A festive twist on the classic dessert, Peppermint Bark Whoopie Pies are flavored with the perfect combination of mint, white chocolate, and dark chocolate. This recipe makes two dozen pies in less than an hour. Watch the how-to video for step-by-step instructions!
Mint Chocolate Whoopie Pies (For Any Time of Year!)
If you’re a fan of mint and chocolate desserts (or cozy wintertime treats), you’re going to love these peppermint bark whoopie pies!
If you’re not familiar with this treat, whoopie pies (AKA “Gobs”) are cookie sandwiches that are very popular in Pennsylvania, particularly in Amish country (and you can find my traditional whoopie pie recipe here!).
The “cookies” themselves are more like cakes; they’re dense, but soft, and they melt in your mouth to make way for their smooth filling. Whoopie pies come in many flavors including pumpkin whoopie pies, peanut butter, and of course, traditional chocolate with cream.
In today’s festive peppermint bark version, the chocolate flavor is slightly darker than what you may be used to, thanks to dark cocoa powder. This pairs beautifully with the minty, white chocolate buttercream, and together, each element completes that classic peppermint bark trifecta.
For a finishing touch you can drizzle with melted chocolate and sprinkle with crushed candy canes, or you could eat them as is–they’re divine either way! Let’s get started!
What You Need
- Butter. Whoopie pies are traditionally made with shortening and not butter, but I wanted something richer and darker to complement the mint, so we’re using butter in these peppermint bark whoopie pies.
- Sour cream. My original whoopie pie recipe uses buttermilk, but I had a hard time finding that at the store. Like buttermilk, sour cream adds moisture and flavor, and the acidity helps to activate the baking soda. It works wonderfully in this recipe!
- Flour. All-purpose flour will work fine here.
- Cocoa powder. Dark cocoa powder contrasts so well against the peppermint bark filling. If you can’t find dark cocoa, Dutch-process cocoa powder will work too. I’d use natural/unsweetened cocoa as a last resort, since it’s flavor is not as strong.
- Baking powder and baking soda. When using acidic ingredients (cocoa powder and sour cream) it’s often necessary to use both baking soda and baking powder for proper rise. The combination of the two makes the cookies soft, thick, and fluffy.
- Very hot water. Your water should be almost boiling, or you can use actual boiling water. This will help to bloom the cocoa powder (a technique you may be familiar with if you’ve made my chocolate cake) and really enhance the chocolate flavor!
You might notice this recipe for the cookie shells is a bit different from my original whoopie pie recipe. I spent a few weeks having trouble finding buttermilk and so decided I would experiment with sour cream instead and was absolutely thrilled with how perfectly the cookies turned out made this way.
For the Filling
Traditionally, ermine frosting is used as a filling for gobs, but for a nice peppermint bark flavor, I’m using a peppermint version of my white chocolate buttercream instead. Here’s what you need:
- White chocolate. You can use white chocolate chips or a chocolate bar that’s been chopped into small pieces.
- Butter. Use unsalted butter and make sure it’s softened, but not melty or the frosting will be oily.
- Powdered sugar. There’s no need to sift the sugar it beforehand, unless you feel like it!
- Vanilla and peppermint extracts. I use peppermint extract instead of mint extract. I find that mint extract tends to make the filling taste like toothpaste, which is not the flavor we’re going for! We’re only using a small amount since peppermint extract can be very strong. For the vanilla, I like using clear vanilla to keep the frosting nice and white, but you can use regular vanilla as well.
- Salt. Use just a little bit to balance the sweetness and brighten the flavor.
- Cream. This adds richness and helps our frosting whip into a wonderfully fluffy texture.
SAM’S TIP: Be careful with your peppermint extract! Adding too much can very quickly make the mint flavor too overwhelming. If you find yourself wanting more peppermint flavor, start with the amount I have listed and then add a very little amount at a time until you’re happy with it.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Peppermint Bark Whoopie Pies
- Beat sugar and butter until well combined. Add egg and vanilla, then mix again on low speed until combined–the mixture should be pale yellow. Stir in sour cream until smooth.
- In a separate bowl, combine your dry ingredients, then alternate adding the dry ingredients and HOT water until you have a smooth batter.
- Using a cookie scoop, drop dough balls on a parchment lined baking sheet, leaving about 2″ between.
- Bake at 450F for five minutes, then let the cookies cool on baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely.
- Melt white chocolate in the microwave for 15-20 second increments, stirring in between. Let the chocolate cool to the touch before proceeding. Otherwise you could end up with a greasy, melted frosting!
- Beat butter until smooth and creamy, then drizzle in the cooled melted chocolate and beat until combined.
- Gradually add powdered sugar until incorporated, then extracts and salt, and finally beat in heavy cream until you have a fluffy frosting
- Add filling to the bottom of half of the cookies using a piping bag or a spoon, then top with the remaining cookies to create sandwiches.
SAM’S TIP: You can keep these peppermint bark whoopie pies at room temperature, but they are also delicious when refrigerated–almost like mint chocolate ice cream! However you decide to store them, just make sure you wrap them in plastic wrap or keep them in an airtight container so they don’t dry out.
