Christmas Whoopie Pies
Indulge in the timeless deliciousness of fresh, Christmas whoopie pies with this easy and traditional recipe.
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
If you find the marshmallow filling to be too soft to handle the pies and coat with the crushed candy, refrigerate for a little while to allow the filling to firm up some.
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Nutrition
Serving: 1pie | Calories: 930kcal | Carbohydrates: 138g | Protein: 7g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 3g | Cholesterol: 59mg | Sodium: 579mg | Potassium: 289mg | Fiber: 5g | Sugar: 91g | Vitamin A: 673IU | Vitamin C: 0.2mg | Calcium: 124mg | Iron: 4mg
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