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A cool & refreshing winter spin on a traditional Amish cookie, these puffy Peppermint Swirl Whoopie Pies are the perfect blend of chocolate & peppermint!
Move over, my beloved pumpkin. Make way for Peppermint Mocha.
And I don’t just mean in my coffee.
Christmas season is here, folks, and it means way more than just festive sugar, gingerbread, and more chocolate chip cookie recipe variations than you can shake a candy cane at.
How about three cheers for these perfect Peppermint Swirl Whoopie Pies?
JUST TAKE ME TO THE PEPPERMINT SWIRL WHOOPIE PIES ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy whoopie pie recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
Being a Southern gal, I’m admittedly slightly ignorant of Northern traditions.
In spite of my family all hailing from the Buffalo area (Go Bills!), I’ve never actually had the chance to see where my grandparents and great-grandparents grew up.
I know. For shame.
As for Abe, he’s a Pennsylvanian – by way of the Dominican Republic – at heart, and he made sure to introduce me to the famous Amish Whoopie Pies during our last visit there a few years ago.
Now, I’ve had types of whoopie pies before (mostly pre-packaged), but the first bite of the original was unlike no other.
Soft, fluffy, dense, and sinful all at once.
These are not your Amish Granny’s whoopies pies, though. These babies are made with no shortening (which is usually all or at least half of the fat used in these) – only my favorite beloved butter.
The chocolate cakey cookie is very similar to the tried and true version, but this one is pumped full of a peppermint and vanilla bean buttercream swirl.
It’s just wonderful, and it’s bound to fill you with holiday cheer, especially if you’re enjoying them over a hot mug of coffee or cocoa.
The Christmas season is my absolute favorite time of year for so many reasons, and not simple sentimental ones.
I get to use ridiculous amounts of butter in all of my baked goods.
Adding peppermint to pretty much anything is totally acceptable.
LOOKING FOR MORE CHRISTMAS COOKIE RECIPES?
- Soft & Chewy Gingersnap Sandwich Cookies
- Mint Chocolate Chip Cake Mix Cookies
- Chocolate Chip Cannoli Cookie Cups
- Nana’s Anise Pierniki (Polish Christmas Cookies)
- Sweet Potato Snickerdoodles
HELPFUL KITCHEN TOOLS FOR MAKING THIS WHOOPIE PIE RECIPE:
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Peppermint Swirl Whoopie Pies
For the Pies
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup brown sugar packed
- 1/2 unsalted butter softened
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk
For the Swirl
- 3/4 cup unsalted butter softened
- 3-3 1/2 cups powdered sugar
- 1-2 tablespoons milk or heavy cream
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon peppermint extract
- Red food coloring or suitable substitute
For the Pies
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, combine flour, cocoa, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and brown sugar for 2-3 minutes with a stand (or hand) mixer until light in color and fluffy. Add egg and vanilla, mixing until fully combined.
- Alternately add in flour mixture and milk (beginning and ending with flour), and mix until just combined.
- Using a small or medium cookie scoop, drop dollops of batter 2 inches apart on baking sheets (you will need to work in batches). Bake for 8-10 minutes until the cookies are puffy and spring back when gently touched.
- Remove from oven and allow to cool on baking sheets for 5 minutes before moving to cooling rack and continuing with the remaining batter.
For the Swirl
- In a clean bowl, cream butter for 30 seconds on high speed.
- Add powdered sugar to butter ½ cup at a time, mixing on low and allowing it to combine before adding more. Add until it reaches your desired sweetness.
- Add in milk/cream 1 tablespoon at a time, until the desired consistency is reached. Then add vanilla bean paste. Beat together on medium-high speed for 3-5 minutes until fluffy.
- Remove approximately half of the icing and place in a separate bowl. Add peppermint extract and desired amount of red food coloring to remaining icing and continue to beat 1 more minute until incorporated.
- Stripe a piping bag on one side with the red peppermint icing, and carefully stripe the other side with the vanilla.
- Flip half of the cookies so the flat sides face up, and fill them with icing, swirling from the outside to the inside. Top with remaining cookies, serve, and enjoy!