Introduction

These Candy Cane Whoopie Pies are a festive twist on the classic chocolate whoopie pie, featuring rich cocoa cookies sandwiched with a creamy peppermint frosting and finished with crushed candy canes. Perfect for holiday gatherings or a special treat anytime you want a burst of chocolate and mint flavor.

The image shows many chocolate sandwich cookies placed close to each other on a white marbled surface. Each cookie has two dark brown textured chocolate layers with a rough, slightly cracked surface. Between these layers is a thick layer of light pink frosting with a soft, creamy texture. On top of the frosting, there are small pieces of white and red crushed candy sprinkled over, adding a crunchy texture and bright color contrast. The cookies are arranged randomly, filling the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 oz. bittersweet chocolate (70% cacao), finely chopped

2 1/4 cups (270 g) all-purpose flour

2/3 cup (60 g) unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, softened (for dough)

3/4 cup (160 g) packed light brown sugar

3/4 cup (150 g) granulated sugar

2 large eggs

1/2 teaspoon pure vanilla extract (for dough)

1 cup (2 sticks) unsalted butter (for frosting)

4 cups (480 g) confectioners’ sugar, divided

1 tablespoon water

1 1/4 teaspoons peppermint extract

1/4 teaspoon pure vanilla extract (for frosting)

Pinch of kosher salt (for frosting)

Red gel food coloring

12 mini candy canes, finely crushed

Instructions

Step 1: Preheat the oven to 375°F and arrange a rack in the center. In a small heatproof bowl, melt the chopped bittersweet chocolate in 30-second bursts in the microwave, stirring between each, until smooth. Let cool.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Step 3: Using a stand mixer with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla extract and beat until just combined. Mix in the cooled melted chocolate.

Step 4: On low speed, gradually add the dry ingredients and mix until just combined. Avoid overmixing.

Step 5: Drop level tablespoons of dough onto parchment-lined baking sheets, spacing them to allow room for spreading. You should get about 12–16 cookies per sheet and about 64 cookies total.

Step 6: Bake the cookies for about 6 minutes, until the edges are set and the centers look mostly done. Let them cool on the sheet for 2 to 3 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.

Step 7: To make the peppermint frosting, beat the butter in the stand mixer on medium speed until smooth. Add half of the confectioners’ sugar and mix until smooth.

Step 8: Add water, peppermint extract, vanilla extract, and a pinch of salt. Beat until smooth, then add the remaining confectioners’ sugar and beat again.

Step 9: If the frosting is too thick, add an additional tablespoon of water. Stir in one drop of red gel food coloring and beat to combine. Add more drops until you reach your desired shade.

Step 10: Arrange half of the cooled cookies smooth side up. Spread or pipe frosting onto each, then sandwich with the remaining cookies.

Step 11: Place the crushed candy canes on a plate. Roll each cookie sandwich in the candy canes so they stick to the frosting.

Tips & Variations

For a stronger peppermint flavor, increase the peppermint extract slightly but be cautious as it can overpower the frosting.

If you prefer softer cookies, reduce the baking time by a minute or two.

Use white chocolate chips instead of bittersweet chocolate for a sweeter twist.

Substitute crushed peppermint candies or sprinkles for the candy canes if desired.

Storage

Store the finished whoopie pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to one month. Let frozen whoopie pies thaw at room temperature before serving. If refrigerated, allow them to sit out for 10–15 minutes to soften the frosting before eating.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough and refrigerate it overnight. Allow it to come to room temperature briefly before baking.

What if I don’t have a stand mixer?

You can use a hand mixer or beat the ingredients by hand using a whisk and sturdy spoon, though it may take longer to achieve a light and fluffy texture.