Makin’ Whoopie: Chocolate Peppermint Whoopie Pie

These whoopie pies are melt-in-your-mouth decadent, unlike any other whoopie pie in the world! Although, I can’t remember if I have ever had one before these so who am I to make these preposterous claims. They were incredible though. You’ll just have to try them yourself!

These weren’t fluffy whoopie pie’s like I expected them to be based on photo’s I’ve seen, maybe I made a mistake? BUT they still turned out so good! So good. They slightly resembled a gourmet version of a cookie ice cream sandwich, you know, the one’s from baseball games and theme parks? I love those.

Without further adieu, I bring you the Chocolate Peppermint Whoopie Pie:

This makes 48 small cookies for 24 whoopie pies

  • 1/2 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon of instant espresso
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degree F.

In a mixing bowl, cream butter and both sugars. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips. Refrigerate the dough for 15-20 minutes.

Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets (Mine weren’t very round and they came out a bit more rustic looking than a traditional whoopie pie). Bake for 12 minutes.

Cool for 2 minutes before removing to wire racks to cool completely. Spoon a heaping tablespoon of frosting on the flat half of one cookie, then top with another cookie. Repeat.

Marshmallow Buttercream

  • 1 cup milk
  • 2 cups mini marshmallows
  • 1 cup butter at room temperature
  • 2 tsp vanilla extract
  • 1/2 cup of Peppermint Bark (Costco or TJ’s)

In a stainless steel saucepan cook the milk and marshmallows over low heat and stir frequently until it’s all melted. This took a solid 30-40 minutes. Set aside to cool thoroughly.

Use a mixer to cream the butter until light and fluffy (about 3 minutes). Slowly drizzle in the marshmallow mixture and the vanilla extract while the mixer is still going and whip until creamy.

Little Yellow Note: Don’t eat these too late at night, for some reason they keep you wide-eyed awake playing Just Dance on the Wii till midnight. Enjoy!

From the Little Yellow Kitchen,

Lauren

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14 Responses to “Makin’ Whoopie: Chocolate Peppermint Whoopie Pie”

  1. OMG!! This is so like Holidays!! That’s the kind of stuff I consider comfort food! Mmmm…. delicious!

  2. OMG, how decadent…….must try this one.

  3. These look absolutely delish. Can you add them to my bday list for next year? Thanks.

  4. Those look sooooooo good! Love your blog!

  5. these are AMAZING! and i love rustic. 🙂 we need to be cookers together ASAP!

  6. I would take three or four 🙂 just to save you girls from calories you know)

  7. i’m so glad i had the priviledge of getting to try one of those delicious whoopies!! sooo good 🙂 and i love your blog! wish i could be there baking with you!

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