Chocolate Mint Whoopie Pies Recipe
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Chocolate Mint Whoopie Pies Recipe

ByLily Carter
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If you’ve never tried Chocolate Mint Whoopie Pies, you’re in for a treat! These little sandwiches combine soft, chocolatey cake-like cookies with a bright, creamy mint filling that just melts in your mouth. Whether you’re craving something fun for a party or want a cozy weekend baking project, this recipe hits that perfect spot between rich and refreshing.

One thing I love about this Chocolate Mint Whoopie Pies Recipe is how perfect it is for sharing. They’re a little different from your usual cookies, and that mix of chocolate and mint feels festive yet comforting. I’ve made these for holiday gatherings and casual afternoons alike, and they always impress without causing a ton of stress in the kitchen.

Ingredients You’ll Need

The ingredients for this recipe come together to create that classic whoopie pie texture and refreshing mint flavor. Keeping the butter at room temperature really helps the batter and filling come together smoothly. Also, Dutch-process cocoa powder gives a deep chocolate flavor that stands out beautifully here.

  • All-purpose flour: This is the base of your whoopie pies, providing structure without being too dense.
  • Dutch-process cocoa powder: It offers a richer chocolate taste and darker color than natural cocoa.
  • Baking soda: Essential for that light, airy texture in the pies.
  • Fine sea salt: Just a pinch to balance the sweetness and enhance flavors.
  • Unsalted butter: Allows you to control the saltiness and ensures a creamy texture.
  • Dark brown sugar: Adds moisture and a hint of caramel that complements the chocolate perfectly.
  • Large egg: Helps bind everything together and adds richness.
  • Vanilla extract: A subtle boost that enhances the overall flavor.
  • Buttermilk: This gives the cakes a tender crumb and slight tang that balances the sweet filling.
  • Powdered sugar: Key for a smooth, sweet, and easy-to-spread mint filling.
  • Peppermint extract: Choose this carefully—too much can be overpowering, but the right amount makes the filling fresh and delightful.
  • Heavy cream: Just enough to get the filling soft and fluffy without being runny.
  • Green gel food coloring: Completely optional, but it adds that classic minty look that makes these pies pop on the plate.

Variations

One of the things I love about this Chocolate Mint Whoopie Pies Recipe is how open it is to your own twists. Whether you want to tone down the mint or swap ingredients for dietary reasons, it’s easy to make it your own and still come out with something delicious.

  • Milk Chocolate Version: I once swapped the Dutch-process cocoa with a lighter milk chocolate powder for a sweeter, less intense chocolate flavor—great for kids or a gentler taste.
  • Vegan Friendly: Try using plant-based butter, flax eggs, and a nondairy milk mixed with vinegar as your buttermilk substitute. It’ll change the texture slightly, but still tasty!
  • Less Mint: If you’re new to mint, start with just a quarter teaspoon of peppermint extract and build up until it’s right for you.
  • Spiced Up: Adding a pinch of cinnamon or cayenne to the cake batter gives it a surprising depth I dearly enjoy during colder months.

How to Make Chocolate Mint Whoopie Pies Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together the flour, cocoa powder, baking soda, and sea salt in a medium bowl. Doing this first ensures everything is evenly distributed in the batter. I like to sift the cocoa with the flour to avoid any lumps—it’s a little step that really smooths out the texture.

Step 2: Cream Butter and Sugar

In a large bowl, beat the room temperature butter and dark brown sugar until light and fluffy. This can take a good 3–4 minutes with a mixer. Don’t rush this part—the air you incorporate here helps your whoopie pies be tender and soft.

Step 3: Add Egg and Flavor

Next, add in the egg and vanilla extract, mixing just until combined. Make sure your egg isn’t cold, or it might cause the butter to seize up. I usually crack my eggs into a small bowl and let them warm up on the counter while prepping other ingredients.

