A festive twist on the classic dessert, Peppermint Bark Whoopie Pies are a not too sweet (nor too minty) combination of mint, white chocolate, and dark chocolate. This recipe makes two dozen pies in less than an hour.
Recipe: https://sugarspunrun.com/mint-filled-...
Ingredients
For Cookies
1 cup granulated sugar (200g)
⅓ cup unsalted butter (5 ⅓ Tablespoons of butter/75g)
1 large egg, lightly beaten
1 teaspoon vanilla extract
¾ cup sour cream (170g)
2 cups all-purpose flour (250g)
½ cup dark cocoa powder (see note) (50g)
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ cup very hot or boiling water (118ml)
For Filling
6 oz white chocolate, chocolate chips or a chocolate bar that’s been chopped into small pieces (170g)
1 cup unsalted butter, softened (226g)
2 cups powdered sugar (250g)
½ teaspoon vanilla extract
¼ teaspoon peppermint extract (see note)
⅛ teaspoon salt
1 Tablespoon heavy cream
Optional Topping
4 oz dark chocolate bar, melted (113g)
2 crushed candy canes (see note)
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Instructions
00:00 Introduction
00:39 Preheat oven to 450F (235C) and line a baking sheet with parchment paper. Set aside.
00:53 In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together sugar and butter until creamy and well-combined.
01:30 Add egg and vanilla extract and beat on low-speed until mixture is pale yellow and well-combined.
01:46 Stir in sour cream.
02:05 In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
03:18 Add about ⅓ of the flour mixture to the wet ingredients and use a spatula to stir the flour mixture in until mostly combined.
03:37 Add about half of your very hot/boiling water and gently stir until mostly combined.
03:45 Repeat the steps above, alternating adding remaining flour and water until all ingredients are completely combined.
04:18 Drop batter by slightly rounded Tablespoon-sized scoop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
04:40 Transfer to preheated oven and bake for 5 minutes, then allow cookies to cool for 5-10 minutes on baking sheet before carefully removing with a spatula to a cooling rack to cool completely before filling. 05:08 While cookies are cooling, prepare filling.
White Chocolate Filling
05:20 Place white chocolate in a microwave-safe dish and heat in the microwave in 15-20 second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside and allow chocolate to cool until it is no longer warm to the touch before proceeding.
05:52 Beat butter in a large bowl using an electric mixer or stand mixer until smooth and creamy. Drizzle in melted, cooled chocolate and beat until completely combined.
06:47 Gradually add powdered sugar and stir until completely incorporated, then stir in extracts and salt.
07:38 Add heavy cream and slowly increase mixer speed to high, beating for 15-30 seconds on high speed.
08:06 Dollop or pipe filling onto the bottom of one cookie and then top with another.
08:37 If desired, you can drizzle whoopie pies with melted chocolate and sprinkle with crushed candy canes.
Notes
Cocoa Powder
Dark cocoa powder is typically found beside the regular cocoa powders in the baking aisle. If you can’t find it, Dutch-process cocoa powder will work well here instead. In a pinch natural/unsweetened cocoa will also work, but you will not have the same intense chocolate flavor.
Peppermint Extract
Make sure you use “peppermint” extract and not “mint” extract, which does not have quite the same flavor and (in my opinion) makes the filling taste like toothpaste! This may seem like a small bit of extract, but it is quite potent and a little goes a long way. All of my taste-testers agreed this small amount gave the perfect flavor, but if you are determined for a stronger peppermint taste add more sparingly, only adding an additional ⅛ teaspoon at a time (and tasting after each addition).
Candy Canes and Optional Topping
Please note that the crushed candy canes tend to weep/begin to dissolve when stored. If you intend to decorate your whoopie pies, I recommend drizzling with chocolate and adding candy canes not long before serving.
Storing
These whoopie pies will keep in an airtight container at room temperature for 3 days or up to a week in an airtight container in the refrigerator.
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