Chocolate Crinkle Whoopie Pies with Peppermint Buttercream Filling

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:

• Holiday Recipes

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