Mint Chocolate Chip Whoopie Pies Recipe — Soft, Minty Sandwich Cookies

Mint Chocolate Chip Whoopie Pies

Ingredients

For the Chocolate Cookies:

• 9.5 oz all-purpose flour (about 2 1/4 cups)
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 oz unsalted butter, at room temperature
• 9.33 oz brown sugar (about 1 1/4 cups), lightly packed
• 3.5 oz granulated sugar (about 1/2 cup)
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 2 oz unsweetened chocolate, melted and slightly cooled
• 8 oz sour cream (1 cup), at room temperature

For the Mint Chip Frosting:

• 4 large egg whites, at room temperature
• 7 oz granulated sugar (about 1 cup)
• 8 oz unsalted butter, softened but still cool
• 1/8 tsp salt
• 1/2 tsp mint extract
• Yellow gel food coloring (a few drops)
• Green gel food coloring (a few drops)
• 3 oz unsweetened or semi-sweet chocolate, very finely chopped (about 1/2 cup)

For Decoration:

• Lime green Sixlets (optional)
• Gold Sixlets (optional)

Instructions

To Make the Cookies:

• Preheat the oven to 350°F and line three baking sheets with parchment paper. In a small bowl, sift together the flour, cocoa powder, baking soda, and salt; set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and both sugars. Mix on medium for 1–2 minutes until the sugars are well incorporated and the mixture resembles wet sand. Add the eggs one at a time, then add the vanilla. Stir in the melted, cooled chocolate on low speed. Scrape the bowl as needed.
• With the mixer on low, add one-third of the dry ingredients, then half the sour cream, alternating until everything is incorporated. Scrape the bowl once more to ensure an even batter.
• Scoop 1 1/2-inch balls of batter onto the prepared baking sheets, spacing them a few inches apart. Bake for 12–14 minutes, until the cookies are puffed and spring back lightly when pressed. Cool on the baking sheets before filling.

To Make the Mint Chip Frosting:

• Combine the egg whites and granulated sugar in a mixing bowl. Set the bowl over a saucepan with an inch of simmering water (bain-marie style), ensuring the bowl bottom does not touch the water. Whisk frequently until the mixture is hot to the touch and the sugar has dissolved (no gritty sensation when rubbed between fingers).
• Transfer the warmed mixture to a stand mixer fitted with a whisk attachment. Beat on medium-high until it cools to near room temperature—this can take 10–15 minutes or longer depending on conditions.
• Reduce speed to medium-low and add the softened but cool butter in small chunks, a tablespoon at a time, waiting between additions. The mixture may separate temporarily; keep whipping until it becomes smooth and fluffy. If it won’t come together after several minutes, chill the bowl briefly and whip again.
• Add salt, mint extract, and a few drops of yellow and green gel coloring to achieve a pleasant mint-green hue. Fold in the finely chopped chocolate with a spatula. The buttercream can be stored at room temperature for same-day use or refrigerated; if chilled, let it soften and rewhip before assembling.
• To assemble, fit a pastry bag with a large star tip and pipe a swirl of frosting onto half the cookies, leaving a small margin at the edges. Top with remaining cookies, pressing gently so frosting reaches the edge. If desired, press small candies into the frosting around the rim for decoration.

Recipe Notes

Measuring Tips

This recipe was developed using weight measurements, and using a kitchen scale is recommended for the most consistent results. Volume equivalents are included, but note that weight and volume are not always directly interchangeable.

Nutrition