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
  • 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
  • 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)
  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



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

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