Red Velvet Whoopie Pies with Peppermint Filling - The Crafty Working Mom | The Crafty Working Mom

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Red Velvet Whoopie Pies with Peppermint Filling December 18, 2012

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Red Velvet Whoopie Pies with Peppermint Filling

Serves 40
Prep time 40 minutes
Meal type Dessert
Website BHG

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 cup buttermilk
  • 1oz bottle (2 tablespoons) red food coloring
  • 1 recipe Peppermint and Cream Cheese Filling

Optional

  • Striped round peppermint candies, finely chopped

Note

To Store:

  • Place sandwich cookies in layers separated by waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days. Let stand at room temperature for 15 minutes before serving.

Directions

Step 1
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until combined. Stir in food coloring.
Step 2
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.
Step 3
Spread Peppermint and Cream Cheese Filling onto bottoms of half of the cookies. Top with remaining cookies, bottom sides down. If desired, sprinkle with peppermint candies before serving.