Peppermint Whoopie Pies

Ingredients


Peppermint Whoopie Pies
1 3/4 cups flour
3/4 cup cocoa
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup unsalted butter, room temperature
3/4 cup sugar
1 large egg, room temperature
1/4 cup buttermilk
1/2 cup lukewarm strong coffee or 1/2 cup lukewarm water


Marshmallow Filling
1 cup unsalted butter, room temperature
1 tsp. pure vanilla extract
1-7 ounce jar of marshmallow creme or fluff
2 cups confectioners sugar (icing or powdered sugar), sifted
6-8 drops red liquid food coloring
1/3 cup crushed candy canes


~For Peppermint Whoopie Pies~


~ Preheat oven to 375 degrees F (190 degrees C) and place oven rack on the center of the oven. Line two baking sheets with parchment paper


~ In a medium bowl sift together the flour, cocoa, baking soda, baking powder, and salt


~ In a large bowl, beat the butter and sugar until light and fluffy with a hand mixer (or electric mixer fitted with a paddle attachment). Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the butter milk and coffee (or water). With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour.


~ Drop heaping tablespoons (can use a small ice cream scooper) of the batter onto the prepared baking sheets, spacing about 2 inches apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.


~ Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from the oven and transfer to a wire rack to cool completely 


~For Marshmallow Filling~


~ In a large bowl beat the butter until smooth and well blended with your hand mixer or electric mixer. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Then, on high speed, beat filling until it is light and fluffy (about 3-5 minutes). Add a little cream (if filling is too thick) or confectioners sugar (if filling is too thin) to get the right spreading consistency. Stir in the crushed candy canes.


~To Assemble~


~Take on cookie and spread a heaping tablespoon of the filling on the flat side of the cooie. Top with another cookie


The assembled cookies can be sores, covered, in the refrigerator for several days. Bring to rom temperature before serving


~makes 15 sandwich cookies~ 


ENJOY :) they're really good and tasty, the perfect snack~