Peppermint Bark Whoopie Pies

A festive twist on the classic dessert, peppermint bark whoopie pies are a not too sweet (nor too minty) 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!

Course Cookies, Dessert

Cuisine American

Prep Time 45

Cook Time 5

Total Time 50

Servings whoopie pies

Calories 294kcal

Author Sam Merritt

Equipment

Baking sheet
Mixing bowls
Cookie scoop (optional, but makes scooping easier, I use this 1 Tablespoon-sized scoop)

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

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

Video

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