Frequently Asked Questions
While shortening is a traditional whoopie pie ingredient, I developed this recipe with butter for a richer cookie. Butter tends to be drier than shortening, so if you substitute shortening, I can’t guarantee it will turn out the same, and it wouldn’t be an even swap. I recommend you stick to the recipe!
Sure! You can stir gel (my favorite), liquid, or powder food coloring after you’ve whipped the frosting.
Yes! I know it seems high, but the cookies will only bake for a few minutes.
Enjoy!
More Mint Chocolate Recipes You Might Like
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Peppermint Bark Whoopie Pies
Ingredients
For Cookies
- 1 cup (200 g) granulated sugar
- ⅓ cup (75 g) unsalted butter 5 ⅓ Tablespoons of butter
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- ¾ cup (170 g) sour cream
- 2 cups (250 g) all-purpose flour
- ½ cup (50 g) dark cocoa powder see note
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (118 ml) very hot or boiling water
For Filling
- 6 oz (170 g) white chocolate chocolate chips or a chocolate bar that’s been chopped into small pieces
- 1 cup (226 g) unsalted butter softened
- 2 cups (250 g) powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract see note
- ⅛ teaspoon salt
- 1 Tablespoon heavy cream
Optional Topping
- 4 oz (113 g) dark chocolate bar melted
- 2 crushed candy canes see note
Recommended Equipment
- Cookie scoop (optional, but makes scooping easier, I use this 1 Tablespoon-sized scoop)
Instructions
- Preheat oven to 450F (235C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together sugar and butter until creamy and well-combined.1 cup (200 g) granulated sugar, ⅓ cup (75 g) unsalted butter
- Add egg and vanilla extract and beat on low-speed until mixture is pale yellow and well-combined.1 large egg, 1 teaspoon vanilla extract
- Stir in sour cream.¾ cup (170 g) sour cream
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.2 cups (250 g) all-purpose flour, ½ cup (50 g) dark cocoa powder, 1 teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt
- Add about ⅓ of the flour mixture to the wet ingredients and use a spatula to stir the flour mixture in until mostly combined.
- Add about half of your very hot/boiling water and gently stir until mostly combined.½ cup (118 ml) very hot or boiling water
- Repeat the steps above, alternating adding remaining flour and water until all ingredients are completely combined.
- Drop batter by slightly rounded Tablespoon-sized scoop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
- Transfer to preheated oven and bake for 5 minutes, then allow cookies to cool for 5-10 minutes on baking sheet before carefully removing with a spatula to a cooling rack to cool completely before filling. While cookies are cooling, prepare filling.
White Chocolate Filling
- Place white chocolate in a microwave-safe dish and heat in the microwave in 15-20 second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside and allow chocolate to cool until it is no longer warm to the touch before proceeding.6 oz (170 g) white chocolate
- Beat butter in a large bowl using an electric mixer or stand mixer until smooth and creamy. Drizzle in melted, cooled chocolate and beat until completely combined.1 cup (226 g) unsalted butter
- Gradually add powdered sugar and stir until completely incorporated, then stir in extracts and salt.2 cups (250 g) powdered sugar, ½ teaspoon vanilla extract, ¼ teaspoon peppermint extract, ⅛ teaspoon salt
- Add heavy cream and slowly increase mixer speed to high, beating for 15-30 seconds on high speed.1 Tablespoon heavy cream
- Dollop or pipe filling onto the bottom of one cookie and then top with another.
- If desired, you can drizzle whoopie pies with melted chocolate and sprinkle with crushed candy canes.4 oz (113 g) dark chocolate bar, 2 crushed candy canes
Notes
Cocoa powder
Dark cocoa powder is typically found beside the regular cocoa powders in the baking aisle. If you can’t find it, Dutch-process cocoa powder will work well here instead. In a pinch natural/unsweetened cocoa will also work, but you will not have the same intense chocolate flavor.Peppermint Extract
Make sure you use “peppermint” extract and not “mint” extract, which does not have quite the same flavor and (in my opinion) makes the filling taste like toothpaste! This may seem like a small bit of extract, but it is quite potent and a little goes a long way. All of my taste-testers agreed this small amount gave the perfect flavor, but if you are determined for a stronger peppermint taste add more sparingly, only adding an additional ⅛ teaspoon at a time (and tasting after each addition).Candy Canes and optional topping
Please note that the crushed candy canes tend to weep/begin to dissolve when stored. If you intend to decorate your whoopie pies, I recommend drizzling with chocolate and adding candy canes not long before serving.Storing
These whoopie pies will keep in an airtight container at room temperature for 3 days or up to a week in an airtight container in the refrigerator.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Carolyn
Sam do you have a vanilla or yellow cake recipe that would work for Easter? I love everything! You’re the Goddess of the Spatula.
Sam
Hi Carolyn! I actually have both a vanilla cake and yellow cake. You can’t go wrong with either one. 🙂