Peppermint Bark Whoopie Pies
The winner of this year’s Peppermint Bark Off baking competition, this recipe was created by mother-daughter baking duo Lynn and Taylor Stewart. “The recipe was inspired by combining our two favorite holiday traditions of whoopie pies and Williams Sonoma Peppermint Bark,” the Stewarts explain. The filling is made with marshmallow crème and chunks of Williams Sonoma Peppermint Bark, and each cookie sandwich is dipped in crushed Peppermint Bark for a festive finish.
Ingredients:
- For the cookies:
- 2 cups (8 1/2 oz./240 g) all-purpose flour
- 7 Tbs. (1 1/2 oz./45 g) unsweetened cocoa powder
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 5 Tbs. (2 1/2 oz./75 g) unsalted butter, softened
- 1 cup (7 oz./220 g) granulated sugar
- 1 tsp. vanilla extract
- 2 large eggs, at room temperature
- 1 cup (8 fl. oz./250 ml) low-fat buttermilk
For the filling:
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, softened
- 1 1/2 cups (6 oz./185 g) confectioners’ sugar
- 1 cup (4 1/2 oz./140 g) marshmallow crème
- 1 tsp. vanilla extract
- 1/4 tsp. peppermint extract
- 1/8 tsp. salt
- 1/2 sheet of Williams Sonoma Peppermint Bark cut or crushed into small pieces
Directions:
Space 2 racks evenly in the oven and preheat to 375°F (190°C). Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, combine the flour, cocoa powder, salt, baking powder and baking soda. Stir well and set aside.
In a large bowl, combine the butter and sugar. Using a stand or handheld mixer, beat on medium speed until well blended.
Add the vanilla and eggs to the butter-sugar mixture and beat until combined. Alternate adding the dry ingredients and the buttermilk to the butter-sugar mixture, starting and ending with the dry ingredients, and mix until combined after each addition.
Scoop 1 tablespoon portions about 2 inches (5 cm) apart onto the baking sheets; you should have about 32 dough balls. Bake for 8 to 10 minutes or until set.
Let the cookies cool on the baking sheets for about 5 minutes and then transfer to a wire rack to let the cookies cool completely.
Next, make the filling. In a medium bowl or the clean bowl of a stand mixer, combine the butter, sugar, marshmallow crème, vanilla extract, peppermint extract and salt. Using a stand or handheld mixer, beat on medium speed until well combined. Fold in about 1/2 cup of the Peppermint Bark pieces, or more if you like, until combined. Put the remaining Peppermint Bark pieces on a plate and set aside.
Next, assemble the whoopie pies. Using a spoon, drop 1 1/2 to 2 tablespoons of filling on the bottom side of one cookie. Top with another cookie and gently press until the filling reaches the edge of the cookies. Roll the edges of the whoopie pies in the Peppermint Bark pieces. Repeat with the remaining cookies. The whoopie pies can be stored in an airtight container in the refrigerator for up to 5 days. Makes about 16 whoopie pies.
Recipe courtesy of Lynn and Taylor Stewart
Recommended Products:
-
$19.95
-
$32.95
-
$129.95
(82)
-
Sugg. Price $79.95 Our Price $59.95
(134)
-
$34.95
-
$49.95
-
$65.95
-
$59.95
(60)