Here’s an old New England favorite with a new twist – a peppermint twist! Peppermint Crunch Whoopie Pies! Two moist, chocolatey cookies surrounding a generous amount of marshmallow-peppermint filling and rolled in crushed peppermint.
Peppermint Crunch Whoopie Pies
Prep. Time: 45 minutes
Cook time: 12 minutes/batch of cookies
Yield: 18-21 large whoopie pies or 33-38 medium
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
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.
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. Package immediately in clear cellophane bags and tie with ribbon.
PD Test Kitchen Note: If medium-sized whoopie pies are desired, use a smaller (2 tablespoon) ice cream scoop to portion batter and filling. Reduce baking time to 10 minutes.
Juliann Mathews is the owner/operator of Modern-Day June Homemaking Services, www.moderndayjune.com. A Vermont native, Juliann currently lives in Wichita, KS with her husband, Andrew, and daughter, Sarah. She wishes to thank Linda Gregory Photography for her help with the article photography.
Paula's Note: I love Juliann's Whoopie Pies! She sent a case of assorted flavors to my home while we were taping Paula's Best Dishes a few month's ago. It was the perfect afternoon tea and cookie break...and by tea I mean Sweet Tea and the mother of all cookies! Thank you again Juliann, I'm still thinking about that Chocolate Peanut Butter one.
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