These Peppermint Bark Whoopie Pies are a festive treat that combines rich chocolate and refreshing peppermint in every bite. Soft, cake-like cookies sandwich a creamy, indulgent filling, creating a perfect balance of textures. With just 50 minutes from start to finish, they’re surprisingly simple to make yet feel like a holiday masterpiece.
The cool peppermint and decadent chocolate flavors meld beautifully, making them an instant crowd-pleaser. Whether for a party or a cozy night in, these whoopie pies bring a touch of magic to any occasion. Each bite is a delightful mix of sweet, minty, and creamy goodness that’s impossible to resist.
Not only are these whoopie pies delicious, but they’re also a joy to share. The recipe yields 24 servings, making them ideal for gatherings or gifting. The smooth filling contrasts wonderfully with the tender cookies, while the peppermint adds a refreshing twist. At 294 calories per pie, they’re a treat you can savor without guilt.
The aroma of chocolate and mint baking together is irresistible, filling your kitchen with holiday cheer. These Peppermint Bark Whoopie Pies are more than a dessert—they’re a celebration of flavor and festivity in every bite.
Ingredients for Peppermint Bark Whoopie Pies
- For Cookies:
- 1 cup (200 g) granulated sugar
- ⅓ cup (75 g) unsalted butter (softened)
- 1 large egg (lightly beaten)
- 1 teaspoon vanilla extract
- ¾ cup (170 g) sour cream
- 2 cups (250 g) all-purpose flour
- ½ cup (50 g) dark cocoa powder (use high-quality for best flavor)
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (118 ml) very hot or boiling water
- For Filling:
- 6 oz (170 g) white chocolate (chips or chopped bar)
- 1 cup (226 g) unsalted butter (softened)
- 2 cups (250 g) powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract (adjust to taste)
- ⅛ teaspoon salt
- 1 Tablespoon heavy cream
- Optional Topping:
- 4 oz (113 g) dark chocolate bar (melted)
- 2 crushed candy canes (for garnish)
Step-by-Step Instructions
- Preheat oven to 450°F (235°C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, use an electric mixer to beat together sugar and butter until creamy and well-combined.
- Add egg and vanilla extract and beat on low speed until the mixture is pale yellow and smooth.
- Stir in sour cream until fully incorporated.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Add about ⅓ of the flour mixture to the wet ingredients and stir until mostly combined.
- Add half of the hot water and gently stir. Repeat, alternating the remaining flour and water, until all ingredients are fully combined.
- Drop batter by slightly rounded tablespoon-sized scoops onto the prepared baking sheet, spacing cookies at least 2” (5 cm) apart.
- Bake for 5 minutes, then let cool on the baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely.
- For the Filling: Melt white chocolate in a microwave-safe dish in 15-20 second increments, stirring until smooth. Let cool until no longer warm.
- Beat butter until creamy, then drizzle in the cooled chocolate and mix until combined.
- Gradually add powdered sugar, then stir in vanilla extract, peppermint extract, and salt.
- Add heavy cream and beat on high speed for 15-30 seconds until fluffy.
- Dollop or pipe filling onto the bottom of one cookie and sandwich with another.
- Optional: Drizzle with melted dark chocolate and sprinkle with crushed candy canes for garnish.
Perfect Pairings: Serving Suggestions
These Peppermint Bark Whoopie Pies are a festive treat on their own, but they shine even brighter with a warm cup of hot cocoa or a glass of cold peppermint mocha. For a holiday dessert spread, pair them with gingerbread cookies or chocolate truffles for a delightful variety.
Keep It Fresh: Storage Tips
Store your whoopie pies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 2 months. If freezing, wrap each pie individually in plastic wrap to prevent freezer burn.
Mix It Up: Recipe Variations
Want to switch things up? Try using milk chocolate instead of dark cocoa powder for a sweeter cookie base. For the filling, swap peppermint extract with orange extract for a citrus twist. You can also add mini chocolate chips to the batter for extra texture.
Quick Tips: Time-Saving Hacks
To save time, prepare the filling while the cookies are baking. Use a cookie scoop to ensure even-sized cookies and speed up the process. If you’re short on time, skip the optional chocolate drizzle and candy cane topping—they’re delicious even without the extra flair!
Essential Tools: Equipment Guidance
For best results, use a stand mixer or hand mixer to cream the butter and sugar. A microwave-safe bowl is key for melting the white chocolate smoothly. Don’t forget a piping bag or ziplock bag with the corner snipped for easy filling application.
Peppermint Bark Whoopie Pies
Ingredients
For Cookies
- 1 cup granulated sugar
- ⅓ cup unsalted butter 5 ⅓ Tablespoons of butter
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 2 cups all-purpose flour
- ½ cup dark cocoa powder see note
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup very hot or boiling water
For Filling
- 6 oz white chocolate chocolate chips or a chocolate bar that’s been chopped into small pieces
- 1 cup unsalted butter softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract see note
- ⅛ teaspoon salt
- 1 Tablespoon heavy cream
Optional Topping
- 4 oz dark chocolate bar melted
- 2 crushed candy canes see note
Instructions
- Preheat oven to 450F (235C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together sugar and butter until creamy and well-combined.
- Add egg and vanilla extract and beat on low-speed until mixture is pale yellow and well-combined.
- Stir in sour cream.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Add about ⅓ of the flour mixture to the wet ingredients and use a spatula to stir the flour mixture in until mostly combined.
- Add about half of your very hot/boiling water and gently stir until mostly combined.
- Repeat the steps above, alternating adding remaining flour and water until all ingredients are completely combined.
- Drop batter by slightly rounded Tablespoon-sized scoop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
- Transfer to preheated oven and bake for 5 minutes, then allow cookies to cool for 5-10 minutes on baking sheet before carefully removing with a spatula to a cooling rack to cool completely before filling. While cookies are cooling, prepare filling.
- White Chocolate Filling
- Place white chocolate in a microwave-safe dish and heat in the microwave in 15-20 second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside and allow chocolate to cool until it is no longer warm to the touch before proceeding.
- Beat butter in a large bowl using an electric mixer or stand mixer until smooth and creamy. Drizzle in melted, cooled chocolate and beat until completely combined.
- Gradually add powdered sugar and stir until completely incorporated, then stir in extracts and salt.
- Add heavy cream and slowly increase mixer speed to high, beating for 15-30 seconds on high speed.
- Dollop or pipe filling onto the bottom of one cookie and then top with another.
- If desired, you can drizzle whoopie pies with melted chocolate and sprinkle with crushed candy canes.