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When I fire up these Peppermint Chocolate Whoopie Pies, my whole house gets filled with the most wonderful smell. Those soft chocolate rounds paired with that cool peppermint filling instantly transport me back to baking with my mom during Christmas. I can't help but smile when I see my kids' eyes widen as they spot these cooling down. Every mouthful combines fluffy chocolate cakes stuffed with my unique blend of peppermint buttercream and marshmallow fluff, finished with sprinkles of smashed peppermint candy.
Our Beloved Holiday Treat
My cookie jar can't keep these whoopie pies around for long. That combo of rich chocolate with refreshing peppermint makes them a winter party hit. Nobody in my family can agree if they're cookies, pies or little cakes, but they all know these goodies signal holiday season. I've learned to whip up several batches since they vanish so fast during our Christmas get-togethers.
The Must-Have Ingredients
- Dry Ingredients: You'll want 1¾ cups all-purpose flour, a half cup unsweetened cocoa powder, a teaspoon of baking soda, and a half teaspoon of salt from your cabinets.
- Wet Ingredients: Gather up half cup softened butter, a cup of light brown sugar, a large egg, a teaspoon of vanilla, and ¾ cup buttermilk.
- Filling: Have ready half cup butter, 1½ cups powdered sugar, a teaspoon each of vanilla and peppermint extract, some marshmallow fluff, and candy canes for crushing.
Creating The Magic
- Baking The Rounds
- First, get your oven hot at 350°F. Cover your cookie sheets with parchment or silicone mats. Combine all dry stuff in one bowl. Beat the butter with brown sugar till it's fluffy in your mixer. Drop in your egg and vanilla, then slowly mix the flour blend and buttermilk together. Drop small scoops onto your sheets and bake about 10 minutes until they spring back when touched.
- Creating The Filling
- Mix your butter and sugar till they're airy and light. Stir in the salt, vanilla and peppermint. Gently fold the marshmallow cream in until everything looks smooth. Stick it in the fridge to get firmer.
- Assembling Your Treats
- Add filling to half your cake rounds, top with the others to make sandwiches, then roll the sides in candy pieces. Let them cool if you've got the patience.
Insider Tricks
My cookie scoop gives me matching rounds every time. Chilling the filling makes it spread way better. Don't skimp on real peppermint extract, it totally changes the taste. I always put parchment down when I work because those candy bits fly everywhere.
Dress Them Up
I sometimes throw in a tiny bit of food coloring for red or green filling when other holidays come around. The kids go crazy for adding colorful sprinkles to theirs. For extra texture, I mix crushed candy directly into the filling. They look amazing with some melted chocolate drizzled over the top too.
Storage Smarts
You can keep these babies in the fridge for about 3 days and they'll stay yummy. I always stick parchment between them so they don't get stuck together. For making ahead, just wrap each one in plastic and toss in the freezer. They'll supposedly last two months that way, but at my house they're gone way before then.
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Tasty Variations
I've tried using chopped peppermint bark instead of candy canes sometimes. My husband goes crazy for them when I swap in orange extract for a chocolate orange twist. At fancy gatherings, I like to dip the sides in melted chocolate before adding the crushed candy bits.
Tools For Success
Your electric mixer will be your best friend for these. Don't forget good quality baking sheets and some parchment. That small cookie scoop is key for making even-sized cakes. A regular spatula works fine for the filling, though piping bags make fancier designs. Grab some wax paper for smashing candies and you'll thank me when cleanup time comes around.
Frequently Asked Questions
- → How long can I keep these?
Put them in the fridge for up to 3 days or freeze for as long as 2 months. Separate layers with parchment paper when stacking to avoid sticking.
- → Why does temperature matter with ingredients?
Using room-temp ingredients makes mixing easier and ensures a smooth batter. It helps your cookies bake evenly for a better texture.
- → Can I prep them ahead of time?
Sure, you can freeze them for a couple of months. Wrap each one in plastic wrap and pop them in an airtight container to keep them fresh.
- → How can I tell when they're ready?
You’ll know they’re done when the centers bounce back after a light touch. Check around 10 minutes into baking and let them cool all the way before adding the filling.
- → Can I tweak the mint flavor?
Of course! Add less or more peppermint extract based on your taste. Go slow, though—it can get overpowering pretty quickly!
Conclusion
These holiday treats blend fluffy chocolate cakes and peppermint-marshmallow filling, all coated in candy cane bits. A gift-worthy snack for gatherings.