Description
Candy Cane Whoopie Pies are festive chocolate sandwich cookies filled with a creamy peppermint frosting and finished with crushed candy canes. These soft, cake-like cookies are perfect for holiday celebrations, combining rich bittersweet chocolate with refreshing peppermint in a delightful treat.
Ingredients
Scale
Cookies
- 5 oz. bittersweet chocolate (70% cacao), finely chopped
- 2 1/4 c. (270 g.) all-purpose flour
- 2/3 c. (60 g.) unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 c. (2 sticks) unsalted butter, softened
- 3/4 c. (160 g.) packed light brown sugar
- 3/4 c. (150 g.) granulated sugar
- 2 large eggs
- 1/2 tsp. pure vanilla extract
Frosting
- 1 c. (2 sticks) unsalted butter
- 4 c. (480 g.) confectioners’ sugar, divided
- 1 tbsp. water
- 1 1/4 tsp. peppermint extract
- 1/4 tsp. pure vanilla extract
- Pinch of kosher salt
- Red gel food coloring
- 12 mini candy canes, finely crushed
Instructions
- Preheat and melt chocolate: Arrange a rack in the center of the oven and preheat to 375°F. In a small heatproof bowl, microwave the chopped bittersweet chocolate in 30-second increments, stirring between each, until melted and smooth, about 1 minute total, then let it cool.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt until well combined.
- Cream butter and sugars: In the large bowl of a stand mixer fitted with the paddle attachment, beat softened butter, packed light brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add eggs and vanilla: Beat in the eggs and pure vanilla extract until just combined, followed by the melted chocolate, mixing thoroughly.
- Combine wet and dry ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet mixture, beating until just combined to form the cookie dough.
- Shape and bake cookies: Drop level tablespoons of cookie dough onto parchment-lined baking sheets, spacing them so you can bake 12 to 16 rounds per sheet. Bake in the preheated oven for about 6 minutes until the edges are set and centers look mostly done.
- Cool cookies: Let the cookies cool on the baking sheets for 2 to 3 minutes, then transfer them to a wire rack to cool completely. Repeat with remaining dough until all cookies are baked.
- Prepare peppermint frosting: In the large bowl of a stand mixer fitted with the paddle attachment, beat unsalted butter on medium speed until smooth. Add half of the confectioners’ sugar and continue beating until smooth.
- Flavor and finish frosting: Add water, peppermint extract, pure vanilla extract, and a pinch of kosher salt to the butter mixture and beat until smooth. Add the remaining confectioners’ sugar and beat until the frosting is smooth and spreadable. If the frosting feels too thick, add an additional tablespoon of water. Incorporate red gel food coloring drop by drop until desired red shade is achieved.
- Assemble whoopie pies: Turn half of the cooled cookies smooth side up. Spread or pipe the peppermint frosting onto the smooth sides, then place the remaining cookies on top to form sandwiches.
- Add crushed candy cane topping: Place the finely crushed mini candy canes on a plate. Roll the frosted side of each cookie sandwich in the crushed candy canes to adhere the topping to the frosting.
Notes
- Allow the melted chocolate to cool to avoid melting the batter or frosting.
- For best results, use a stand mixer to ensure a smooth, well-incorporated dough and frosting.
- If frosting is too thick after adding all sugar, add water gradually to achieve the perfect consistency.
- The recipe yields approximately 32 whoopie pies (64 cookies), perfect for sharing or gift-giving.
- Store assembled whoopie pies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To avoid melting the crushed candy canes, apply them immediately after frosting assembly.
- Prep Time: 20 minutes
- Cook Time: 6 minutes per batch (approximately 24 minutes total for 4 batches)
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Candy Cane Whoopie Pies, peppermint whoopie pies, chocolate sandwich cookies, holiday desserts, peppermint frosting, Christmas cookies
