Peppermint Brownie Whoopie Pies

Brownie-Peppermint Whoopie Pies | The Blonde Buckeye

Obviously something has to be delicious in order for me even to share it with you peeps.  But sometimes, something is super-duper insanely delicious & when this happens, I feel obligated to let you know this. These Brownie Peppermint Whoopie Pies are one of those cases.  I’d say, probably in my top 5 most delicious treats I’ve made, if not the most delicious of 2012.  I made them for Christmas Day with the fam & they were the perfect holiday dessert. Not to mention, they look pretty cute too, don’t you think?  Gooey brownie cookies, fluffy marshmallow frosting & crunchy candy cane pieces?!  I know.

Peppermint Brownie Whoopie Pies | The Blonde BuckeyePeppermint Brownie Whoopie Pies | The Blonde BuckeyePeppermint Brownie Whoopie Pies | The Blonde Buckeye

*Adapted from this recipe & this recipe

Peppermint Brownie Whoopie Pies
 
Makes about 24 pies
Author:
Ingredients
  • COOKIE INGREDIENTS:
  • 12 oz semi-sweet chocolate, chopped
  • 12 oz dark chocolate, chopped
  • 6 tablespoons butter
  • 4 eggs
  • 1¼ cups sugar
  • 2 tsp vanilla extract
  • ½ cup all-purpose flour, sifted
  • ½ tsp baking powder, sifted
  • FILLING INGREDIENTS:
  • 1 cup unsalted butter, room temperature
  • 2 cups sifted powdered sugar
  • 1 tsp clear vanilla extract
  • 7 oz marshmallow cream/ fluff
  • candy cane crumbs (about 4-5 candy canes, crushed)
Instructions
  1. Preheat oven to 350 degrees & line 4 cookie sheets with parchment paper
  2. Place 20 oz of the chocolate (12 oz dark, 8 oz semi-sweet) in a saucepan
  3. Add butter & heat on low, stirring gently until smooth, set aside
  4. In the the bowl of an stand mixer, cream the eggs, sugar & vanilla together
  5. Beat for 15 minutes on medium, until pale & creamy
  6. Add the next 2 dry ingredients, the melted chocolate & remaining chocolate
  7. Mix until just combined
  8. Set aside & let stand for 10 minutes
  9. Spoon 1 heaping Tbsp of mix onto prepared baking sheets, spaced evenly
  10. Bake for about 8-10 minutes or until puffed and cracked
  11. Allow to cool completely on trays, then transfer to wire racks
  12. For the filling, use the bowl of an electric mixer & paddle attachment
  13. Cream together butter & sugar until pale and fluffy, about 3 minutes
  14. Add marshmallow cream & vanilla, continue mixing until well combined
  15. (Add the filling once the cookies are at room temperature)
  16. Match each cookie up with another equally-sized cookie
  17. Place a dollop of filling on the underside of one brownie cookie
  18. Place the second brownie cookie, bottom side down, on top frosting
  19. Roll the edges in candy cane crumbs

 

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  1. […] out Emily’s recipe for the instructions. Here are the measurement […]

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