Chocolate Peppermint Whoopie Pies

Chocolate Peppermint Whoopie Pies

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Prep: Bake:
10 Min. 8 Min.
Prep: 10 Min. Bake: 8 Min.



3½ cups all-purpose flour

¾ cup cocoa powder

2 teaspoons baking soda

1½ teaspoons salt

1½ sticks unsalted butter, softened

¾ cup granulated sugar

¾ cup light brown sugar, packed

2 eggs

2 teaspoons vanilla extract

12 oz can Eagle Brand® Evaporated Milk


Marshmallow filling:

13 oz marshmallow fluff

1½ sticks unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

½-¾ teaspoon peppermint extract


Preheat your oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl or mixer, cream the softened butter, granulated sugar, and brown sugar. Beat for 1-2 minutes until light and fluffy. Add in the eggs and vanilla extract and mix until combined.

Add in the flour, cocoa powder, baking soda, and salt. Continue mixing. While mixing on a low speed, slowly pour the can of Eagle Brand Evaporated Milk to the bowl. Once completely added, mix until smooth.

Using a small cookie scoop, scoop out the batter onto the prepared baking sheet about 2 inches. Bake the cookies for about 8 minutes. The cookies should have puffed up a bit, but should still be soft to the touch. Allow the cookies to cool for 3-4 minutes, then transfer to a cooling rack to cool completely.

To make the frosting, beat the softened butter for 1-2 minutes until smooth. Add in the powdered sugar, marshmallow fluff, vanilla extract, and peppermint extract. Mix until combined. Then, beat the frosting on a medium speed for about 2 minutes until light and fluffy.

Once the cookies are cool, spoon or pipe out equal amounts of the frosting onto half of the cookies. Top each with the remaining cookies. Enjoy!