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Pink Peppermint Whoopie Pies

Marshmallow creme gets sandwiched between cookies for delicious whoopie pies – a perfect dessert.

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  • Prep Time 45 min
  • Total Time 1 hr 25 min
  • Servings 18

Ingredients

Cookies

1
cup granulated sugar
1/2
cup butter, softened
1/2
cup buttermilk
2
teaspoons vanilla
1
egg
2
oz unsweetened baking chocolate, melted, cooled
1 3/4
cups Gold Medal® all-purpose flour
1/2
teaspoon baking soda
1/2
teaspoon salt

Creamy Marshmallow Filling

3
cups powdered sugar
1
jar (7 oz) marshmallow creme
3/4
cup butter, softened
6
to 7 teaspoons milk
6
drops red food color

Decoration

Crushed peppermint candies or candy canes

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mats.
  • 2 In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and chocolate with electric mixer on medium speed, or mix, until well blended. Stir in flour, baking soda and salt. On cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
  • 3 Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 4 In large bowl, beat all filling ingredients on medium speed about 2 minutes or until light and fluffy. Place flat sides of 2 cookies together with scant 3 tablespoons filling, sandwich-style. Sprinkle edges of filling with crushed candies. Store in tightly covered container.

EXPERT TIPS

Expert Tips

Fold 1/2 cup miniature semisweet chocolate chips into filling.

Fold 1/2 cup chocolate-covered toffee bits into the filling.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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