Peppermint Swirl Whoopie Pies

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tsp Vanilla bean paste

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1/2 cup Cocoa powder, unsweetened
  • 1 Food coloring, red
  • 1/2 tsp Peppermint extract
  • 3 cups Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1 tbsp Milk or heavy cream
  • 1 cup Whole milk

• Other

  • ¾ cup Churn84 unsalted butter, softened
  • ½ cupChurn84 unsalted butter, softened

Found on thecrumbycupcake.com

Description

Ingredients

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1½ teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cupChurn84 unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1 cup whole milk
• ¾ cup Churn84 unsalted butter, softened
• 3-3½ cups powdered sugar
• 1-2 Tablespoons milk or heavy cream
• 1 teaspoon vanilla bean paste
• ½ teaspoon peppermint extract
• Red food coloring (or suitable substitute)

Directions

• Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
• In a medium bowl, combine flour, cocoa, baking soda, baking powder, and salt. Set aside.
• In a large bowl, cream together butter and brown sugar for 2-3 minutes with a stand (or hand) mixer until light in color and fluffy. Add egg and vanilla, mixing until fully combined.
• Alternately add in flour mixture and milk (beginning and ending with flour), and mix until just combined.
• Using a small or medium cookie scoop, drop dollops of batter 2 inches apart on baking sheets (you will need to work in batches). Bake for 8-10 minutes until the cookies are puffy and spring back when gently touched.
• Remove from oven and allow to cool on baking sheets for 5 minutes before moving to cooling rack and continuing with the remaining batter.
• In a clean bowl, cream butter for 30 seconds on high speed.
• Add powdered sugar to butter ½ cup at a time, mixing on low and allowing it to combine before adding more. Add until it reaches your desired sweetness.
• Add in milk/cream a Tablespoon at a time, until the desired consistency is reached. Then add vanilla bean paste. Beat together on medium-high speed for 3-5 minutes until fluffy.
• Remove approximately half of the icing and place in a separate bowl. Add peppermint extract and desired amount of red food coloring to remaining icing and continue to beat 1 more minute until incorporated.
• Stripe a piping bag on one side with the red peppermint icing, and carefully stripe the other side with the vanilla.
• Flip half of the cookies so the flat sides face up, and fill them with icing, swirling from the outside to the inside. Top with remaining cookies, serve, and enjoy!