Step 4: Alternate Adding Dry Ingredients and Buttermilk

Pour in the dry ingredients and buttermilk in three alternating additions, starting and ending with the dry mix. Mix gently after each addition until just combined—overmixing leads to tough whoopie pies, and nobody wants that! You’ll know the batter is ready when it’s smooth but still thick enough to scoop.

Step 5: Bake the Whoopie Pies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and drop the batter by rounded tablespoons, spacing them about 2 inches apart. They’ll spread a bit but keep their shape. Bake for 10–12 minutes, or until the tops spring back when gently pressed. Let them cool completely before filling.

Step 6: Whip Up the Mint Filling

Beat the softened butter until creamy, then gradually add powdered sugar and salt. Add peppermint extract starting with a quarter teaspoon—you can always add more but can’t take it out! Finally, stir in heavy cream a tablespoon at a time until the filling is light and spreadable. If you want, drop in a little green gel food coloring to make it festive.

Step 7: Assemble Your Whoopie Pies

Spread or pipe the mint filling on the flat side of one whoopie pie and gently press another pie on top to form a sandwich. They’ll look charmingly imperfect, which is part of their handmade appeal! Chill for 10–15 minutes if you want the filling a bit firmer before serving.

How to Serve Chocolate Mint Whoopie Pies Recipe

The image shows seven baking ingredients arranged on a white marbled surface. In the front center, a large white bowl is filled with a mound of white flour. To the left, a single brown egg is placed beside a white ramekin filled with dark brown cocoa powder. Behind it, there is a clear glass bowl containing white powdered sugar. On the right side, there is a small white ramekin with solid white salt beside another white ramekin filled with a clear greenish liquid, likely oil or extract. At the back right, three sticks of pale yellow butter are stacked on a white octagonal plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a little finely chopped dark chocolate or crushed peppermint candies on top of the filling before sandwiching; it adds a fun crunch and looks charming. Sometimes, a light dusting of cocoa powder on the top pies gives a rustic touch that pairs nicely with their rich flavor.

Side Dishes

These whoopie pies are great with a cup of hot coffee or peppermint tea—they balance the richness perfectly. For a dessert platter, serve alongside fresh berries or whipped cream to add contrast and freshness.

Creative Ways to Present

For parties, I like arranging these whoopie pies on a pretty tiered tray with small mint leaves for decoration. Another favorite is wrapping each one in clear cellophane tied with a green ribbon—makes a lovely homemade gift that friends adore!

Make Ahead and Storage

Storing Leftovers

Store leftover whoopie pies in an airtight container in the fridge, especially because of the butter-based filling. They stay fresh for up to 4 days, and I find they taste even better once the flavors have mingled a bit overnight.

Freezing

These pies freeze beautifully! I like to freeze them individually on a tray before transferring to a freezer-safe bag to avoid sticking. When you’re ready, thaw them in the fridge overnight for the best texture and flavor.

Reheating

You don’t really need to reheat these, but if you want the filling softer, let them sit at room temperature for 20 minutes. Avoid microwaving, or the filling might become too soft and messy.

FAQs

  1. Can I use regular cocoa powder instead of Dutch-process?

    You can, but Dutch-process cocoa powder provides a deeper, smoother chocolate taste and darker color. If you swap it, expect a slightly different flavor and potentially a bit lighter color in your whoopie pies.

  2. How much peppermint extract should I use?

    Start with 1/4 teaspoon and taste the filling as you go. Peppermint extract is potent, so it’s easier to add more than to tone down if you add too much.

  3. Are whoopie pies the same as cupcakes?

    Not quite. Whoopie pies are more like soft, cakey sandwich cookies filled with frosting. They have a different texture and presentation than cupcakes, but both are delicious!

  4. Can I make the filling without butter?

    Butter is key for the creamy, stable filling texture in this recipe. You could try cream cheese or shortening-based fillings, but the flavor and consistency will change.

