Peppermint Schnapps Whoopie Pies

This dessert from pastry chef Tracy Obolsky is based on a minty, spiked hot chocolate. It’s both comforting and refreshing after a long, active day in the cold.
Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

3-inch pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

Adapted from wsj.com

Ingredients

  • 6

    tablespoons cocoa powder

  • 6

    tablespoons granulated sugar

  • 1 1/3

    cups all-purpose flour

  • 2

    teaspoons baking powder

  • 1 1/4

    teaspoons baking soda

  • 1

    teaspoon plus 1/4 teaspoon kosher salt

  • 2

    large eggs plus 2 large egg yolks

  • 2

    tablespoons brewed coffee

  • 6

    tablespoons canola or vegetable oil

  • 1

    teaspoon plus 1/2 teaspoon vanilla extract

  • 1/2

    cup buttermilk

  • 1/2

    tablespoons unsalted butter, melted

  • 1 1/2

    cups heavy cream

  • 1/2

    cup powdered sugar

  • 3

    tablespoons peppermint schnapps or liqueur

Directions

Preheat oven to 325 degrees. In a bowl, whisk together cocoa, granulated sugar, flour, baking powder and soda and 1 teaspoon salt. In another bowl, whisk together eggs, yolks, coffee, oil, 1 teaspoon vanilla and buttermilk until smooth. Slowly pour liquid into dry mixture, whisking together until smooth. Stir in melted butter. Spoon batter, one scant tablespoon at a time, onto a parchment-lined baking sheet, 2-3 inches apart. Bake until slightly risen and just dry in the center, 8 minutes. Remove from oven and let cool. (If using a pair of standard-size baking sheets, this will take about 3 batches.) Meanwhile, in a bowl, beat heavy cream, powdered sugar, remaining vanilla, remaining salt and peppermint schnapps until firm peaks form. Sandwich 2 tablespoons whipped cream between 2 cooled cookies. Repeat with remaining cookies.

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