Chocolate-Mint Whoopie Pies

These sell very well at holiday bake sales. Just wrap the cookies individually in cellophane and tie a ribbon around the top.

Serves: 10Hands-on: 25 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 10

Ingredients

  • ¾ cup unsalted butter
  • 1 tsp. vanilla extract, divided
  • ½ tsp. mint extract
  • 2¾ cups confectioners’ sugar
  • 3 cups marshmallow creme
  • 3 drops green food coloring
  • 2⅔ cups all-purpose flour
  • ½ cup Hershey’s Special Dark cocoa
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ½ cup hot coffee
  • ½ cup buttermilk
  • 1½ cups granulated sugar
  • ½ cup vegetable shortening
  • 2 large eggs
  • 1 tsp. vanilla

Directions

  • Mix butter, 1 teaspoon vanilla, and mint extract until creamy. Add confectioners’ sugar a little at a time. Mix in marshmallow creme and food coloring. Beat until filling is light and fluffy. Chill 30 minutes.
  • Preheat oven to 350°F. Grease 2 large baking sheets.
  • Combine flour, cocoa, baking powder, baking soda, and salt; set aside. Combine coffee and buttermilk; set aside. Beat granulated sugar and shortening until fluffy. Add eggs and 1 teaspoon vanilla; blend well. Starting with the flour mixture, add flour and buttermilk mixtures alternately. End with flour.
  • Drop by generous, rounded tablespoonfuls onto baking sheets. Flatten slightly with wet fingertips. Bake 10–12 minutes, or until cookies spring back when touched lightly. Cool completely.
  • Place a spoonful of mint mixture on flat side of one cookie and top with another, flat side toward filling.

Recipe Information

Serves: 10

Ingredients

  • ¾ cup unsalted butter
  • 1 tsp. vanilla extract, divided
  • ½ tsp. mint extract
  • 2¾ cups confectioners’ sugar
  • 3 cups marshmallow creme
  • 3 drops green food coloring
  • 2⅔ cups all-purpose flour
  • ½ cup Hershey’s Special Dark cocoa
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ½ cup hot coffee
  • ½ cup buttermilk
  • 1½ cups granulated sugar
  • ½ cup vegetable shortening
  • 2 large eggs
  • 1 tsp. vanilla

Directions

  • Mix butter, 1 teaspoon vanilla, and mint extract until creamy. Add confectioners’ sugar a little at a time. Mix in marshmallow creme and food coloring. Beat until filling is light and fluffy. Chill 30 minutes.
  • Preheat oven to 350°F. Grease 2 large baking sheets.
  • Combine flour, cocoa, baking powder, baking soda, and salt; set aside. Combine coffee and buttermilk; set aside. Beat granulated sugar and shortening until fluffy. Add eggs and 1 teaspoon vanilla; blend well. Starting with the flour mixture, add flour and buttermilk mixtures alternately. End with flour.
  • Drop by generous, rounded tablespoonfuls onto baking sheets. Flatten slightly with wet fingertips. Bake 10–12 minutes, or until cookies spring back when touched lightly. Cool completely.
  • Place a spoonful of mint mixture on flat side of one cookie and top with another, flat side toward filling.

Nutrition Information

Nutrition Information
Amount per serving
Calories660
Total Fat25g
Saturated Fat11g
Cholesterol75mg
Sodium520mg
Total Carbohydrate101g
Dietary Fiber2g
Sugars75g
Protein6g