Chocolate Crinkle Whoopie Pies with Peppermint Buttercream Filling

chocolate peppermint whoopie pies deconstructed

My chocolate crinkle whoopie pies! I have had this chocolate crinkle cookie recipe for years and it’s always a big hit with my family and friends…and Santa. But I wanted to create something new from it and add some more fun. So, I decided to add a peppermint buttercream filling.

So, the below includes the cookie recipe and the filling. And if you aren’t a filling fan, you can still just make the regular cookies. They are all amazing. Trust me, Santa will leave you all the presents you want.

Ingredients:

  • 1 box of chocolate cake mix
  • 2 eggs
  • ½ cup oil or melted butter
  • 1/4 tsp vanilla extract
  • 1 cup powdered sugar

Ingredients for Peppermint Buttercream Filling:

  • 1 cup unsalted butter, softened at room temperature
  • 2 tbsp whole milk (or heavy cream)
  • ¼ tsp peppermint extract
  • 2 1/3 cups powdered sugar, sifted 1-2 times
  • ½ cup peppermint crushed candies (my favorite comes from World Market)
  • Optional extra peppermint candies powdered for outside of cookies optional

How to make Chocolate Crinkle Whoopie Pies:

  1. Combine the wet ingredients until thoroughly mixed. Then slowly add in your chocolate cake mix.
  2. Chill dough in refrigerator for at least 30 minutes to 8 hours.
  3. When you’re ready to bake, preheat your oven to 350° F.
  4. Place your powdered sugar into a separate bowl.
  5. Scoop a spoonful of dough into your hands and roll into a ball. Drop a few of the dough balls into the powdered sugar and toss to coat.
  6. Place the dough balls onto an un-greased cookie sheet and bake for 10-12 minutes.
  7. Cool.

How to make Peppermint Buttercream Filling:

  1. Using your mixer and the paddle attachment, whip the butter for 8 minutes on medium/low speed. The butter will become very creamy!
  2. Add milk and peppermint extract. Stir for 30-60 seconds until incorporated.
  3. Add peppermint extract, taste to see if you would like a little extra flavoring (I keep mine lower as I add in the candies later).
  4. Add the powdered sugar in 3 batches. The frosting should become very light and fluffy.
  5. Add in crushed candies until mixed thoroughly.
  6. Assemble the cooled cookies with frosting. I use a piping bag for flair, but feel free to just scoop with a spoon. You can also add more powdered sugar and/or powdered sugar to completed cookies.

How to assemble Whoopie Pies:

  1. Pipe or scoop filling onto 1 cookie, then sandwich together with another cookie.
  2. Enjoy!

Other Holiday Recipes:

a field of chocolate peppermint whoopie pies
chocolate peppermint whoopie pies pyramid
chocolate peppermint whoopie pies overhead
chocolate peppermint whoopie pies close up
chocolate peppermint whoopie pies deconstructed

Chocolate Crinkle Whoopie Pies with Peppermint Buttercream Filling

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Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 12 minutes
Chill time: 30 minutes
Total Time: 1 hour 27 minutes
Servings: 12 cookie sandwiches
Author: Amanda Wilens

Equipment

  • Stand Mixer

Ingredients

Cookie Ingredients
  • 1 box chocolate cake mix
  • 2 eggs
  • ½ cup neutral oil
  • 1/4 tsp vanilla extract
  • 1 cup powdered sugar
Buttercream Filling Ingredients
  • 1 cup unsalted butter room temperature
  • 2 tbsp whole milk or heavy cream
  • ¼ tsp peppermint extract
  • 2 1/3 cups powdered sugar sifted 1-2 times
  • ½ cup peppermint crushed candies my favorite comes from World Market
  • extra peppermint candies optional, powdered for outside of cookies optional

Instructions

Cookies

  • Combine the wet ingredients until thoroughly mixed. Then slowly add in your chocolate cake mix.
  • Chill dough in refrigerator for at least 30 minutes to 8 hours.
  • When you’re ready to bake, preheat your oven to 350° F.
  • Place your powdered sugar into a separate bowl.
  • Scoop a spoonful of dough into your hands and roll into a ball. Drop a few of the dough balls into the powdered sugar and toss to coat.
  • Place the dough balls onto an un-greased cookie sheet and bake for 10-12 minutes.
  • Cool.

Buttercream Filling

  • Using your mixer and the paddle attachment, whip the butter for 8 minutes on medium/low speed. The butter will become very creamy!
  • Add milk and peppermint extract. Stir for 30-60 seconds until incorporated.
  • Add peppermint extract, taste to see if you would like a little extra flavoring (I keep mine lower as I add in the candies later).
  • Add the powdered sugar in 3 batches. The frosting should become very light and fluffy.
  • Add in crushed candies until mixed thoroughly.
  • Assemble the cooled cookies with frosting. I use a piping bag for flair, but feel free to just scoop with a spoon. You can also add more powdered sugar and/or powdered sugar to completed cookies.

Assemble

  • Pipe or scoop filling onto 1 cookie, then sandwich together with another cookie.
  • Enjoy!

Notes

– Cookies: You can just make the cookies solo and they are delicious.
 
– Filling: You can alter the filling flavor to regular mint, vanilla, or another complimentary flavor for a different holiday/season. 
 
 

Nutrition

Calories: 525kcal | Carbohydrates: 73g | Protein: 3g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 213mg | Potassium: 18mg | Sugar: 56g | Vitamin A: 512IU | Calcium: 32mg | Iron: 2mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes