Peppermint Whoopie Pies
A candy dish filled with these delightful cookies is a great way to make someone's day. After you’ve arranged cookies in the dish, wrap it in cellophane and tie it with a bow for a gift that looks as good as it tastes.
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter
1 cup brown sugar, packed
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract
1 cup buttermilk
1/2 cup (1 stick) butter, softened
1 (7.5-ounce) jar marshmallow fluff
2 teaspoons vanilla extract
1 1/4 cups powdered sugar
1 cup crushed peppermint candies (about 50 peppermint discs)
- For Cookies: Preheat oven to 350°F (175°C). In medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside.
- In large bowl, cream butter and brown sugar with electric mixer until light and fluffy. Add egg and extracts; 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 inches 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 butter, fluff, and vanilla extract until light and fluffy. Add powdered sugar slowly; mix well. Spread flat side of half the cookies with heaping tablespoon of filling; top with second cookie to create sandwich. Roll edges in 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.
Makes 3 dozen sandwich cookies.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.