Chocolate Peppermint Whoopie Pies

Peppermint Whoopies


As you wait for them to bake, you can imagine sinking your teeth into the sugary goodness.

Festive and beautiful, these whoopie pies make a great gift or holiday dessert.

Not gluten free, not dairy free and certainly not sugar free but they are finger licking good,! A combination of a soft chocolate cake, a creamy vanilla filling and finished with a roll in candy cane crumbles. Yum.





  • 2 1/4 cups all-purpose flour
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cream of tarter
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1 cup whole milk


  • 1 pound cream cheese, at room temperature
  • 2 sticks unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1 tablespoon pure vanilla extract
  • Generous pinch of kosher salt
  • Crushed candy canes, for rolling (optional)

Make the cakes: Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper (or Silpat). In a medium bowl, whisk the flour with the cocoa powder, baking soda, salt and cream of tarter. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until fluffy, about 2 minutes. Beat in the eggs and vanilla. At low speed, beat the dry ingredients and milk in 3 alternating additions. Scrape down the side and bottom of the bowl as needed.

Using a 2-tablespoon ice cream scoop, scoop 10 level mounds of batter onto each baking sheet, about 2 inches apart. Bake the cakes in the lower and upper thirds of the oven for about 12 minutes, until risen. Shift the pans from top to bottom and front to back (this ensures even cooking) halfway through baking. Transfer the cakes to racks and let cool completely. Repeat with the remaining batter, allowing the baking sheets to cool between batches.

Make the filling: In a large bowl, using an electric mixer, beat all of the ingredients except the crushed candy canes until thick and smooth, 1 to 2 minutes. Scoop 3 tablespoons of the filling onto the flat side of 20 cakes and close with the remaining cakes, pressing the filling to the edges. Roll the edges in crushed candy canes, if desired, and serve. Makes 20 whoopie pies.

Source: Food and Wine


  1. Mike

    I am so lucky that I get to have Pam make these for me personally (because I am a terrible baker). They are simply amazing. Creative, too.

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