White Chocolate Mint Whoopie Pies |
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Prep Time: 45 Minutes Cook Time: 9 Minutes |
Ready In: 54 Minutes Servings: 4 |
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Butter Up the Holidays Idaho Dessert Winner 2012. Ingredients:
2 cups all-purpose flour |
1/2 cup unsweetened cocoa powder |
1 1/2 teaspoons baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup granulated sugar |
1/2 cup butter, softened |
1 teaspoon vanilla |
1 large egg |
1 cup milk |
2 ounces chopped white chocolate |
5 tablespoons heavy cream, divided |
1/2 cup butter, softened |
3 3/4 cups powdered sugar (1-pound) |
1 teaspoon pure mint extract (or peppermint extract) |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
10 peppermint candies, crushed into fine pieces |
Directions:
1. Preheat oven to 375. Line baking sheets with parchment paper.
2. For Cookies: Combine flour, cocoa, baking soda, baking powder, and salt in medium bowl; set aside.
3. Beat together sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed until well combined. Stir in milk. Gradually beat in flour mixture on low speed.
4. Drop batter by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.
5. Bake until edges appear set, 7 to 9 minutes. Cool on pan 1 minute. Remove to wire rack and cool completely.
6. For White Chocolate Mint Buttercream Filling: Combine white chocolate and 3 tablespoons cream in microwave-safe bowl. Heat for one minute at medium (50%) power, stirring at 30-second intervals until melted and smooth. Cool to room temperature.
7. Beat butter in large bowl with electric mixture on medium speed until creamy. Gradually beat in powdered sugar, the remaining 2 tablespoons heavy cream, mint extract, vanilla and salt on low speed until blended.
8. To assemble, spread the bottom sides of half the cookies with the White Chocolate Mint Buttercream Filling. Top with the remaining cookies, bottom sides down; press gently together. Sprinkle the edges of the buttercream with crushed peppermint candies.
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