Whoopie pies. Haha. Funny, right? Maybe it is just my inner five-year-old coming out, but I must say that is a hilarious name for a cute dessert. Apparently, when this little treat first became popular on the East Coast, everyone would shout “Whoopie!” when they got one. So, with finals ridding all of us college kids of sunshine and smiles, I figured we needed a little “Whoopie!” in our lives.
Take an hour or two break from your studying, whip out your favorite apron, blast the tunes, and make some whoopie.
Peppermint Whoopie Pies
Makes 24 pies
- 1 2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 ½ tsp. baking soda
- ½ tsp. salt
- 4 tbs. unsalted butter, room temperature
- 4 tbs. vegetable shortening
- 1 cup packed brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 cup milk
- 1 can of vanilla frosting
- 30 mini peppermint candy canes
Preheat oven to 375 degrees. Line baking sheets with a silpat or parchment paper. In a bowl, sift together flour, cocoa, baking soda, and salt. (I own no sieve, so what you see below is actually a pasta strainer because I refuse to skip sifting steps. Why I feel this step is so important, I do not know. Just get creative and don’t skip the sifting!)
In another bowl, beat butter, shortening, and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes. (If you don’t have an electric mixer, just use a whisk and beat your little heart out. Everything will turn out the same, trust me.)
Add egg and vanilla and beat for two more minutes. (Keep whisking, baby! I know you can do it.)
Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with the remaining flour and milk and beat until combined.
Using a tablespoon, drop batter on baking sheet, at least two inches apart. Bake for 8-10 minutes or until pies spring back when pressed gently. Remove from oven and let cool for 5 minutes before transferring to a cooling rack.
Pair cookies together by size.
Place candy canes in a bag, and bang with all your might until they are crushed up into tiny pieces.
From here on out, you’ll have to use your imagination; I forgot to take pictures! Drop a dollop of frosting in the center of one cookie per pair. Place the other cookie on top and gently press down. Roll the exposed frosting edges of each pie in the crushed candy canes until completely coated.
I won’t lie to you, my friends. The recipe is a bit tedious but really it isn’t that hard. You can make the cookies a day or two ahead of time so that you aren’t baking and putting together all at once.
Also, whoopie pies can be made in so many different combinations and flavors for both the cookies and the frosting. I’m dying to try red velvet cookies or peanut butter frosting!
1 hour baking, 30 min assembling
$0.26 per whoopie pie. Now that deserves a (say it with me) “Whoopie!”
Recipe adapted from Bakerella.