Dark Chocolate and Peppermint Whoopie Pies

Baker Bettie Holidays, Sweets 13 Comments

Old Fashioned Waffles with Maple Butterscotch Syrup
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French Macarons… They are a baking hurdle that I have not yet accomplished. I have tried them 3 times, and failed miserably each time. I will master them someday, but until then I will stick to Whoopie Pies.

I think of whoopie pies as the poor man’s french macaron. They taste nothing alike, but they have a similar look. The french macaron is sophisticated and classy, while the whoopie pie is sloppy and fun. Both delicious, both adorable.



Dark Chocolate and Peppermint Whoopie Pies adapted from Joy of Baking

Dark Chocolate Whoopie Pies
  • 1 3/4 cups all purpose flour
  • 3/4 cups dark chocolate cocoa powder
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  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
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  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
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  • 1/4 cup buttermilk
  • 1/2 cup strong coffee
  1. Preheat oven to 375F. Line two baking sheets with parchment paper.
  2. In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract.
  4. In a small measuring cup mix the buttermilk and coffee. With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour.
  5. Drop heaping tablespoons (preferably using a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches apart. Smooth the tops of the cookies with moistened fingers.
  6. Bake for 9 -10 minutes or until the tops of the cookies spring back when pressed.
  7. Remove from oven and transfer to a wire rack to cool completely.

Peppermint Filling
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1/4 cup vegetable shortening
1/4 cup unsalted butter, room temperature
1 cup powdered sugar
1 tsp vanilla extract
1/2 tsp peppermint extract
1/2 cup light corn syrup
peppermint candies, crushed


  1. Beat the shortening and butter until soft and creamy. With the mixer on its lowest speed, gradually beat in the confectioners’ sugar. Increase the speed to high, and beat until light and fluffy, about 3-5 minutes.
  2. Then, with the mixer on low speed, beat in the vanilla and peppermint extracts and slowly drizzle in the corn syrup. Continue to beat until the filling looks soft and fluffy.
  3. To Assemble:Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. Sprinkle crushed peppermints around the filling.
  4. The assembled cookies can be stored, covered, in the refrigerator for several days. Serve cold or at room temperature.
  5. Makes about 15 sandwich cookies.

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Comments 13

  1. Beth

    Beautiful pictures! I love your comparison of whoopie pies and macarons. Whoopie pies are so American, they are big and sloppy and overdone, but sometimes just exactly what you need! I just posted a recipe for salted caramel whoopie pies which were delicious, but I had to promptly bring them all into work for people to devour. I love how pretty the peppermint filling looks in these. Thanks for sharing!

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  5. BakerBettie

    Wow. This is a really old post and I never noticed that before. Thanks for bringing it to my attention. I am almost 100% sure that it is 1/2 cup of light corn syrup. I haven't made this recipe in almost 2 years, but I looked at the recipe that I adapted it from and that seems correct.

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