Easy Chocolate Peppermint Whoopie Pies

All wrapped up like a present with crushed candy canes, Easy Chocolate Peppermint Whoopie Pies are a Christmas dream come true for chocolate cookie lovers of all ages!

12 Days of Easy Christmas Recipes:

On the eighth day of Christmas, instead of “eight-maids-a-milking,” I’m bringing you this oh so yummy recipe for Easy Chocolate Peppermint Whoopie Pies as part of my special 12 Days of Easy Christmas Recipes!

Yes, it’s true Virginia, there really is an easy chocolate whoopie pie recipe made with a cake mix!  These simple and festive Christmas whoopie pies are also called chocolate sandwich cookies.  They include a light and fluffy peppermint filling, covered with crushed candy canes, sandwiched between two cookies. Absolute perfection!

This easy chocolate peppermint whoopie pie recipe comes courtesy of my sister, Nancy. Nancy and her daughters have made these popular and delicious treats for years, and they always brought them to all of our family gatherings. I’m not sure why I haven’t made these treats before, but once I realized how easy they are to make, I knew you would want this fun recipe in your arsenal of Christmas cookie recipes.

If you have kids that like to cook, they will love this recipe for Easy Chocolate Peppermint Whoopie Pies.  It features easy, step-by-step directions, and your kids will have fun making these tasty cookies all by themselves or with your help!

Whoopie Pie Origin:

According to the What’s Cooking America Website, “Whoopie pies are considered a New England phenomenon and a Pennsylvania Amish tradition. They are one of Maine’s best known and most loved comfort foods. According to Amish legend, when children would find these treats in their lunch bags, they would shout “Whoopie!” Also, a big glass of milk is almost mandatory when eating a Whoopie Pie.”

If you like this Christmas dessert, you might also like these other popular holiday dessert recipes on my blog:

Easy Christmas Red Velvet Cake Trifle,

Gingerbread Cake with Cream Cheese Icing

Pecan Pralines and Cream Ice Cream,

Southern Pecan Praline Cheesecake, and one of my all-time favorites,

Easy No-Bake Cranberry Cheesecake. 

How to make the cookies for Easy Chocolate Peppermint Whoopie Pies:

Preheat the oven to 350 degrees F.

Line a cookie sheet with parchment paper or a silicone nonstick baking mat. Set aside.

Add the cake mix, eggs, and oil to a large mixing bowl. Mix with an electric mixer at low speed until completely combined. (The batter will be really stiff!)

Either pinch off pieces of batter or use a small ice cream scoop and then use your hands to roll into 1-inch balls. Place 1 inch apart on the prepared cookie sheet. Use your hand or the smooth bottom of a measuring cup or glass to flatten the cookies slightly.

Bake for 8 to 10 minutes, until only a slight indention remains when you lightly touch the cookies.

Remove immediately from the cookie sheet with a spatula and cool on a wire rack.

How to make the Peppermint Filling for Easy Chocolate Peppermint Whoopie Pies:

Place 1 cup of the confectioners’ sugar and the shortening to a large bowl and beat with an electric mixer on medium speed until well combined. Add the rest of the sugar, and continue beating until everything is well combined. Finally, add the marshmallow creme, 1 tablespoon of milk, and peppermint extract, and beat until light and fluffy. This will take about 5 minutes.

How to assemble Easy Chocolate Peppermint Whoopie Pies:

Spread a heaping tablespoon of the filling on one cookie. Place another cookie on top and gently press down to push the filling to the edge of the cookies.

Put the crushed candy canes on a plate and gently roll the sides of the cookies in the candy to coat.

Store Easy Chocolate Peppermint Whoopie Pies in an airtight container in the refrigerator.

Sharon’s Tips:

• The chocolate cookies used to make these whoopie pies are delicious all by themselves.
• If you would like to change the filling up a bit, simply leave out the peppermint and add vanilla, almond extract or another flavor.
• The hardest part of this recipe is removing the wrappers from individual candy canes. If possible purchase them unwrapped.
• I used a food processor to chop up the candy canes, but you could also just place them in a heavy duty plastic bag and crush them with a hammer or rolling pin.

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5 from 1 vote

Easy Chocolate Peppermint Whoopie Pies Recipe

All wrapped up like a present with crushed candy canes, Easy Chocolate Peppermint Whoopie Pies are a Christmas dream come true for chocolate lovers of all ages!

Course Dessert

Cuisine American

Keyword christmas desserts, easy desserts

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 45 minutes

Servings 12 Whoopie Pies

Calories 317kcal

Author Sharon Rigsby

Ingredients

Chocolate Cookie Ingredients:

• 1 pkg devil's food cake mix 15.25 oz
• 2 eggs lightly beaten
• 1/3 cup vegetable oil

Peppermint Filling Ingredients:

• 2 cups confectioners sugar
• 2/3 cup vegetable shortening I used Crisco
• 1 cup marshmallow cream
• 1 Tbsp milk
• 1/2 tsp peppermint extract
• 12 candy canes crushed

Instructions

Chocolate Cookie Directions:

• Preheat the oven to 350 degrees F.
• Line a cookie sheet with parchment paper or a silicone nonstick baking mat. Set aside.
• Add the cake mix, eggs, and oil to a large mixing bowl. Mix with an electric mixer at low speed until completely combined. (The batter will be really stiff!)
• Either pinch off pieces of batter or use a small ice cream scoop and then use your hands to roll into 1-inch balls. Place 1 inch apart on the prepared cookie sheet. Use your hand or the smooth bottom of a measuring cup or glass to flatten the cookies slightly.
• Bake for 8 to 10 minutes, until only a slight indention remains when you lightly touch the cookies.
• Remove immediately from the cookie sheet with a spatula and cool on a wire rack.

Peppermint Filling Directions:

• Place 1 cup of the confectioners' sugar and the shortening to a large bowl and beat with an electric mixer on medium speed until well combined. Add the rest of the sugar, and continue beating until everything is well combined. Finally, add the marshmallow creme, 1 tablespoon of milk, and peppermint extract, and beat until light and fluffy. This will take about 5 minutes.

Assemble the Whoopie Pies:

• Spread a heaping tablespoon of the filling on one cookie. Place another cookie on top and gently press down to push the filling to the edge of the cookies.
• Put the crushed candy canes on a plate and gently roll the sides of the cookies in the candy to coat.

Notes

Sharon's Tips:

• The chocolate cookies used to make these whoopie pies are delicious all by themselves.
• If you would like to change the filling up a bit, simply leave out the peppermint and add vanilla, almond extract or another flavor.
• The hardest part of this recipe is removing the wrappers from individual candy canes. If possible purchase them unwrapped.
• I used a food processor to chop up the candy canes, but you could also just place them in a heavy duty plastic bag and crush them with a hammer or rolling pin.

Nutrition

Calories: 317kcal | Carbohydrates: 43g | Protein: 3g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Cholesterol: 49mg | Sodium: 176mg | Potassium: 77mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 1% | Calcium: 3% | Iron: 6%

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