Mint Chocolate Chunk Whoopie Pies

Oh, Mint Chocolate Chunk Whoopie Pies, where have you been all my life? Imagine a fluffy chocolatey cookie sandwich hugging a freshly made minty cream filling. Perfect, right? If you’re someone who dreams about that minty-chocolate combo, or if you’re just on the lookout for a dessert that sounds impressive but doesn’t take hours, keep reading. You need this recipe in your life simply because whoopie pies make everything better — that’s a fact, probably.

Let me paint you a picture. It’s a lazy Sunday afternoon, the kids are running around or, in my case, finding every excuse to avoid homework, and my husband is somehow trimming a bonsai tree (don’t ask). I whip these up, and suddenly there’s silence, just munching sounds followed by demands for more. Over time, they’ve become a family ritual. My gang treats it like a celebration every single time. It’s like a party, minus any of the clean-up because these babies disappear so fast!

Why You’ll Love This Mint Chocolate Chunk Whoopie Pies

1. Because it feels fancy enough that you can impress in-laws yet simple enough that my 10-year-old niece made them (and only messed up a little).
2. The mint chocolatey goodness. “Nuff said.
3. They make you feel like a baking superhuman even if your kitchen looks post-apocalyptic.

How to Make It

Okay, here’s the sitch. You’re going to start with some pretty normal stuff: flour, baking powder, the good ol’ sugar stuff. Beat that action with some butter until it looks fluffy, not that I ever actually know what counts as “fluffy.” Toss in some eggs, vanilla (splash it around like you’ve got endless supplies), and mix till it looks nice. But here’s the kicker: throw in mint extract — I might as well just give it a tiny extra glug for good measure because why not?

Don’t you dare forget those chocolate chunks — they’re the MVP here. Now, just pop these babies in the oven till they look nice and puffed.

For the filling, cream up some butter, and this is where my elbows really get going: powdered sugar, a dash more mint — am I the only one who thinks “too much mint” isn’t a thing? Smack that filling between two cookies and BAM — welcome to whoopie pie heaven.

Ingredient Notes

– Flour: Makes the base. Don’t be heavy-handed, or you’ll have rocks, not pies.
– Mint Extract: My secret weapon. Gives life, don’t skip it unless you hate happiness.
– Chocolate Chunks: Use the big ones. Trust me, you can never have too much chocolate.

Recipe Steps:
1. Preheat oven to 350°F (175°C).
2. Beat sugar and butter until fluffy; add eggs and vanilla.
3. Mix flour, baking powder, and salt, then add to butter mixture.
4. Stir in mint extract and chocolate chunks.
5. Spoon onto baking sheet and bake for 10 minutes.
6. Beat filling ingredients until creamy.
7. Spread filling on one cookie and top with another to assemble.

What to Serve It With

If you want to upgrade from mere superstardom to absolute legend status, serve these with a cold glass of milk or a hot cup of coffee. Options, options.

Tips & Mistakes

The cookies are only done when the tops are slightly domed and bounce back if you touch them. Please don’t confuse that for a timer-based strategy. I have made that mistake… or three times.

Storage Tips

Got leftovers? (Unlikely.) Stick them in an airtight container — they’ll chill just fine on the counter for a couple of days. If, like me, you have a fridge burglar, you might want to hide them. Cold? Still downright delectable. Takes ten seconds in the microwave to bring them back, assuming you can wait that long.

Variations and Substitutions

Honestly, switching things up is my forte. Out of mint? Try almond extract, though it’s a touch wild. Ran out of chocolate chunks? Chopped leftover holiday chocolate works like a charm. I’ve even tried caramel bits — let me just say, that was ambitious but unexpectedly amazing!

Frequently Asked Questions

Mint Chocolate Chunk Whoopie Pies

Delicious and refreshing mint chocolate chunk whoopie pies with a creamy filling, perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.75 cup unsweetened cocoa powder
• ▢ 1.5 cups granulated sugar
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1 cup buttermilk
• ▢ 0.5 cup vegetable oil
• ▢ 2 large eggs
• ▢ 1 teaspoon peppermint extract
• ▢ 1.5 cups semi-sweet chocolate chunks can substitute with chips

Filling

• ▢ 1 cup unsalted butter softened
• ▢ 3 cups powdered sugar
• ▢ 1 teaspoon peppermint extract
• ▢ 2 tablespoons heavy cream
• ▢ 0.05 teaspoon green food coloring optional

Instructions

Preparation Steps

• Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
• In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, whisk together granulated sugar, buttermilk, vegetable oil, eggs, and peppermint extract until smooth.
• Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Fold in the chocolate chunks.
• Drop rounded tablespoons of batter onto prepared baking sheets, spacing about 2 inches apart.
• Bake for 12-15 minutes or until cakes spring back when lightly pressed. Cool completely on wire racks.
• To make the filling, beat the softened butter until creamy. Gradually add powdered sugar, then peppermint extract, heavy cream and food coloring if using, until fluffy.
• Spread or pipe filling onto the flat side of half the cakes, then sandwich with remaining cakes.
• Refrigerate for 30 minutes before serving for best flavor and texture.

Notes

Store whoopie pies in an airtight container in the refrigerator for up to 5 days.