Red Velvet Peppermint Whoopie Pie

Red Velvet Peppermint Whoopie Pie gives me all the feels.  The love of red velvet mixed with peppermint and marshmallow buttercream is the ultimate Christmas cookie. We are officially on Christmas break!  The kids are out of school, most of the presents are wrapped, work is coming to a close and I am finishing out this cookie season with quite possibly the best cookie yet.  Red Velvet Peppermint Whoopie Pie is one to try this season.  The traditional red velvet whoopie pie is pretty amazing on its own (and would also be a perfect  Valentine cookie) but adding the hint of peppermint, marshmallow fluff buttercream and crushed peppermint on the side knocks them out of the park.  All the pieces can be made in advance, but I recommend filling and adding the crushed peppermint right before serving to keep the freshness and crunch!  

Merry Christmas to all and happy baking! 

Red Velvet Peppermint Whoopie Pie

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• Author: Kristen Massad
• Yield: 12 whoopie pies 1x
• Category: Desert
• Cuisine: Cookie

Ingredients

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• Red Velvet Cookie:
• 2 Cups All Purpose Flour
• 3 Tbsp Cocoa Powder
• 1 tsp Baking Soda
• ½ tsp Salt
• ½ Cup Unsalted Butter, Softened
• 1 Cup Light Brown Sugar
• 1 Egg
• ⅔ Cup Buttermilk
• 1 tsp Red Food Coloring
• Marshmallow Fluff Butter Cream:
• 8 Tbsp Unsalted Butter, softened
• 6 Cups Powdered Sugar
• 2 Cups Marshmallow Fluff
• 1 tsp Vanilla Extract
• ¼ tsp Peppermint Extract
• 1 Cup Crushed Peppermint

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Instructions

1. Red Velvet Whoopie Pie Cookie
2. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper
3. Combine the flour, cocoa powder, baking soda and salt in a bowl and set aside
4. Combine the buttermilk, vanilla extract and red food coloring; set aside
5. In a large mixing bowl with paddle attachment, beat the butter and brown sugar until creamy and no lumps
6. Add the egg and mix until combined (scrape down the sides in between mixing)
7. Alternate adding the flour mixture and the buttermilk mixture until all ingredients are fully combined and smooth
8. Scoop the batter, about 1 Tbsp, onto parchment lined baking sheet
9. Bake cookies for 8-10 minutes or until cookie springs back when touched
10. Allow the cookie to cool before filling
11. Fill the cookies with Marshmallow Fluff Butter Cream and roll the edges in crushed peppermint
12. Serve immediately
13. (*if you are not serving immediately, store the cookies in an air tight container and fill when you are ready to serve)
14. Marshmallow Fluff Butter Cream
15. In a mixing bowl with paddle attachment combine the butter and powdered sugar
16. Beat on high speed until smooth and all lumps are gone
17. Once the butter is smooth, add in the marshmallow fluff and beat until smooth an combined
18. Add in vanilla extract and peppermint extract
19. Once the cookies are cooled, pipe the butter cream on half of the Red Velvet Whoopie Pie Cookies and then sandwich the other half on top
20. Roll the whoopie pie edges into crushed peppermint