The Pioneer Woman Tasty Kitchen
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Red Velvet and Peppermint Whoopie Pies

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Level: Intermediate

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Description

Peppermint butter cream sandwiched between 2 soft red velvet cookies.

Ingredients

  • FOR THE WHOOPIE PIES:
  • 2-¼ cups All-purpose Flour
  • ¼ cups Cocoa Powder
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ¾ cups Butter, At Room Temperature
  • 1 cup White Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla Extract
  • ¾ cups Buttermilk
  • 1 teaspoon Red GEL Food Coloring
  • FOR THE PEPPERMINT BUTTERCREAM:
  • 1 cup Butter, At Room Temperature
  • 2 cups Powdered Sugar
  • ¼ cups Heavy Cream
  • 1 teaspoon Peppermint Extract
  • ½ teaspoons Vanilla
  • FOR DECORATING:
  • 5 whole Candy Canes
  • 1 package (270g Size) White Chocolate Chips

Preparation

Preheat your oven to 375ºF make sure the oven rack is in the center position. Line 2 cookie sheets with parchment paper or coat with nonstick spray.

In a large mixing bowl, whisk together the flour, cocoa, baking powder, baking soda and salt until completely combined. Set aside.

In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat well, until completely combined.

In glass measuring cup (you want to use something that won’t stain), add the buttermilk and red food coloring. Mix together until the food coloring is totally blended with the buttermilk. The color should be quite dark red, almost maroon. Using different brands of food coloring may change the end color so if you think it seems a bit light, add some more coloring until you reach the desired color.

With the mixer on low, add half the dry ingredients, followed by half of the buttermilk mixture and repeat with the remaining dry ingredients and then buttermilk. Mix until just combined.

Scoop a heaping tablespoon of cookie dough and roll in your hands and flatten slightly. Place on the baking sheet, leaving about 2 inches between each cookie. You may need to dampen your hands with some cold water in between rolling the cookies to avoid sticking. Once you have both pans filled, you will want to get a bowl with some cold water. Dip your fingertips in the water and then use your fingers to smooth out the surface of the cookies. These cookies don’t flatten out very much during cooking, so if you skip this step, your cookies may end up looking a little lumpy and bumpy.

Bake for 8-10 minutes until the top of the cookie springs back after being lightly touched. Remove to cool on wire racks. Repeat if you have remaining cookie dough.

For the buttercream, in the bowl of an electric mixer with your whisk attachment, beat butter until light and fluffy, alternating between adding the powdered sugar and cream. Once the mixture is completely combined, add the peppermint and vanilla extracts and beat on high for about 30 seconds.

Grab a cooled cookie and add a dollop (about 1 tablespoon) of the frosting in the center of the cookie. With a second cookie, press down on the frosting until it spreads out to the edge of both cookies.

Place the sandwiched cookies on a wire rack with some wax or parchment paper underneath the rack.

For decorating, put unwrapped candy canes in a sealed ziplock bag. Using a kitchen mallet or rolling pin, crush the candy canes. Remove to a bowl.

In a double boiler, heat the white chocolate chips until completely melted. Working quickly, use a spoon or whisk to drizzle the white chocolate all over the tops of the cookies. Allow the chocolate to set slightly for about 1-2 minutes and then sprinkle the tops with the crushed candy cane.

Allow to dry completely before packaging or storing.

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