoopies 1 1/2 inches apart. (Keep batter refrigerated between batches.)

4. Bake until whoopies spring back when touched, about 9 minutes. Cool completely on pans.

5. To fill pies: Turn half the whoopies over so they’re bottom-side up. Using a pastry bag or butter knife, add a dollop (1 1/2 tablespoons) of Peppermint Filling onto each whoopee bottom. Top with remaining whoopies.

Peppermint Filling

Makes 2 cups. Working time 10 min. Total time 10 min.

  • 4 ounces cream cheese, at room temperature
  • 5 tablespoons unsalted butter, softened
  • 1/2 teaspoon peppermint extract
  • 1/8 teaspoon salt
  • 3 cups confectioners’ sugar, plus more if needed

In the bowl of an electric mixer fitted with paddle attachment, beat together cream cheese and butter on medium speed until fluffy, about 3 minutes. Scrape down sides of bowl as needed. Reduce mixer speed to low; add peppermint extract and salt, and mix for 30 seconds. Gradually add confectioners’ sugar and mix for 1 minute. If filling is too soft to hold its shape, add more confectioners’ sugar, 1 tablespoon at a time, until desired consistency. (Store in refrigerator, in an airtight container with plastic wrap pressed onto surface of filling, for up to 5 days.)


Image via Ian Bagwell/Country Living

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