These homemade Peppermint Whoopie pies are a combination of rich chocolate whoopie pies and homemade peppermint whipped cream. Top with a little chocolate sauce and you have a decadent treat that everyone will love!
Peppermint Whoopie Pies
After I made my homemade peppermint whipped cream I knew I wanted a fun and festive way to share it. Peppermint Whoopie pies came to mind. Traditionally, whoopie pies are two pieces of chocolate cake filled with vanilla buttercream frosting and marshmallow fluff. Since I had used my peppermint whipped cream to layer with my chocolate cake in my Mason Jar Peppermint Chocolate Treats, I knew I had something special! It made sense to use the whipped cream in between a couple of whoopie pies, and I am glad I did!
Peppermint Whoopie Pie Recipe
There are two parts to this Peppermint Whoopie Pie Recipe. First, you need to bake the whoopie pies. Then, it’s on to the homemade peppermint whipped cream.
Whoopie Pie Ingredients:
- Cocoa powder
- Baking Soda
- Baking Powder
- Egg—Out of eggs? No problem. Try one of my Egg Substitutes for this recipe!
- McCormick Pure Vanilla Extract
Peppermint Whipped Cream Ingredients
- Whipping cream
- Confectioner’s sugar
- McCormick Pure Peppermint Extract
- McCormick green food color, optional
How to Make Whoopie Pies
To prepare the dough for the whoopie pies, first whisk together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Set this dry mix aside. Next, in another large bowl, beat the granulated sugar and butter together with an electric mixer until it is light and fluffy, which usually takes about 3 minutes. Add the egg and vanilla to this mixture. Then, alternate between adding the dry mixture and the milk, ending with the dry mixture. After you have mixed everything together, refrigerate the dough for about 30 minutes. You can leave the dough refrigerated overnight if you cover it, so don’t feel rushed to make the cookies right away. After the dough has been chilled, drop tablespoonfuls of batter about 2 inches apart on a lined baking sheet. Bake for 7-8 minutes at 400°F. Let the cookies cool before you add the whipped cream.
How to Make Peppermint Whipped Cream
With only four ingredients, the whipped cream is super simple. However, when you are preparing the peppermint whipped cream, here are a few pointers when mixing the ingredients together.
- Don’t aim for “stiff peaks”. You want the whipped cream to keep its shape and be soft, billowing peaks. If by chance you OVERBEAT the whipped cream (I have done this and cried!) fixing it is actually very easy. Simply add in more fresh whipped cream and whisk by hand. My life was changed when I found that out!
- Wait until peaks start to form before adding in the powdered sugar. I much prefer powdered (confectioners) sugar in this recipe, as it dissolves entirely and leaves a smooth texture. If you choose to use granulated sugar be sure to add it immediately at the beginning and whip it with the cream.
- Homemade whipped cream is best used immediately, but it can be stored for up to 10 hours if needed. This is the recipe I used for my Peppermint Cream Pie.
When you are ready to assemble, first add a dollop of peppermint whipped cream to the center of one cooled whoopie pie and then add another whoopie pie on top. Finally, drizzle with chocolate syrup (or homemade ganache) and serve!
My kids were in HEAVEN with the gooey chocolate sauce poured on top and even my picky eater (who claimed he didn’t like peppermint) absolutely loved them. Definitely a winning recipe!
Looking for More Mint Chocolate Recipes?
Mint and chocolate go hand in hand, and I have plenty of treats that combine the two.
- 2 cups (256g) all-purpose flour
- 1/2 cup (64g) unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 8 tablespoons (1 stick or 113g) unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon McCormick Pure Vanilla Extract
- 1 cup whole milk
- 1 pint heavy whipping cream
- 1/2 cup (64g) confectioner's sugar
- 1 teaspoon McCormick Pure Peppermint Extract
- 6-8 drops McCormick Green Food Color
Whisk together the flour, cocoa, baking soda, baking powder and salt in a large bowl, set aside.
Beat the granulated sugar and butter together in another large bowl with an electric mixer until light and fluffy, about 3 minutes.
Add the egg and vanilla and mix until incorporated.
Alternate adding the dry mixture and the milk to the egg and vanilla mixture, beginning and ending with the dry mixture, mix until just incorporated. Refrigerate the dough until chilled, at least 30 minutes and up to overnight if covered.
Preheat to 400°Line 2 baking sheets with parchment paper.
Drop tablespoonsful of batter about 2 inches apart on the prepared baking sheets.
Bake until the whoopie pies puff up and the tops are no longer glossy, 7-8 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely.
Add heavy cream to mixing bowl, mix starting with low speed, then gradually increase to medium speed until the cream starts getting thicker (the gradual speed progression prevents you from spraying yourself with cream).
When the cream starts to thicken stop the mixer, add in the powdered sugar and then resume mixing again starting with low speed and increase to medium speed up to high speed.
The cream will thicken and start to peak. Stop the mixer and add in the peppermint extract. Mix on high speed until the cream is thick and stiff.
When you are ready to assemble, first add a dollop of peppermint whipped cream to the center of one cooled whoopie pie and then add another whoopie pie on top. Drizzle with chocolate syrup (or homemade ganachand serve!