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Mint Chocolate Whoopie Pies

Mint Chocolate Whoopie Pies
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 A week or so ago I went to lunch with my lovely mother
and two crazy and wonderful sisters. 
These two sisters of mine have birthdays just one day apart. 
It happens like that every year, even.
This is not a joke. 
Years ago when these two ladies were still living at home, 
they used to frequent a local bakery that sells some wonderful 
Mint Chocolate Whoopie Pies.
They loved them so much they named them “Felix Cookies”.
I have no idea why, or why I am mentioning it to you on this Monday morning…
other than to support the fact that they LOVED THE COOKIES. 
LU HU HU HUVED THEM. 
And since I love these girls, 
and blissful chocolate and mint together,
and baking,
and Felix (whoever he is)
I made some 
Mint Chocolate Whoopie Pies 
just for them.
Would you like to make some, too?
I thought you just might…
Let’s do it.
You, me and Felix.
Mint Chocolate Whoopie Pies
Time: 1 hour hands on + time to cool
Yield: 15 sandwich cookies
Cookie recipe from Joy of Baking
Frosting and Ganache recipe from Jamie Cooks It Up!
Chocolate Cookies:
1 3/4 C flour
3/4 C dark cocoa powder (Hershey’s or Gihrardelli are best)
1 t baking powder
1/4 t baking soda
1/4 t salt
3/4 C butter, softened
3/4 C sugar
1 egg, room temperature
1 t vanilla
1/4 C buttermilk
1/2 C lukewarm water
Mint Frosting:
1/2 C butter, softened
1/4 C butter flavored shortening
6 T milk
6 C powdered sugar
1-1/2 t mint or peppermint extract
1 t vanilla
dash salt
green food coloring
1 C semi sweet chocolate chips
3/4 C heavy whipping cream
1/8 t vanilla
dash salt
1. Throw your flour, cocoa powder, baking powder, baking soda and salt into a medium sized mixing bowl. 
 
 Please help a poor girl out if you know of a better way to sift dry ingredients than pouring them through this metal strainer. 
2. Sift these dry ingredients together and set your bowl aside.  
3. In your stand mixer or with hand held beaters cream together the butter and sugar. You want it to be fluffy and light. 
***TIP: If by some chance you have neglected to take your egg out of the refrigerator so it could come to room temperature
(And who could blame you if that happened?
Seriously! 
Life is busy, let’s not get in a huff about a cold egg.) 
Gently set your egg in a cup and run a bit of warm water (hot water may cause your egg to crack) over your cold egg.
Let it sit in the warm water for about 10 minutes 
and you should be good to go.  
Thank you for reading.
END OF TIP***
4. Add your egg….
and your vanilla to the creamed mixture. Beat for about 1 minute to incorporate. 
5. Add the warm water to the buttermilk and stir to combine. 
Now my blog reading pals…do you see these two, here. They are none other than your dry ingredients and the buttermilk/water mixture. These two are going to take turns mixing themselves into your butter mixture. It’s true. Some things in this life like to take turns. They actually prefer it!
Will wonders never cease.
6. Pour a third of the sifted dry ingredients into the creamed mixture and mix on low for about 30 seconds.
7. Pour half of the buttermilk mixture in while the mixer continues to mix. Add another third of the dry ingredients, followed by the rest of the buttermilk and as a grand finale….the final third of the dry ingredients. Beat until combined. 
 
8. Using two spoons (or a small ice cream scoop) drop the batter onto cookie sheets lined with parchment or sprayed with cooking spray. 
9. Bake at 375 degrees for 9-10 minutes or until the cookies spring back when lightly pressed. Transfer them to a wire rack to cool when they have finished baking.
10. While your cookies are baking make your Ganache Glaze
 
11. Mix all of the frosting ingredients together in your stand mixer or with hand held beaters. If it seems too thick, add a drop or two more milk. If it’s too thin add some more powdered sugar. 
12. Spoon your frosting into a pastry bag fitted with a 1 M decorating tip and pipe it onto the back side of half your cookies. You can aford a generous amount of frosting here. The recipe makes plenty. 
13. Top each frosted cookie with another cookie. 
14. Once your Ganache has thickened up a bit spoon about 1 1/2 t onto the top of your cookie sandwich. 
 
15. Spread the Ganache gently to the edges of the cookie top, allowing some of it to drizzle over the sides. 
 
like this….
 
and this. 
16. Pop them into the fridge to allow the Ganache to set up a bit more. Serve and enjoy! Store leftovers in the fridge. 
Have a great day, everyone! See you back here soon.
 
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6 Comments

  1. 1
    Donna
    August 8, 2011 at 11:45 am

    Jamie,
    Years ago I bought a battery operated sifter due to problems with my hands. It has proven to be a god send!!!!!! The batteries last quite awhile and it works great.They cost about $25.00 and last for years. You can buy them online.

  2. 2
    August 8, 2011 at 1:53 pm

    oooh, yum. I had to laugh at the part about storing leftovers in the fridge…LOL, would there even be any leftovers?

  3. 3
    August 8, 2011 at 4:34 pm

    I definitely would like to make some too! I havnt made whoopie pies yet but theres no combo i would rather use as my first go than chocolate mint. Gorgeous :)

  4. 4
    August 8, 2011 at 8:09 pm

    I use a whisk instead of sifting. Much quicker, less mess, and works just as well.

    Anyway, those whoopie pies look AWESOME!!! I love the added ganache. I've never been tempted by whoopie pies until now.

    Happy birthday to your sisters! My aunts are fraternal twins, and my grandmother's birthdays is a few days later, so I know all about celebrating multiple birthdays at once. ;)

  5. 5
    August 9, 2011 at 12:25 am

    Felix can mean “Happy” whoopie pies! This looks scrumptiously yummy.

  6. 6
    August 12, 2011 at 2:06 am

    Beautiful job!

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