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Indulge in a classic treat with this recipe for Christmas Whoopie Pies. Soft chocolate cake cookies are filled with a fluffy marshmallow filling then rolled in crushed candy canes or peppermint candies for the perfect sweet treat.
Whoopie Pies are actually enjoyed year round, decorated in many different ways.
They make great birthday treats, just use sprinkles instead of the crushed peppermints. They are especially popular for Christmas though.
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What makes this recipe yummy
The combination of the soft, cakey cookies against the fluffy marshmallow filling and added to that the texture of the crushed peppermint candy. It's a flavor sensation.
Groceries you'll need: ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Mix the unsweetened cocoa with the baking soda then stir in enough hot water to make a smooth paste.
- Step 2: Add the sour cream and mix until totally incorporated. Set aside.
- Step 3: In another bowl add the flour, baking powder and salt. Mix with a whisk and set aside.
- Step 4: In the bowl of your stand mixer add the brown sugar, shortening and butter. Beat until fluffy.
- Step 5: Add the egg and vanilla and beat until totally incorporated.
- Step 6: Add half the flour mixture and mix again.
- Step 7: Add the cocoa mixture and mix again.
- Step 8: Add the remaining flour mixture and mix until everything is incorporated.
- Step 9: Using a ¼ cup measure, turn out onto a baking sheet lined with parchment paper. Using a knife or spatula coated in oil press lightly on top of each mound.
- Step 10: Bake for 10-12 minutes. Remove and allow to cool completely.
- Step 11: Add the shortening ingredients to your mixer (except the marshmallow fluff). Beat on low speed until totally mixed, then add the marshmallow fluff and beat until incorporated evenly.
- Step 12: Spoon onto half of the cooled cookies.
- Step 13: Top with the other half.
- Step 14: Add the peppermint candy to a resealable bag then crush with a rolling pin. Take each whoopie pie and roll the edges in the crushed peppermint candy so that the filling gets coated (on the outside).
Hint: If you find the filling consistency is a little too soft and squishy you can place the completely whoopie pies in the refrigerator for a while for the frosting to firm up.
Recipe variations and substitute ideas
- Cream Cheese Frosting - you could use a store-bought frosting to speed things up. The cream cheese one is ok.
- Sprinkles - if you don't like the crushed peppermint candy idea you could use Christmas sprinkles.
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Necessary gear: equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I used some mixing bowls, a whisk and my stand mixer for the most part. Then a baking sheet.
You can find all the equipment I used (affiliate links) in the recipe card below.
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How to store leftovers
Store in an airtight container in the refrigerator for up to 1 week. Allow to warm up to room temperature somewhat before eating.
They do actually freeze well, store in a freezer safe container and freeze for up to 6 months.
Mel's Kitchen Notes
The consistency of the filling should be thicker than you'd expect. If you find yours to be not firm enough (before you put onto the cookies) add more powdered sugar.
If it's too late and it's already on the whoopie pies you could refrigerate them before rolling in the crushed peppermints.
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Christmas Whoopie Pies
Video
Equipment
Ingredients
Cookies
- ⅔ Cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ½ Cup Sour Cream
- 2 Cups All Purpose Flour
- 1 teaspoon Baking Powder
- ¾ teaspoon Salt
- 1-⅓ Cups Light Brown Sugar
- ¼ Cup Vegetable Shortening Crisco
- ¼ Cup Unsalted Butter softened
- 1 Each Large Egg
- 2 teaspoons Vanilla Extract
Whoopie Pie Filling
- ⅓ Cup Vegetable Shortening Crisco
- ⅓ Cup Unsalted Butter softened
- 1 Tablespoon Light Corn Syrup
- 2 teaspoons Vanilla Extract
- 1 Cup Powdered Sugar
- 1 pinch Salt
- 1 (7 Ounce) Jar Marshmallow Creme
- 6 Each Candy Canes or peppermint candies, crushed
Instructions
- Preheat oven to 350°F.
- In a medium bowl add the Cocoa Powder and baking soda and mix together. Pour enough hot water to create a smooth paste while stirring.⅔ Cup Unsweetened Cocoa Powder, 1 teaspoon Baking Soda
- Stir in the Sour Cream until completely melted and combined. Set aside.½ Cup Sour Cream
- In another medium bowl mix together the Flour, Baking Powder and Salt. Set aside.2 Cups All Purpose Flour, 1 teaspoon Baking Powder, ¾ teaspoon Salt
- In the bowl of your stand mixer add the Light Brown Sugar, Vegetable Shortening and Unsalted Butter. Beat together until fluffy.1-⅓ Cups Light Brown Sugar, ¼ Cup Vegetable Shortening, ¼ Cup Unsalted Butter
- Add the Egg and Vanilla Extract and beat together again.1 Each Large Egg, 2 teaspoons Vanilla Extract
- Add half of the flour mixture to the bowl and mix together.
- Then add the cocoa mixture and beat together.
- Then add the remaining half of the flour mixture and beat until totally incorporated. Scrape the sides when needed.
- Using a ¼ cup measuring cup, scoop out a level cup of the batter and drop onto a cookie sheet lined with parchment paper. Repeat with the rest, keeping the dollops of batter at least 3" apart.
- Spray a knife or spatula with cooking spray and press lightly on top to smooth down.
- Bake in the oven for about 12-14 minutes. Remove and repeat with any remaining batter.
- Allow to cool on the baking sheet for about 10 minutes then transfer to a wire rack to cool completely.
- Next, prepare the marshmallow filling. Add the Vegetable Shortening, Unsalted Butter, Light Corn Syrup, Vanilla Extract, Powdered Sugar and a pinch of salt to the bowl of your stand mixer. Beat until totally incorporated.⅓ Cup Vegetable Shortening, ⅓ Cup Unsalted Butter, 1 Tablespoon Light Corn Syrup, 2 teaspoons Vanilla Extract, 1 Cup Powdered Sugar, 1 pinch Salt
- Add the entire Jar of Marshmallow Cream and beat again until smooth.1 (7 Ounce) Jar Marshmallow Creme
- Spread about ⅓ Cup of the filling onto half of the cookies then top with the other cookies.
- Add the peppermint candies or candy canes to a resealable bag and crush with a rolling pin. Roll each of the whoopie pies in the crushed candy, so that it sticks to the edges of the marshmallow filling.6 Each Candy Canes
Notes
Nutrition
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