Description

Katie Lee’s Chocolate-Peppermint Whoopie Pies combine soft, cake-like chocolate cookies with a fluffy marshmallow-peppermint filling, rolled in crushed candy canes for a festive crunch. Perfect for the holidays, these whoopie pies balance rich cocoa flavor with cool peppermint for an indulgent yet refreshing dessert everyone will love.

Ingredients

Scale

2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract
1 cup milk
Nonstick cooking spray
2 cups confectioners’ sugar
2/3 cup vegetable shortening
1 cup marshmallow creme
1 to 2 tablespoons milk
1/4 to 1/2 teaspoon peppermint extract
About 12 candy canes, crushed

Instructions

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Sift and set aside.
In another bowl, beat the granulated sugar and butter together until light and fluffy, about 5 minutes. Add the egg and vanilla, mixing until combined.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry mixture. Mix until just incorporated.
Refrigerate the dough for about 1 hour until chilled.
Preheat oven to 400°F. Line baking sheets with parchment paper and lightly spray with nonstick cooking spray.
Drop tablespoonfuls of batter onto the prepared sheets, spacing about 3 inches apart. Bake for 7 minutes or until the tops are puffed and no longer glossy.
Cool cookies on wire racks completely before filling.
For the filling, beat confectioners’ sugar and shortening until fluffy. Add marshmallow creme, milk, and peppermint extract, and beat until smooth and airy.
Spread a tablespoon of filling onto half the cookies, then sandwich with remaining cookies. Roll edges in crushed candy canes.
Refrigerate for 30 minutes before serving for best texture.

Notes

Do not overmix the batter to keep cookies soft and tender.
Chilling the dough helps maintain shape during baking.
Use a cookie scoop for even-sized pies.
Store in an airtight container for up to 3 days or freeze for up to a month.
Try flavor variations such as almond or orange extract for a fun twist.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 whoopie pie
Calories: 290
Sugar: 28g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg

Keywords: Katie Lee's Chocolate-Peppermint Whoopie Pies, chocolate peppermint dessert, holiday cookies, whoopie pies recipe, peppermint marshmallow filling, festive dessert, Christmas baking