Chocolate Peppermint Whoopie Pies with Marshmallow Filling
Bake soft chocolate peppermint whoopie pies with a fluffy marshmallow filling, crushed candy cane edges, and a tender cake-like bite for holiday cookie trays.
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Cookie scoop
- Baking sheet
- Parchment paper
- Oven
- Hand mixer
- Spatula
- Piping bag
- Cooling rack
- Plate
- Airtight container
- Zip-top bag
- Cutting board
- Chef's knife
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder, preferably Dutch-process
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (105 g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
- 1 1/2 cups (180 g) powdered sugar, plus more if needed
- 1 cup (85 g) marshmallow creme
- 1/2 teaspoon peppermint extract, plus more to taste
- 1/2 teaspoon vanilla extract
- Pinch of fine salt
- 1/2 cup (60 g) finely crushed candy canes or peppermint candies
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