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three peppermint mallow whoopie pies on a white pedestal.
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peppermint mallow whoopie pies

The dessert for when you want something a little more playful for the holidays. 
Course Cookies
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes

Ingredients

For the Cookie

  • ½ cup butter unsalted
  • 1 cup brown sugar packed
  • 1 tsp espresso powder optional
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 tsp vanilla extract
  • 1 egg large
  • ½ cup Dutch-process cocoa
  • 2 ⅓ cup flour I use King Arthur
  • 1 cup milk
  • 1 bag Mint Twists (crushed peppermint) I got mine at World Market

For the Filling

  • 1 egg separated
  • ½ tsp vanilla extract
  • 4 T cold water
  • ½ cup sugar
  • tsp cream of tartar

Instructions

For the Cake

  • Preheat the oven to 350°. Line 2 baking sheets with parchment paper.
  • In an electric mixer, beat together the butter, sugar, espresso powder if using, baking powder, baking soda, salt and vanilla until smooth. Clean the sides of the bowl with a spatula.
  • Add the egg, beating and scraping the sides again.
  • Add the cocoa and stir with a wooden spoon.
  • Alternating with the milk, add the flour to the batter in ⅓ cup increments. 
  • Scrape down the sides of the bowl and mix again with mixer to soften and incorporate everything fully.
  • Using a medium sized cookie scoop or a ¼ cup measure, drop the dough 3 across the cookie sheet so that you'll have enough room for them to spread.
  • Bake for 9-10 minutes until the cookies are set and firm to the touch. Remove them from the oven and after 2-3 minutes, use a spatula to remove them to a wire rack to completely cool.

For the Filling

  • Separate the white from the yolk reserving the yolk for another use. Place in medium mixing bowl. Add the vanilla to the egg white.
  • With an electric mixer, mix egg white and vanilla until frothy about 1 minute.
  • In a small saucepan over low heat, add the water, sugar and cream of tartar. Once the bubbles start to form on the edges, set a timer for 2-3 minutes. When then the timer is up, remove the pan from the stove and cool for about 10 minutes.
  • With the mixer on medium high, slowly add the sugar water mixture in a steady stream to the egg whites and vanilla. 
  • Mix for approximately 5 minutes until stiff peaks are formed and the filling is glossy and thick.

Assemble the Whoopie Pies

  • Using about 1-2 tablespoons of filling, top one side of a cookie and sandwich another one on top.
  • Pour crushed peppermint pieces on a plate and lightly roll the cookies edge in the peppermint.
  • Let set on a cookie sheet. Can also be refrigerated for no more than an hour or two.