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Red Velvet Peppermint Whoopie Pie

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

Ingredients

Scale
  • Red Velvet Cookie:
  • 2 Cups All Purpose Flour
  • 3 Tbsp Cocoa Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 Cup Unsalted Butter, Softened
  • 1 Cup Light Brown Sugar
  • 1 Egg
  • 2/3 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
  • 1/4 tsp Peppermint Extract
  • 1 Cup Crushed Peppermint

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