Chocolate and Peppermint Whoopie Pies

Chocolate and Peppermint. Want a better combination? Make it a whoopie pie, and you've got another winner ...

Chocolate and Peppermint Whoopie Pies

Ingredients:

• 2 1/2 cup unbleached all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup soft butter
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup milk

Peppermint Filling:

• 1 cup soft butter
• 2 cups marshmallow creme
• 1/2 teaspoon peppermint extract
• 1 1/2 cups sifted powdered (confectioners) sugar
• red food coloring

Instructions:

• Oven Temperature: 350 degrees F
• Cooking Time: 10-12 minutes
• Makes: 24 Whoopies, 12 Whoopie Pies

Preheat oven to 350 degrees F. Line baking sheets with parchment paper, or lightly grease.

Whisk together the flour, cocoa, baking soda and salt in a bowl; set aside.

Cream butter and brown sugar with the mixer on medium speed until light and fluffy. Beat in the egg and vanilla until combined. Alternately mix the flour mixture and milk into the beaten ingredients, beating  just until combined.

Scoop the batter onto the prepared baking sheets in 2 tablespoons measurements, or, with a #30 cookie scoop. Bake until the edges are set and they spring back when touched.  Remove the whoopies from the oven and let cool on the baking sheets for 5 minutes, then transfer to a cooling rack and let cool completely before filling.

For the filling, cream the butter with a mixer on medium speed. Beat in the marshmallow creme, mint extract and a dro or two of red food coloring. Continue beating, adding powdered sugar until fully incorporated and filling is fluffy.

Pipe 2 tablespoons peppermint filling onto one whoopie and place another whoopie on top.