These Mini Peppermint Whoopie Pies are terrific bite-sized holiday treats. The chocolate cake part of the “cookie” is moist and delicious, kinda reminiscent of a Hostess Cupcake.
The filling is a marshmallowy, creamy delight with a hint of peppermint. The finishing touch is a sprinkle of crushed candy canes (you can also use Andes Peppermint Crunch Pieces) pressed into the filling for extra crunch and peppermint flavor.
These little cakes look so cute piled up on a dessert table and are wonderful with coffee or hot cocoa. Here is how you can make your own:
Cookie: Use the basic cookie recipe found here. Mix up the batter as directed but use a small ice cream scoop (I used a #70) to scoop out the dough. This will produce cookies around 2″ in diameter.
Bake the cookies for around 12-14 minutes, the cookies should spring back when touched lightly. Let the cookies cool on a wire rack.
Filling: Use this basic filling recipe found here. Beat together the butter and sugar until fluffy then add the Marshmallow Fluff, the vanilla extract and a scant 1/4 teaspoon of peppermint extract.
Go easy on the peppermint extract, it is very strong!
When the cookies are cooled, flip over half the cookies and pipe a good sized dollop of filling, then sandwich with the top cookie.
When all cookies are filled take some crushed peppermint candies and press into the filling going all the way around the cookie. If using crushed peppermint candies, the cookies should be consumed the same day or the candy will melt and get very sticky.
If you want to make these ahead of time, just use Andes Peppermint Crunch Pieces instead of crushed peppermints. The Andes Peppermint Crunch Pieces won’t melt like regular peppermints so they can be stored for a few days before serving.
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