RECIPE: Whoop-Di-Mint Peppermint Whoopie Pies

What goes better than chocolate and peppermint for the holidays? Nothing!
This cookie is like my favorite Starbucks holiday drink in cookie form, minus the coffee. (Although you could add some instant coffee to the cookie batter for a little someth'n-someth'n). Mental note to try that next time.)

Now we used a teaspoon to size these, and if you are very careful you can get about 3 dozen. These puff up and grow quite a bit, so if you think you can go smaller to make more, try it! Or double the recipe if you are giving away cookie boxes. These go pretty fast.

Also, if you can find a store-bought bag of crushed candy canes, buy it. As much as I like taking my stress out on a baggie of candy canes with a rolling pin to crush them up, it is a bit tedious. I once found a bag of crushed candy canes at a Walmart and I was SO EXCITED! But I've haven't found it since. I make so much with crushed candy canes in December, I think next year I am going to crush up a ton of candy canes and store it all in a Ziploc bag to use throughout the holiday season. I think it would save time that way!

Also, special note, if you don't have essential oils for the peppermint, you can use peppermint extract, and use 1/2 tsp. or to taste.

Whoop-Di-Mint Peppermint Whoopie Pies
Adapted from Wisconsin Dairy Board


2 cups of all-purpose flour
1/2 cup of unsweetened cocoa powder
1 teaspoon of baking powder 
1 teaspoon baking soda
1 teaspoon of salt
1/2 cup of butter, softened
1 cup of light, brown sugar
1 egg at room temperature
1 teaspoon of vanilla extract 
1/8th of a teaspoon of peppermint oil, plus a few extra drops. (Do it to your taste.) 
1 cup of well-shaken buttermilk
1 cup of crushed peppermint candy canes

1/2 a cup of butter, softened 
1 seven oz. jar of marshmallow creme
2 teaspoons of vanilla extract,
1 1/4 cups of powdered sugar 


In a medium bowl, combine your dry ingredients; flour, cocoa powder, baking powder, baking soda and salt and set aside. In a bowl with a stand mixer, cream the butter, and then add the sugar and whip until light and fluffy.

Next, add the egg vanilla and peppermint oil,  and mix well. Then at a very low speed, add the flour mixture alternately with the buttermilk to the whipped butter. Mix until just combined. Cover the batter and refrigerate for at least 30 minutes. 

Meanwhile, make the filling. Whip the butter until creamy, then add the powdered sugar and vanilla extract and whip until light and fluffy. Finally, add the marshmallow creme and whip until all combined. Set aside.

Preheat oven to 350˚. Line baking sheets with parchment paper. Drop dough by the teaspoonful onto parchment paper, setting them 2" apart. Bake for 9-12 minutes or until set. Let the cookies set up on the baking sheets for about 5 minutes before moving them to a wire rack to cool completely. If you try moving them too quickly, they're going to break. 

Once cooled, take one cookie and with a rounded half a teaspoon, dollop the marshmallow cream at the center on the flat side. Place another cookie with the flat side down on top, making a whoopie pie. Roll the edges in the crushed peppermint candies. Makes about three dozen. Store in a container with wax paper dividing the cookie layers.

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