Whoopie Pies

Recipe

Dessert
Whoopie Pies

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3.29 out of 5 stars
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Recipe Data

20
Servings

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    Description

    Dress up a traditional whoopie pie recipe with crushed peppermints for a wintery twist. 

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    Servings and Ingredients

    Ingredients
    Serves 20
    QuantityIngredientAdd
    2 oz.Bakers unsweetened chocolate
    4 oz.Bakers semisweet chocolate
    1 c.Hy-Vee unsalted butter, softened and divided
    1 c.Hy-Vee granulated sugar
    4Hy-Vee large eggs
    1 ½ tsp.plus 2 tbsp Hy-Vee vanilla extract, divided
    1 ½ c.Hy-Vee all-purpose flour
    ½ tsp.Hy-Vee baking powder
    ½ tsp.Hy-Vee baking soda
    ¼ tsp.Hy-Vee salt
    1 ½ c.Hy-Vee mini semisweet chocolate chips
    1(7 oz) container Kraft marshmallow creme
    1 ½ c.Hy-Vee powdered sugar
    4 drop(s)red liquid food coloring
    1 c.crushed peppermint candies

    Directions

    1. Preheat oven to 375 degrees. Line a baking sheet with parchment; set aside.
    2. In a large microwave-safe bowl, combine unsweetened chocolate, semisweet chocolate and 1/2 cup butter. Microwave on MEDIUM heat in 30-second intervals until melted.
    3. Whisk in sugar, eggs and 1-1/2 teaspoons vanilla into the chocolate mixture until smooth.
    4. In another bowl, sift together flour, baking powder, baking soda and salt. Add flour mixture to chocolate mixture in batches, mixing well after each addition. Fold in mini chocolate chips.
    5. Drop batter by rounded tablespoon scoops onto prepared pan, spacing cookies 1-1/2 inches apart. Bake until cookie tops spring back lightly when touched, about 8 to 10 minutes. Remove cookies to a cooling rack to cool completely.
    6. Meanwhile, in a medium bowl, combine marshmallow crème and remaining 1/2 cup butter. Mix on LOW for 1 minute until combined. Increase speed to MEDIUM and mix until smooth and fluffy, about 2 minutes. Add powdered sugar, remaining 2 tablespoons vanilla extract and red food coloring and beat on LOW until smooth and fluffy, about 3 more minutes. To fill cookies, use a pastry knife to spread 1 tablespoon marshmallow filling on the flat side of one cooled cookie. Place another cooled cookie with its flat side on the marshmallow filling to create a sandwich. Roll cookie edge over crushed peppermint candies to coat. Serve immediately.

    Nutrition facts

    Servings

    350 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 60mg
    • Sodium: 100mg
    • Total Carbohydrates: 47g
    • Protein: 4g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 0%
    0%
    Iron 10%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Holiday 2011.