Mint Chocolate Chip Whoopie Pies Recipe

Name: Mint Chocolate Chip Whoopie Pies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 tablespoons (2 sticks) unsalted butter; 1 1/2 teaspoons salt; 2 teaspoons peppermint extract; 1 tablespoon baking powder; 1 1/2 cups (10 1/2 ounces) sugar; 3 eggs; 4 1/2 cups (22.5 ounces) all-purpose flour; 1 cup (about 8 ounces) milk; Green food coloring, to taste (optional); 2 cups chocolate morsels; 4 cups (24 ounces) chocolate chips; 2 tablespoons light corn syrup; 4 tablespoons (1/2 stick) unsalted butter; 1 1/2 cups (12 ounces) heavy cream; 1/2 teaspoon peppermint extract

Servings: persons

16 tablespoons (2 sticks) unsalted butter
1 1/2 teaspoons salt
2 teaspoons peppermint extract
1 tablespoon baking powder
1 1/2 cups (10 1/2 ounces) sugar
3 eggs
4 1/2 cups (22.5 ounces) all-purpose flour
1 cup (about 8 ounces) milk
Green food coloring, to taste (optional)
2 cups chocolate morsels
4 cups (24 ounces) chocolate chips
2 tablespoons light corn syrup
4 tablespoons (1/2 stick) unsalted butter
1 1/2 cups (12 ounces) heavy cream
1/2 teaspoon peppermint extract

1
Position two racks in the middle position of your oven. Preheat the oven to 400u00b0F. Lightly grease (or line with parchment) two baking sheets.
2
In a large mixing bowl, cream together the butter, salt, peppermint extract, baking powder, and sugar with a wooden spoon or electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour alternately with the milk, beginning and ending with the flour. Add the green food coloring and mix until incorporated. Do this gently; there's no need to beat the batter. Stir in the chocolate chips at the end.
3
Using an ice cream scoop, drop the dough onto the prepared baking sheets. Leave 2 to 2 1/2 inches between each cookie. If you use a large (4 ounce) scoop, you will get about 24 jumbo cookies (for 12 sandwiches) from the batter; if you use a small (2 ounce) scoop, you will get about 48 (for 24 sandwiches).
4
Bake the cookies until they're barely set on top, about 11 minutes. Cool them on the pan for 5 minutes, then transfer to a rack to cool completely.
5
Place the chocolate chips, corn syrup, butter, and heavy cream into a large microwave-safe bowl. Heat in the microwave, stopping to stir every 30 seconds, until mixture is completely smooth, 2 to 3 minutes total. Add in the peppermint and stir one more time. Chill in the refrigerator, stirring occasionally, until the filling is cool room temperature. Remove from the fridge, and beat at high speed with an electric mixer until it lightens in color and thickens slightly. If the filling doesn't lighten and thicken after several minutes of beating, chill for another 15 minutes, then beat again. Spread a generous amount of filling on one of the flat sides of the cookies; sandwich another half on top to form your pie. Repeat with the remaining pies. Serve, Store in an airtight container at room temperature for up to 5 days.

3330

kcal

Calories

189

Fat

362

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 16 tablespoons (2 sticks) unsalted butter, 1 1/2 teaspoons salt, 2 teaspoons peppermint extract, 1 tablespoon baking powder, and more.

Yes, Mint Chocolate Chip Whoopie Pies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!