What’s a holiday without a festive Whoopie Pie, especially when it is as easy as this. From our Out of a Box Series – the Canteen brings you a holiday treat that you can make with one hand while the other wraps gifts. No matter that it begins with a box – it ends with something so delicious and creative, everyone will think you are a Holiday Elf-Genius.
You certainly don’t have to make these as large as I did, or stuff them with as much peppermint filling, but you might want to.
The Whoopie cookie is stuffed with itty-bitty chunks of York Peppermint Patties. The filling is fluffy white vanilla frosting whipped with peppermint flavoring and edged with crushed candy canes – peppermint crunch.
In under an hour you can be eating one of these. If you can save one or two they make awfully nice holiday gift treats. We slip them into individual wax paper sandwich bags and tie them up with a ribbon as a gift to lucky ducks.
|Peppermint Crunch Merry Whoopie Pies, Gluten Free||
- 1 box Betty Crocker Devil’s Food Gluten Free Cake Mix
- 1 heaping tablespoon unsweetened cocoa
- ¼ teaspoon baking soda (if using buttermilk)
- 6 tablespoon unsalted butter, just room temperature
- 5 oz. buttermilk (or regular milk and skip the baking soda)
- 2 large eggs
- 1 teaspoon brewed coffee
- 1 teaspoon vanilla extract
- 1 teaspoon pure peppermint extract
- 15-20 small York Peppermint Patties cut into small pieces
- 2 containers Betty Crocker fluffy white frosting (gluten-free)
- 3 oz. (about ¾ cup) confectioner’s sugar, sifted
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 8-10 candy canes smashed (gently) to make peppermint crunch (or buy peppermint crunch)
- Preheat oven to 350 degrees and line 3 baking pans with parchment. Set aside.
- In one large bowl (using a stand mixer or a hand-held mixer) place all the cookie ingredients except the cut up Yorks. Mix on low until incorporated and then beat on medium to high-speed for about two minutes. Using a silicone spatula, scrape sides and bottom to incorporate all the dry stuff. Fold in the dicedYorks with the spatula just until mixed in. Using an ice cream scoop place five mounds on each baking sheet (the last one might only hold 2-3). Keep the batter as best you can in a round shape. Rap the pan on the counter to remove air bubbles and to flatten them slightly. Resist using anything to flatten the scoops. Bake 2 sheets at a time for about 10 minutes and rotate. Bake about 5 minutes more or until a toothpick comes out clean. The tops may crack a little bit and the Yorks may start to slide out the sides. Don’t worry about it. When it cools you will be able to snip those loose ends with a scissor or sharp paring knife. Cool completely before filling and trim the edges where needed.
- Place both containers of frosting in a large mixing bowl and add the sifted sugar, flavorings. Mix together and then whip on high until very fluffy and almost doubled in size, about 3 minutes.
- Place 8-10 unwrapped candy canes in a zip lock bag (double it if you like because it might break). Using a rolling pin or something heavy, gently squash the candy canes and roll over them to turn them into shards. You can use a mesh sifter to remove the finer powder and keep the crunch larger, but I used both eventually – the finer stuff and the larger shards. Set aside in a small bowl.
- When the cookies are cool trim the edges as needed. Using another ice cream scoop, drop a generous mound of frosting in the center of one cookie on the flat side. Top with another cookie of the same size and press lightly to get the filling to almost spread to the edges. Holding the filled whoopie pie over the crunch bowl, sprinkle the edges of the frosting with peppermint crunch to your heart’s delight. Place on a platter or serving plate.
- Best eaten the same day but will keep rather well for another day or so.