Peppermint Whoopie Pies

You can never have too many side dish recipes, so give Peppermint Whoopie Pies a try. This recipe makes 12 servings with 293 calories, 3g of protein, and 12g of fat each. For 31 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. If you have egg, granulated sugar, candy canes, and a few other ingredients on hand, you can make it. 130 people have made this recipe and would make it again. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Overall, this recipe earns a not so amazing spoonacular score of 12%. If you like this recipe, take a look at these similar recipes: Peppermint Whoopie Pies, Chocolate Peppermint Whoopie Pies, and Chocolate Peppermint Whoopie Pies.

Servings: 12

Preparation duration: 80 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper and coat with cooking spray. Whisk the flour, baking powder, baking soda and 1/4 teaspoon salt in a medium bowl. Beat 6 tablespoons butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the milk and vanilla, until just combined. Arrange mounds of batter (about 1 heaping tablespoonful each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers. Bake, switching the pans halfway through, until the tops of the cookies spring back when pressed, 9 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Meanwhile, beat the remaining 6 tablespoons butter, the peppermint extract and the remaining pinch of salt in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Gradually beat in the confectioners' sugar until smooth. Spread 1 1/2 tablespoons filling on the flat side of half of the cookies; sandwich with the remaining cookies. Roll the edges in the crushed candy canes. Photograph by Levi Brown

 

Step by step:

1. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper and coat with cooking spray.

2. Whisk the flour, baking powder, baking soda and 1/4 teaspoon salt in a medium bowl. Beat 6 tablespoons butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.

3. Add the egg and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the milk and vanilla, until just combined.

4. Arrange mounds of batter (about 1 heaping tablespoonful each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers.

5. Bake, switching the pans halfway through, until the tops of the cookies spring back when pressed, 9 to 12 minutes.

6. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

7. Meanwhile, beat the remaining 6 tablespoons butter, the peppermint extract and the remaining pinch of salt in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Gradually beat in the confectioners' sugar until smooth.

8. Spread 1 1/2 tablespoons filling on the flat side of half of the cookies; sandwich with the remaining cookies.

9. Roll the edges in the crushed candy canes.

10. Photograph by Levi Brown

Nutrition Information:

covered percent of daily need