Choco-Mint Whoopie Pie

These cookie classics are irresistible treats to end a wedding dinner.

  • Yield: Makes 52

Source: Martha Stewart Weddings, Spring 2012

Ingredients

For the Cookies

  • 1 3/4 cups cake flour
  • 1/2 teaspoon coarse salt
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 stick unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature

For the Filling

  • 1 stick plus 1 tablespoon unsalted butter, room temperature
  • 1 1/2 teaspoons whole milk
  • 3 cups confectioners' sugar, sifted
  • 1/8 teaspoon creme de menthe oil
  • 1 drop mint-green food coloring

Directions

  1. Make the cookies: preheat oven to 375 degrees. In a medium bowl, sift together cake flour, salt, cocoa, baking soda, and baking powder. In the bowl of a mixer, beat together butter and sugar on medium speed until light and fluffy, about 7 minutes. Reduce speed to low, and slowly add egg and vanilla; mix until combined, about 3 minutes. Alternate adding dry mixture and buttermilk in 3 batches, beginning and ending with the dry mixture, on low speed.

  2. Transfer batter to a piping bag fitted with a 1-inch tip (such as Ateco #806). Pipe 1-inch circles onto 3 parchment-lined baking sheets, spacing them 1 inch apart. Bake for 8 minutes, until slightly firm. Set tray on a wire rack to cool.

  3. Make the filling: In the bowl of a mixer, beat together butter, milk, and confectioners' sugar until light and fluffy, about 10 minutes. Add creme de menthe oil and food coloring, and mix to combine, 1 minute. Transfer filling to a piping bag fitted with a 1/4-inch tip (Ateco #12 is recommended). Pipe filling onto half of the cookies, and then top with remaining cookies.

Cook's Notes

Unfilled cookies can be stored at room temperature in an airtight container for 2 days. The filling can be stored in the refrigerator for 1 week; allow to come to room temperature before using.

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