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Peppermint Swirl Whoopie Pies

A cool & refreshing winter spin on a traditional Amish cookie, these puffy, cake-like treats are the perfect blend of chocolate and peppermint.

Serves 18-20 pies     adjust servings

Preparation 30 mins Cook Time 10 mins Total Time 40 mins


    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
    • 1/2 cupChurn84 unsalted butter, softened
    • 1 cup brown sugar, packed
    • 1 large egg, room temperature
    • 2 teaspoons vanilla extract
    • 1 cup whole milk

    For the Swirl

    • 3/4 cup Churn84 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

      1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
      2. In a medium bowl, combine flour, cocoa, baking soda, baking powder, and salt. Set aside.
      3. 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.
      4. Alternately add in flour mixture and milk (beginning and ending with flour), and mix until just combined.
      5. 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.
      6. 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

      1. In a clean bowl, cream butter for 30 seconds on high speed.
      2. 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.
      3. Add in milk/cream a 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.
      4. 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.
      5. Stripe a piping bag on one side with the red peppermint icing, and carefully stripe the other side with the vanilla.
      6. 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!


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