Christmas Whoopie Pies with Crème de Menthe Filling
- Cook Time: 15 minutes
- Servings: 32 sandwich cookies
- Course: Dessert
The whoopie pie is a popular treat. With this recipe, you can add a special twist with a tasty crème de menthe filling. Whether you're looking for a home-baked gift for someone special or just want a new cookie to share with family, this cookie is sure to please.
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- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup milk
- Creme de Menthe Filling Layered chocolate-mint candies, chopped (optional)
Preheat oven to 350 degrees F. Line two very extra-large cookie sheets with parchment paper. Draw two 6-inch circles on the Reynolds® Parchment Paper on each cookie sheet, leaving 3 inches between the circles. Turn paper over so the ink is on the bottom of the paper; set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and salt. Beat until well combined, scraping bowl occasionally. Beat in eggs and vanilla until combined. In a medium bowl, stir together flour and cocoa powder. Add flour mixture and milk alternately to butter mixture, beating on low speed after each addition just until mixture is combined.
Spoon dough evenly on top of circles on prepared cookie sheets. Spread the dough evenly on layers in each circle.
In a large bowl, beat 1/2 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Gradually beat in <span>1 cup powdered sugar. Beat in creme de menthe* (or 2 tablespoons milk, mint extract and several drops green food coloring) and 1 tablespoon milk. Gradually beat in another 5 cups powdered sugar. Beat in additional milk to make a filling of spreading consistency. Makes 3-1/4 cups.</span>
Bake in the preheated oven about 15 minutes or until cookies are set. Cool completely on sheets on wire racks.
Using a large spatula, invert one of the cookies onto a serving platter. Spread with half of the Creme de Menthe Filling. Top with another cookie, flat side down. Repeat with remaining cookies and filling. With a serrated knife, cut each whoopie pie into 16 wedges. (Eat wedges with a fork.) If desired, top wedges with chopped candies.
To Store Layer cookie wedges between sheets of parchment paper in an airtight container; cover. Store in the refrigerator for up to days or freeze for up to months.
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