The holidays call for something indulgent, and Katie Lee’s Chocolate-Peppermint Whoopie Pies deliver just that—rich chocolate cookies sandwiching a creamy peppermint-marshmallow filling, all rolled in crushed candy canes for a festive finish. This dessert captures the essence of holiday cheer in every bite, offering the perfect balance between soft, cakey chocolate layers and a refreshing peppermint cream center. Whether you’re baking for a cookie exchange, family gathering, or cozy night in, this recipe is guaranteed to be the star of the season.

Why You’ll Love These Chocolate-Peppermint Whoopie Pies

Katie Lee’s Chocolate-Peppermint Whoopie Pies stand out because they’re both decadent and playful. The texture combines the tenderness of a cake with the portability of a cookie, making them perfect for gifting or serving at parties. The peppermint twist adds a cool contrast to the rich cocoa flavor, and the marshmallow filling gives a nostalgic touch reminiscent of classic childhood treats. Plus, this recipe is surprisingly simple for how impressive the results look—ideal for both beginner and experienced bakers.

Ingredients for Katie Lee’s Chocolate-Peppermint Whoopie Pies

• All-purpose flour: Creates structure and a tender crumb for the cookies.
• Cocoa powder: Adds deep chocolate flavor and a rich brown color.
• Baking soda & baking powder: Work together to make the cookies rise and stay fluffy.
• Fine salt: Balances sweetness and enhances the cocoa’s richness.
• Granulated sugar: Sweetens and helps the cookies brown evenly.
• Unsalted butter: Provides flavor and a soft, moist texture.
• Large egg: Adds moisture and helps bind the batter.
• Pure vanilla extract: Complements the chocolate and peppermint flavors.
• Milk: Keeps the batter smooth and soft for tender cookies.
• Nonstick cooking spray: Prevents sticking and ensures even baking.

For the Filling:
• Confectioners’ sugar: Sweetens the frosting and gives it body.
• Vegetable shortening: Creates a light, fluffy consistency that holds up at room temperature.
• Marshmallow creme: Adds sweetness and that classic whoopie pie texture.
• Milk: Helps achieve the perfect creamy spreadable filling.
• Peppermint extract: Infuses the filling with cool, festive flavor.
• Crushed candy canes: Provide crunch, color, and holiday flair.

Smart Ingredient Swaps and Variations

• Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend for a similar texture.
• Dairy-free: Use plant-based milk and vegan butter; shortening remains the same.
• Flavor twist: Swap peppermint extract for almond or orange extract for a fun variation.
• Healthier option: Substitute half the sugar with coconut sugar and use dark cocoa powder for a richer, less sweet version.

How to Make Katie Lee’s Chocolate-Peppermint Whoopie Pies

Prepare the dough: In one bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt. In another, cream butter and sugar until fluffy—about 5 minutes. Beat in the egg and vanilla, then alternate adding dry ingredients and milk until combined. Chill the dough for 1 hour.
Preheat and bake: Heat the oven to 400°F. Line baking sheets with parchment and lightly spray. Drop tablespoonfuls of batter about 3 inches apart. Bake for around 7 minutes, until puffed and matte on top. Cool completely on wire racks.
Make the filling: Beat confectioners’ sugar and shortening until light. Add marshmallow creme, milk, and peppermint extract, mixing until smooth and airy.
Assemble the whoopie pies: Spread a heaping tablespoon of filling on one cookie, top with another, and gently press. Roll the edges in crushed candy canes for that signature peppermint crunch.
Chill (optional): For firmer pies, refrigerate for 30 minutes before serving.

Tips and Tricks for Perfect Whoopie Pies

• Don’t overmix: Overmixing can make the cookies dense instead of light and cakey.
• Chill the dough: Cold batter helps maintain the shape during baking.
• Watch the bake time: The cookies are done when they’ve puffed and lost their shine.
• Uniform size: Use a cookie scoop to ensure even pies that sandwich perfectly.
• Storage: Keep them in an airtight container for up to 3 days or freeze for up to a month.

Creative Pairings and Flavor Variations

• Pair with: Hot chocolate, peppermint mocha, or a glass of cold milk for a cozy combo.
• Holiday platter: Mix and match with other whoopie pie flavors—red velvet or gingerbread—for a festive dessert tray.
• Topping ideas: Drizzle with melted white chocolate or dust lightly with powdered sugar.
• Make-ahead: Bake cookies a day early and assemble the next day for stress-free entertaining.

The Joy of Holiday Baking with Katie Lee’s Whoopie Pies

Katie Lee’s Chocolate-Peppermint Whoopie Pies are more than just a recipe—they’re a celebration of seasonal flavors and nostalgic comfort. The combination of rich chocolate and cool peppermint evokes memories of candy canes and cozy evenings by the fire. This dessert embodies the warmth of holiday baking, where simple ingredients come together to create something truly special. Whether you bake them for gifts, gatherings, or just to treat yourself, these whoopie pies are destined to become a cherished holiday tradition.

The Sweet Finale: Why Katie Lee’s Chocolate-Peppermint Whoopie Pies Are a Must-Try

There’s something timeless about the combination of chocolate and peppermint, and Katie Lee’s Chocolate-Peppermint Whoopie Pies capture it perfectly. These festive delights strike the ideal balance between indulgence and nostalgia, making them a showstopper on any dessert table. Each bite blends rich cocoa, fluffy marshmallow filling, and refreshing peppermint crunch — a combination that’s both elegant and comforting.

Beyond their irresistible flavor, these whoopie pies embody the joy of holiday baking: creativity, coziness, and connection. They’re easy enough for beginners yet impressive enough to serve at parties or gift to loved ones. Bake a batch this season, and you’ll understand why this recipe has earned a permanent spot in so many kitchens.

Frequently Asked Questions About Katie Lee’s Chocolate-Peppermint Whoopie Pies

1. Can I make Katie Lee’s Chocolate-Peppermint Whoopie Pies ahead of time?
Yes! You can prepare the cookie portions up to two days in advance. Store them in an airtight container at room temperature, then fill them the day you plan to serve. For longer storage, freeze the assembled whoopie pies for up to one month — just let them thaw for about 20 minutes before serving.

2. How do I keep the whoopie pies soft and moist?
The key is to avoid overbaking. Once the tops are puffed and lose their gloss, remove them from the oven. Storing them in a tightly sealed container with a small piece of bread will also help maintain softness without affecting flavor.

3. Can I make these Chocolate-Peppermint Whoopie Pies without peppermint extract?
Absolutely. If you’re not a fan of peppermint, try substituting vanilla, almond, or even orange extract for a seasonal twist. You can also skip the crushed candy canes and roll the edges in mini chocolate chips or sprinkles instead.

4. Are these whoopie pies suitable for kids or allergy-friendly diets?
Yes, with a few adjustments. For dairy-free versions, use plant-based butter and milk alternatives. For gluten-free baking, replace the flour with a 1:1 gluten-free blend. Kids love the festive colors and candy cane crunch, but you can easily make a milder version by reducing the peppermint extract.

Final Thoughts

Katie Lee’s Chocolate-Peppermint Whoopie Pies are more than just cookies—they’re a holiday experience. From the intoxicating scent of cocoa as they bake to the satisfying bite of peppermint cream, every step brings a little more joy to your kitchen. Whether enjoyed with family, shared at a gathering, or wrapped as a sweet gift, these whoopie pies embody the magic of the season.

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