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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Peppermint Whoopee Pie Recipe

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This recipe for Peppermint Whoopee Pie is from The Wellen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Cookies:
1-2/3 c. All-purpose Flour
2/3 c. Unsweetened Cocoa Powder
1-1/2 tsp Baking Soda
1/2 tsp Salt
4 tbsp Unsalted Butter (@ room temp)
4 tbsp Vegetable Shortening
1 c. Dark Brown Sugar
1 Egg
1 tsp Vanilla Extract
1 c. Milk

For Buttercream Filling:
2 c. Powdered Sugar
4 tbsp Unsalted Butter (@ room temp)
3 tbsp Heavy Whipping Cream
2 tsp Vanilla Extract
1/2 tsp Peppermint Extract
1/2 tsp Salt
6-8 drops Red Food Coloring
1/2 c. Crushed Candy Canes

For Marshmallow Filling:
1-1/2 c. Unsalted Butter (@ room temp)
1-1/2 tsp Vanilla Extract
10 oz (1-1/2 jars) Marshmallow Fluff
3 c. Powdered Sugar
1/2 tsp Peppermint Extract
6-8 drops Red Food Coloring
1/2 c. Crushed Candy Canes
Directions:
Directions:
Cookies:
Preheat oven to 375º, and line two cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. In a stand mixer, beat together the butter, shortening, and brown sugar for ~3 minutes or until fluffy and smooth. Add the egg and vanilla and beat another 2 minutes.
Slowly add the dry ingredients and beat until combined, scraping the sides of the bowl half way through.
Drop tablespoon sized ball of dough 3 inches apart on prepared cookie sheets. Bake one sheet at a time for 10 minutes or until cookies spring back when pressed. Remove from oven and allow to cool 5 minutes before placing on a rack to cool completely.

Buttercream Filling:
In a stand mixer, beat powdered sugar and butter 1 minute or until crumbly. Add the rest of the ingredients and mix 3 minutes or until smooth.

Marshmallow Filling:
In a stand mixer, beat butter until smooth. Add vanilla extract, peppermint extract, and marshmallow and beat until combined. Slowly mix in the sugar scraping the bowl as needed, and beat 5 minutes or until mixture is light and fluffy.

Assembly:
Place filling in a plastic bag or pastry bag and pipe the filling onto the flat side of a cookie, place another cookie flat side down on top of the filling and roll the assembled cookie in the crushed candy canes.
Number Of Servings:
Number Of Servings:
25
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
These are a great Christmas cookie and certainly not the usual sugar cookie. Which filling to use is a point of personal preference as both are delicious but different.

 

 

 

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