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 lovers of all ages!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pkg devil's food cake mix (15.25 oz)
- 2 eggs (lightly beaten)
- 1/3 cup vegetable oil
- 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
- 1
Preheat the oven to 350 degrees F.
- 2
Line a cookie sheet with parchment paper or a silicone nonstick baking mat. Set aside.
- 3
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!)
- 4
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.
- 5
Bake for 8 to 10 minutes, until only a slight indention remains when you lightly touch the cookies.
- 6
Remove immediately from the cookie sheet with a spatula and cool on a wire rack.
- 7
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.
- 8
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.
- 9
Put the crushed candy canes on a plate and gently roll the sides of the cookies in the candy to coat.