Peppermint Schnapps Whoopie Pies

By ltrodrigu

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.

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

Details

Servings 18
Adapted from wsj.com

Preparation

Step 1

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.