Peppermint Whoopie Pies

If you have a Trader Joe's in your area, did you have the Candy Cane Joe Joe's cookies this holiday season? If so, you know how delicious they are. These cookies were my inspiration for Christmas Eve dessert, Peppermint Whoopie Pies. When I shared with people I'd be making Whoppie Pies, most people didn't know what Whoopie Pies were. They'd say are they like Moon Pies? Funny after I decided to make them, I received my Bon Appetit with an article discussing whether Whoopie Pies or Macarons are the new cupcake. My vote would be for Whoopie Pies, Bon Apetite chose Macarons.

These were were fun and easy to put together. I used a medium cookie scoop and it worked perfectly. Although, mine weren't all a unfiform size. These are like little cake tops filled with delicious marshmallow frosting. If you haven't tried Whoopie Pies yet and are looking for a new dessert, give these a try.



Peppermint Crunch Whoopie Pies
Recipe Courtesy of Paula Deen
Prep. Time: 45 minutes
Cook time: 12 minutes/batch of cookies
Level: Intermediate
Yield: 18-21 large whoopie pies or 33-38 medium

For Cookies
Ingredients:
3 cups sugar
1 cup unsalted butter, softened
4 large eggs, room temperature
½ cup vegetable oil
1 tablespoon vanilla
6.5 cups all-purpose flour
2 cups unsweetened cocoa powder
1 ½ tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 cups milk

Directions:
Preheat oven to 350 degrees. Line two half-sheet pans with Silpats or lightly grease.

In a large (at least 5 quart) bowl of stand mixer, cream sugar and butter with paddle attachment for 3-5 minutes. Add eggs, beating well after each. Add vegetable oil and vanilla and beat.

In a large separate bowl, sift dry ingredients together.

With mixer on very low speed, gradually add half of the dry ingredients to the egg mixture. Blend well. With mixer running on low, add 1 1/2 cups of the milk. Mix until blended. Repeat with remaining dry ingredients and milk.

Using a standard 1/4-cup ice cream scoop, place batter on baking sheets, spacing 2-3” apart. Bake 12 minutes, rotating pans (move lower pan to top level and top level to lower level) after the first 6 minutes. Remove cookies from oven and transfer to cooling racks. Repeat with remaining batter. Don’t worry if some are a little cracked on the top – that’s normal! Cool completely prior to filling.

For Filling
Ingredients:
1 1/2 cups butter
1 1/2cups vegetable shortening
9 cups confectioners’ sugar
4 cups marshmallow creme
4 tablespoons milk
1 teaspoon peppermint extract
½ teaspoon salt
1 lb hard peppermint candies

Combine first 7 ingredients in large bowl of mixer and beat until fluffy with paddle attachment.

Place peppermints in heavy plastic bag and crush with hammer or flat side of meat tenderizer. Sift crushed mints through fine sieve to separate dust from bits of candy. Fold ½ of candy bits plus “dust” into the filling. Reserve other half of candy pieces for garnish.

ASSEMBLY: Place a scoop of filling on the flat side of one cookie. Place another cookie, flat side down on top, pressing down gently. Roll edges of icing in remaining crushed peppermints.

I am linking this to Tasty Tuesday's, Tempt My Tummy Tuesday and Tuesday's at The Table.