Peppermint Whoopie Pies

Preparation:  45 min. Cooking: 12 min. Total: 57 min.
Recipe photo
  • 2 Cup flour
  • 1/2 Cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 Cup brown sugar, packed
  • 1 eggs
  • 1/2 tsp peppermint extract
  • 1 Cup buttermilk
  • 1/2 Cup butter
  • 1 1/2 Cup marshmallow creme (fluff)
  • 2 tsp vanilla extract
  • 1 1/4 Cup powdered sugar
Preheat oven to 350 ℉. In medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside.

In large bowl, cream 1/2 normal cup butter and brown sugar with electric mixer until light and fluffy. Add egg, peppermint extract, and 1 normal tsp vanilla extract; mix well. Slowly add flour mixture and buttermilk, alternating, beginning and ending with flour mixture. Cover dough and chill at least 30 minutes.

Drop dough by rounded tablespoons onto parchment-lined baking sheet, placing cookies 2 inch apart. Bake cookies 9 to 12 minutes, or until firm. Cool cookies on pan 3 to 5 minutes or until set, then transfer to wire rack to cool completely.

For filling: In large bowl, cream together 1/2 normal cup butter, marshmallow creme, and remaining vanilla extract until light and fluffy. Add powdered sugar slowly; mix well. Spread flat side of half the cookies with a heaping spoonful of filling; top with second cookie to create sandwich. Optional: Roll edges in finely crushed peppermint candies.

Chill cookies to set filling.

Store unfilled cookies and filling in airtight containers in refrigerator for up to 1 week, and filled cookies for up to 3 days. Bring cookies to room temperature before serving.
Calories
250 Cal
Fat
11 g
Carbs
35 g
Protein
3 g
Fiber
1.2 g
Sugar
22 g
Cholesterol
40 mg
Sodium
320 mg


Nutrients

Fiber     1.2 g
Fat     11 g
Sugar     22 g
Carbs     35 g
Protein     3 g
Calories     250 Cal

Fats

Fat, Poly     0.5 g
Fat, Mono     3 g
Fat, Sat     7 g
Fat, Trans     0 g
Fat, Percent     41 %

Vitamins

Vitamin, K     1.1 mcg     0.9 %
Vitamin, A     340 IU     11 %
Vitamin, B12     0.1 mcg     4.1 %
Niacin     0.9 mg     5.7 %
Riboflavin     0.1 mg     9.6 %
Vitamin, C     0.2 mg     0.2 %
Vitamin, D     8.2 IU     1.4 %
Vitamin, B6     0 mg     1.4 %
Vitamin, E     0.4 mg     2.4 %
Panto, Acid     0.1 mg     2.6 %
Choline     13 mg     2.4 %
Thiamin     0.1 mg     10 %

Minerals

Calcium     59 mcg     5.9 %
Phosphorus     79 mg     11 %
Magnesium     19 mg     4.5 %
Copper     0.1 mcg     14 %
Fluoride     0.5 mcg     13 %
Zinc     0.3 mg     3.1 %
Cholesterol     40 mg     0.1 %
Sodium     320 mg     22 %
Selenium     6.5 mcg     12 %
Manganese     0.2 mg     2.8 %
Potassium     100 mg     2.2 %
Iron     1.2 mg     14 %