This easy small batch recipe for Chocolate Mint Whoopie Pies bring two delicious desserts together in one – a soft cookie and moist cake. The classic cookie-cakes are sandwiched together with a minty whipped marshmallow filling, with flavors reminiscent of chocolate mint ice cream.
Chocolate Mint Whoopie Pies
I developed this recipe while researching (i.e. wracking my brain) non-alcoholic desserts to make for St. Patrick’s Day. I already have an Irish Apple Cake, and an Irish Tea Cake, but beyond that I was stumped for classic Irish desserts. So, let’s call out the elephant in the room that these Whoopie Pies are not a traditional St. Patrick’s Day dessert. But they are green. So, that is enough for me.
What Is A Whoopie Pie
Sometimes referred to as a cookie, pie, sandwich cookie, delicious chocolate goodness, the Whoopie Pie is essentially a soft chocolate cake made into cookie form. With a luscious cream filling. We can’t forget the cream filling.
If you want to do a little research on your own, Wikipedia has a page full of controversy on which state of the union the Whoopie Pie originated from. I’m not going to get in the middle of that debate. 🙂 All I know is, whoever invented the Whoopie Pie is a genius.
And I suppose whichever side you’re on as to which state created the Whoopie Pie, the filling of the cookie-cake sandwich is up for debate too. I’ve seen traditional buttercream fillings, straight up marshmallow cream fillings, and shortening frosting fillings.
For this recipe, we are using a Whipped Marshmallow Cream Filling. Purist may judge. While others looking for a lighter filling to go with the decadent chocolate cake may appreciate the delicate spin.
Small Batch Of Chocolate Mint Whoopie Pies
If I’m going to eat cookie-size pieces of cake, I’m not going to want dozens of them laying around. My willpower has been shot while stuck at home. To remedy that, this recipe makes a small batch of 4 whoopie pies.
But don’t let the quantity fool you. These are generously sized whoopie pies. That said, if you prefer a smaller cookie sandwich, you can always make the scoops of batter smaller.
Whoopie Pie Recipe Testing Variations
All of the recipes on Butter and Bliss are tested before they go to print. This recipe for Chocolate Mint Whoopie Pies took more rounds of testing than other recipes. I wanted to make sure I got the texture of the cookie-cake just right. Otherwise, why not just post a recipe for sugar cookie sandwiches. That said, if you want some sugar cookie sandwiches, I’ve linked the recipes below. Wink.
Some of the testing variations I tried:
- Oil instead of butter – I’ve seen a lot of recipes that use a neutral oil as the fat instead of butter. And while I love oil in my chocolate cakes (i.e. Peppermint Mocha Cake and Black Forest Cupcakes), I didn’t care for it in the Whoopie Pies. Butter added moisture and richness to these little cakes that was hard to beat.
- All brown sugar – Again, some recipes use all brown sugar, some use all granulated sugar. The all brown sugar cookie-cakes didn’t have enough of a ‘cakey’ quality. But I want the moisture from brown sugar. Adding in a tablespoon of white sugar helped to balance this all out.
- Milk instead of buttermilk – The acidity in the buttermilk tenderizes the crumb of the cookie-cakes. Plus it helps make them fluffy and soft. Don’t have buttermilk, no problem! Use 1/4 cup of milk and stir in 3/4 teaspoon of vinegar or lemon juice. Let it sit for 5 – 10 minutes until it starts to ‘curdle’.
Needless to say – there are plenty of test batch whoopie pies sitting in my freezer right now.
What You Need To Make Chocolate Mint Whoopie Pies
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Powder and Soda
- Light Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Egg Yolk
- Heavy Cream
- Marshmallow Cream (or Creme)
- Peppermint Extract – Peppermint extract still offers a minty flavor without the risk of it tasting like toothpaste. Mint extract may be too assertive and medicinal.
- Meringue Powder – I like meringue powder because it adds stability to the whipped cream. However, you can also substitute it with powdered sugar – I would recommend starting with 3 – 4 tablespoons. And you can sweeten to taste.
- Baking Sheet
- Parchment Paper
- Hand Held Mixer
Tips For Making Whoopie Pies
- Use a hand held mixer – I’ve tried making these whoopie pies by hand. Creaming butter and sugar by hand is not my favorite. New Find – Instead of buying a whole new Mini KitchenAid Mixer, to better mix my small batch recipes, I found my regular size KitchenAid can use a smaller 3-quart bowl! Winner. Winner.
- Cocoa powder – Dutch process and natural unsweetened cocoa will work fine in this recipe. I prefer Dutch process because it isn’t as acidic.
- Light brown sugar – Dark brown sugar may impart too much moisture and not make the whoopie pies ‘cakey’ enough.
- Marshmallow Cream – You could opt to use an all-marshmallow cream filling. Keep in mind, marshmallow cream from the little tubs loosens and may seep out of the sides of the whoopie pies. Though, I wouldn’t call that a non-negotiable!
- Your choice on food coloring – The versatility of whoopie pies makes them ideal to celebrate a holiday. In this case, a little green to get you ready for St. Patrick’s Day!
- Let the cookie-cakes cool – It goes without saying, but let the cookie-cakes cool completely before filling. Otherwise, soupy marshmallow mess!
Ok, so maybe not the traditional Irish recipe for St. Patrick’s Day, but certainly one that will re-appear each year!
More Sandwich Cookie Recipes
- Pumpkin Spice Whoopie Pies
- Chocolate Sugar Cookie Sandwiches
- Oatmeal Nutella Cream Sandwich Cookies
- Patriotic Soft Sugar Cookie Sandwiches
Chocolate Mint Whoopie Pies
Whipped Mint Marshmallow Filling
- 2 tablespoons unsalted butter, room temperature
- 3 tablespoons light brown sugar
- 1 tablespoon granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup + 1 tablespoon all-purpose flour
- 2 tablespoons unsweetened cocoa powder, Dutch process
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup buttermilk
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
Whipped Mint Marshmallow Filling
- Make the filling first.
- In a medium mixing bowl, add the heavy cream and meringue powder. Use a hand held mixer and beat the heavy cream to soft peaks. Add the marshmallow cream, peppermint extract, and food coloring (if using) and continue to beat until stiff peaks form. Refrigerate until ready to use.
- Note – Meringue powder helps stabilize the whipped cream. If you prefer not to use meringue powder, swap in powdered sugar – 3 – 4 tablespoons (more or less to taste).
- In a small mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a medium mixing bowl, add the butter and both sugars. Use a hand held mixer and cream the butter and sugar until it is light and fluffy. Add the egg yolk and vanilla extract and beat until the egg yolk is combined.
- Sprinkle 1/3 of the dry ingredients over the top of the wet ingredients. Beat at low speed until just mixed. Add 1/4 of the buttermilk, and beat until incorporated. Repeat 2 more times – ending with the last of the dry ingredients.
- Using a small cookie scoop (about 1 and 1/2 tablespoons), scoop 8 equal portions of batter onto the prepared baking sheet. Space at least 2 inches apart as the dough will spread.
- Bake for 11 – 14 minutes, or until the whoopie pies spring back when touched. Note – High altitude bakers – your whoopie pies may not take the full time to bake. Start checking at 11 minutes.
- Cool the whoopie pies on the baking sheet set on a wire cooling rack, for about 10 minutes. Transfer to the wire rack to cool completely. Allow the whoopie pies to cool completely before assembling.
- To assemble – spoon or pipe the marshmallow filling equally onto 4 whoopie pies and top with another to make a sandwich. Enjoy!