Chocolate ganache and mint frosting are sandwiched between two cakey chocolate cookies.
Have I mentioned that I love cookies? Because I REALLY love cookies! Do you know how much I love cookies? I love cookies so much that I chose to spend my Sunday baking cookies rather than doing my laundry. And my laundry situation is not good…I am onto my thermal socks now!
One of my favorite things about Christmas is all the yummy Christmas cookies I get to make. This year, I decided to go a little crazier than normal. I am going to make 12 batches of cookies before Christmas and call it the 12 days of Christmas Cookies.
Back in the summer, I figured out what these whoopie pie things are that I kept hearing about, and made some amazing Key Lime Whoopie Pies. Here’s what I really like about whoopie pies: you get to eat two cookies and call it one cookie. Amazing, right?
Now, I am a sucker for chocolate and mint. It is a fool-proof combination! But my boyfriend has some wires crossed in his brain and thinks after dinner mints are the most repulsive tasting things on Earth. As a consequence, he did not like these cookies. If you don’t like after dinner mints, you probably won’t like these whoopie pies. If you are the other 99.9% of the population who love after dinner mints, you will adore these whoopie pies.
The ‘cookies’ are soft and cake-like, and the mint filling and chocolate ganache combine to make creamy chocolate-minty amazingness. They are not too sweet, and not too minty, and not too chocolatey (if that is even a possible problem). They strike the perfect balance.
If you still aren’t convinced, would it help if I told you that a double batch of these things disappeared in the blink of an eye at work?
- 2 cups all purpose flour
- 5 tablespoons unsweetened cocoa powder
- 1⅛ teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 2 large egg yolks (*save the whites for later*)
- 1 tablespoon vanilla extract
- 1 cup milk
- ½ cup +2 TBSP unsalted butter (at room temperature)
- ½ teaspoon peppermint extract
- ¼ teaspoon vanilla extract
- 2 cups +3 TBSP icing sugar
- 2 egg whites (left-over from cookies)
- pinch salt
- 2-3 drops green food coloring
- 3 tablespoons heavy cream
- ½ cup semi-sweet chocolate chips
- Pre-heat oven to 375 F.
- In a medium bowl, combine flour, cocoa powder, baking powder and baking soda. In a separate large bowl, beat butter, sugar, egg yolks and vanilla until well blended. Add flour mixture to egg mixture in 3 additions, alternating with milk in 2 additions, beating until blended after each addition.
- Drop dough by very rounded tablespoons onto parchment-lined baking sheets, spacing 3 inches apart.
*If you have problems with this step, you can spoon the dough into a ziplock bag, cut the corner, and 'pipe' cookies onto parchment.
- Bake cookies until they are puffy but soft, 8 to 10 minutes. Cool 10 minutes on baking sheet, transfer to wire rack and cool completely before assembling whoopie pies.
- Beat butter until creamy. Add peppermint and vanilla extracts and mix until well-combined. Mix in icing sugar, egg whites, and salt. Add food coloring by the drop until the desired color is achieved.
- In a small pot bring cream to a simmer. Remove from heat and stir in chocolate chips, mixing until chocolate is completely melted. Set aside.
- Spread mint filling on the bottom of one cookie and chocolate ganache on the bottom of another cookie. Smush together and enjoy!
These cookies are best enjoyed immediately, however I brought them to work the next day (keeping the fillings separate from the cookies). Re-heating the mint filling and chocolate ganache in the microwave for 5 seconds and stirring them up brought back their creamy goodness.
Recipe from Bon Appetit