The Sunday Yummy

Chocolate Peppermint Whoopie Pies

Oh My Gosh I want one of these right now!

It is the season for baking gifts and cookie exchanges. Today's cookie is one of my all time favorites. I love anything mixing chocolate and peppermint together. This recipe has been adapted from one of Paula Deen's. I hope you enjoy them as much as I do.


For CookiesIngredients:
3 cups sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs, room temperature
½ cup vegetable oil
2 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. Lightly grease 2 cookie sheet pans.

In a large bowl of stand mixer, cream sugar and butter with 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 FillingIngredients:
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.
 
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.