  5. How long do whoopie pies keep?

    Properly stored in an airtight container in the fridge, they’ll stay fresh for about 4 days. Beyond that, the cake may dry out or filling could start to separate.

Final Thoughts

Honestly, this Chocolate Mint Whoopie Pies Recipe has become one of my go-to sweets when I want something impressive but not fussy. The way the chocolate and mint play off each other is just so inviting, and these little pies always bring smiles when I share them. Give them a try—you might find yourself baking these again and again, just like me!

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Chocolate Mint Whoopie Pies Recipe

Chocolate Mint Whoopie Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 54 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 whoopie pies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

Indulge in these decadent Chocolate Mint Whoopie Pies featuring soft, rich chocolate cakes sandwiched with a creamy, cool mint filling. Perfectly balanced with a hint of peppermint and a luscious buttercream texture, these homemade treats are a delightful twist on a classic dessert.

Ingredients

Scale

Whoopie Pies

  • 1 2/3 cups (212 grams) all-purpose flour
  • 2/3 cup (57 grams) Dutch-process cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 1 stick (113 grams) unsalted butter, at room temperature
  • 1 cup (200 grams) lightly packed dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (296 grams) buttermilk, at room temperature

Mint Filling

  • 3 cups (375 grams) powdered sugar, sifted
  • 2 sticks (227 grams) unsalted butter, at room temperature
  • 1/4 teaspoon fine sea salt
  • 1/4 to 1/2 teaspoon peppermint extract, depending on desired intensity
  • 1 to 2 tablespoons heavy cream
  • Green gel food coloring, if desired

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking soda, and fine sea salt. Set aside to ensure even distribution of dry ingredients and reduce lumps.
  2. Cream Butter and Sugar: In a large bowl, using a mixer, cream the unsalted butter and dark brown sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step incorporates air, creating a tender cake texture.
  3. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined and smooth, ensuring an even batter.
  4. Incorporate Dry and Wet Ingredients: Alternately add the dry ingredients and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined to avoid overmixing which can cause toughness.
  5. Portion the Batter: Using a cookie scoop or spoon, drop the batter onto a parchment-lined baking sheet, spacing about 2 inches apart. Each dollop should be approximately 2 tablespoons of batter to create consistent-sized whoopie pies.
  6. Bake the Cakes: Preheat your oven to 350°F (177°C). Bake the whoopie pie cakes for 12-15 minutes, or until they spring back gently when touched and a toothpick inserted comes out clean. Remove from oven and allow to cool completely on a wire rack.
  7. Prepare Mint Filling: In a mixing bowl, beat the unsalted butter until light and fluffy. Gradually add the sifted powdered sugar, mixing on low speed to avoid sugar clouds. Once combined, add fine sea salt, peppermint extract to taste (starting with 1/4 teaspoon and adjusting based on preference), and 1 tablespoon of heavy cream. Beat at medium-high speed until creamy and fluffy. If needed, add an additional tablespoon of cream to reach desired consistency. Add green gel food coloring a drop at a time until you achieve the preferred mint-green hue.
  8. Assemble Whoopie Pies: Pair the cooled chocolate cakes by size. Pipe or spread a generous amount of mint filling onto the flat side of one cake, then sandwich with its matching pair, gently pressing together to spread filling to edges.
  9. Chill and Serve: For best results, refrigerate assembled whoopie pies for at least 30 minutes to allow the filling to set. Bring to room temperature before serving for optimal flavor.

Notes

  • Ensure all refrigerated ingredients like butter, egg, and buttermilk are at room temperature for better mixing and texture.
  • Do not overmix the batter to keep the cakes tender and soft.
  • The peppermint extract intensity can be adjusted according to personal preference.
  • Using Dutch-process cocoa powder gives a deeper chocolate flavor and richer color.
  • Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
  • For a dairy-free version, substitute buttermilk with almond milk plus lemon juice and use dairy-free butter and cream alternatives.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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