Chocolate Whoopie Pies with Peppermint Filling

Add half of the dry mixture to the sugar-egg mixture. Pour in the buttermilk. Add remaining dry ingredients.

Stir until just combined. The batter will be thick and fluffy.

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2. Scoop and Bake

1. Using a cookie scoop or tablespoon, drop even mounds of batter onto the baking sheet, leaving space for spreading.

2. Bake for 10–12 minutes, or until the tops spring back when gently touched.

3. Allow the cookies to cool completely before filling.

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3. Make the Peppermint Filling

1. Beat the softened butter until light and fluffy.

2. Add powdered sugar gradually.

3. Mix in marshmallow crème and peppermint extract.

4. Adjust consistency with 1–2 tbsp heavy cream if needed—filling should be smooth and spreadable.

5. Fold in crushed peppermint for extra crunch (optional).

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4. Assemble the Whoopie Pies

1. Match cookies in pairs of similar size.

2. Pipe or spoon the peppermint filling onto one half.

3. Gently press the second cookie on top to form a sandwich.

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5. Add Chocolate Drizzle (Optional but Beautiful!)

1. Melt chocolate chips with 1 tsp coconut oil.

2. Drizzle over the tops of the whoopie pies.

3. Sprinkle with crushed peppermint while the chocolate is still soft.

Let them set for at least 10 minutes before serving.

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⭐ Storage

• Store in an airtight container at room temperature for 2 days.

• Refrigerate up to 5 days.

• Freeze individually wrapped for up to 3 months.