Peppermint Whoopie Pies

Food Recipes > Peppermint Whoopie Pies (Ingredients of )

Peppermint Whoopie Pies

Makes 3 dozen sandwich cookies

Cookies:
2 cups 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 egg
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract
1 cup buttermilk

Filling:
1/2 cup (1 stick) butter, softened
1 (7.5-ounce) jar marshmallow fluff
2 teaspoons pure vanilla extract
1 1/4 cups powdered sugar
1 cup crushed peppermint candies (about 50 peppermint discs)
 

Steps:

• Preheat oven to 350°F.
• 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.

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