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Pink Peppermint Whoopie Pies
Pink Peppermint Whoopie Pies
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Prep Time:
45 minutes
Total Time:
1 hour 25 minutes
Create irresistible whoopie pies by sandwiching marshmallow creme between cookies for a decadent treat.
Ingredients:
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla
  • 1 egg
  • 2 oz unsweetened baking chocolate, melted, cooled
  • 1 3/4 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups powdered sugar
  • 1 jar (7 oz) marshmallow creme
  • 3/4 cup butter, softened
  • 6 to 7 teaspoons milk
  • 6 drops red food color
  • Crushed peppermint candies or candy canes
Instructions:
  • Preheat your oven to 400°F. Grease a cookie sheet with shortening, cooking spray, or line it with cooking parchment paper or silicone baking mats.
  • Combine granulated sugar, 1/2 cup butter, buttermilk, vanilla, egg, and chocolate in a large bowl. Use an electric mixer on medium speed until well blended. Add flour, baking soda, and salt, then stir until combined. Drop rounded tablespoonfuls of dough 2 inches apart on cookie sheets.
  • Bake for 8 to 10 minutes until the center springs back when touched gently. Transfer to a cooling rack right away and let cool completely for about 30 minutes.
  • In a large bowl, whisk together the filling ingredients until light and fluffy, about 2 minutes. Sandwich scant 3 tablespoons of filling between the flat sides of 2 cookies and sprinkle the edges with crushed candies. Store in a tightly covered container.

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