Yields:
32
Prep Time:
15 mins
Total Time:
1 hr
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I love a chocolate and peppermint moment, particularly during the Christmas season. I’ve baked a creamy chocolate peppermint cheesecake, whipped up white chocolate peppermint blondies, and filled cookie tins with chocolate peppermint crunch cookies. Next up? These fudgy candy cane whoopie pies. These sweet treats have it all: rich chocolate cookies, creamy peppermint- and vanilla-flavored frosting, and finely crushed candy canes.
The cookies:
Let’s start with the cookies. I wanted a rich, chocolatey cookie—more fudgy than crumbly. Adding melted bittersweet chocolate, a generous amount of unsweetened cocoa, and equal parts granulated and brown sugars gives the cookies a fudgy, slightly chewy texture reminiscent of whoopie pies, and still enough shape and structure to support the filling.
The frosting:
The creamy peppermint frosting comes together in minutes and has a balanced mint and vanilla flavor. We add 1 tablespoon of water with the extracts to help smooth out the frosting just enough to make it easily spreadable. If your kitchen is warm, though, you may not need a second tablespoon of water.
There will be enough frosting to fill each sandwich cookie generously, and any leftovers can be spread on graham crackers, cupcakes, or enjoyed right out of the container.
The candy canes:
Finally, what is a candy cane cookie without a few candy canes? Here we roll the sandwich cookies in finely crushed candy canes, but any holiday sprinkle or sanding sugar would be delightful here too.
Storage:
Are you saving these cookies for a special occasion? Store cookies in an airtight container at room temperature for up to 3 days.
Did you make these cookies? Let us know in the comments!
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Ingredients
Cookies
- 5 oz.
bittersweet chocolate (70% cacao), finely chopped
- 2 1/4 cups
(270 g.) all-purpose flour
- 2/3 cup
(60 g.) unsweetened cocoa powder
- 1 1/2 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1 cup
(2 sticks) unsalted butter, softened
- 3/4 cup
(160 g.) packed light brown sugar
- 3/4 cup
(150 g.) granulated sugar
- 2
large eggs
- 1/2 tsp.
pure vanilla extract
Peppermint Frosting
- 1 cup
(2 sticks) unsalted butter
- 4 cups
(480 g.) confectioners' sugar, divided
- 1 Tbsp.
water
- 1 1/4 tsp.
peppermint extract
- 1/4 tsp.
pure vanilla extract
Pinch of kosher salt
Red gel food coloring
- 12
mini candy canes, finely crushed
Directions
Cookies
- Step 1Arrange a rack in center of oven; preheat to 375°. In a small heatproof bowl, microwave chocolate in 30-second increments, stirring between each, until melted and smooth, about 1 minute total. Let cool.
- Step 2In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Step 3In the large bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs and vanilla and beat until just combined. Beat in melted chocolate. With mixer on low speed, add dry ingredients and beat until just combined.
- Step 4Drop level tablespoons of cookie dough onto a parchment-lined baking sheet. (You should be able to fit 12 to 16 rounds on a sheet and have enough dough for 64 cookies.)
- Step 5Bake cookies until edges are set and centers look mostly done, about 6 minutes. Let cool on sheets 2 to 3 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough.
Peppermint Frosting
- Step 1In the large bowl of stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth. Add half of confectioners' sugar and beat until smooth. Add water, peppermint extract, vanilla extract, and salt and beat until smooth.
- Step 2Add remaining confectioners' sugar and beat until smooth. (If frosting feels too thick, add 1 Tbsp. water.) Add 1 drop food coloring and beat to combine, adding more if needed until desired shade is reached.
- Step 3Turn half of cookies smooth side up. Spread or pipe frosting onto smooth sides, then close with remaining cookies.
- Step 4Place crushed candy canes on a plate. Roll cookie sandwiches so candy canes stick to frosting.
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