Chocolate Peppermint Whoopie Pies

Wanna be the most popular person at the cookie exchange? I got you!


  • 1 3/4 cup all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, room temperature
  • 3/4 cup granulated white sugar
  • 1 large egg, room temperature 
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 3/4 cup coffee, room temperature


  • 1/2 cup butter, room temperature
  • 1 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon mint extract 
  • 1/3 cup light corn syrup
  • 1/2 box crushed candy canes

1.  Preheat your oven to 375 degrees F nd place your oven rack in the center of the oven. 

2.  In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

3.  In the bowl ofyour electric mixer, fitted with the paddle attachment, beat the butter and sugar until light and fluffy (about 4 mins).

4.  WIth your mixer on stir, add the egg and mix to combine. Add in the vanilla extract. Scrape down the sides and bottom of your mixing bowl as needed.

5.  In a small measuring cup, mix the buttermilk with the coffee (or water). With the mixer stil on low speed, alternately add the flour mixture (in three additions) and buttermilk/coffee mixture (in two additions), beginning and ending with the flour.

6.  Drop about a tablespoon of the batter onto your prepared baking sheets lined with parchment or preferably a silicon baking mat, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

7.  Bake for about 8 minutes or until the tops of the cookies, when lightly pressed, spring back.  Remove from oven and transfer to a wire rack to cool completely.


1.  Lightly beat the butter on medium speed in your stand mixer for one minute.  With the mixer on low speed, gradually beat in the powdered sugar. Increase the speed to high, and beat until light and fluffy, about 2-3 minutes.

2.  With the mixer on low speed, beat in the vanilla and mint extract and slowly drizzle in the corn syrup. Continue to beat until the filling is soft and fluffy. 


Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. Dip the edges of the filling into the crushed candy canes.

The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving.

Makes about 16 sandwich cookies.


sarah adams