Holiday Whoopie Pies

By Juliann Mathews

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
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. 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.

Reader Comments:

Has anyone ever tested this recipe using a standard KitchenAid Artisan stand mixer (the one most baking Americans have?!)? The quantities are way off for use in a regular mixer. You need commercial equipment to fit in 1.5 cups of butter, 1.5 cups shortening, 4 cups marshmallow and NINE cups of powdered sugar. I will be spending the rest of my afternoon getting marshmallow out of the motor of my mixer. I would cut this entire recipe in half...

By Kate on December 21, 2011

omg i love the pie

By Anonymous on December 24, 2010

Thank you for all the good recipes. Love your show. You are a true inspiration as I too was a single mother of 6. I Also met the man of my dreams. Happy Holidays from our family to yours!
Diane

By Diane Woods on December 14, 2009

ARE YOU COOKING

By jim hinkle on December 14, 2009

It sounds like a good cookie, but I might cut it down a little bit. The amounts seem like enough for an army.

By polly on December 14, 2009

Love chocolate love peppermint !!! Have not had
a whoopie pie for ages and will be making these
just in time for Christmas. Thank you ever so much
for this recipe.

By Susan Duchesneau on December 14, 2009

This has nothing to do with the fact that Juliann is my lovely daughter-in-law——-I can attest from first hand experience that these whoopie pies are the best ever. They taste beyond good, and they present beautifully as gifts.

By Dorie Smith on December 14, 2009

Thank you so much for sharing Paula. I LOVE you and your show. Also, I love when you have your boys in the kitchen with you. You Southern Charm is so very warming.
Thanks again.

By Tina on December 14, 2009

Miss Paula, could you please follow me again on Twitter? I had to close my old acct. back in April and lost you as a follower. It would mean a lot to me - my twitter name is Wards_Wife. Thanks!

Juliann

By Julian Mathews on December 14, 2009

Dear Paula,

Thanks so much for your very kind words! I’m so glad you enjoyed my whoopie pies - they’re quite a hit here in Wichita. I thought about you yesterday afternoon when I used your recipe for red velvet whoopie pies from the cookbook you sent me - they turned out great!

Wishing you and your family a very Merry Christmas and joyful New Year!

Love,

Juliann
P.S. Give Miss Libbie a big hug for me!

By Julian Mathews on December 14, 2009

Pauladeen.com

Holiday Whoopie Pies