CHOCOLATE MINT WHOOPIE PIES
These cute sandwich cookies from our Test Kitchen would be a pretty addition to any holiday goodie tray.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add milk and mix well. (Dough will be sticky.) With lightly floured hands, roll dough into 3/4-in. balls., Place 2 in. apart on baking sheets coated with cooking spray. , Flatten slightly with a glass coated with cooking spray. Bake at 400° for 4-5 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool., In a small bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring if desired and milk. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 122 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 86mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 1g protein.
MINT-CHOCOLATE CHIP COOKIE WHOOPIE PIES
Chocolate chip cookies sandwich whipped vanilla frosting with mint extract for whoopie pies that are capital D-licious.
Provided by Paula Jones
Categories Dessert
Time 25m
Yield 9
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, butter and water until soft dough forms.
- Drop dough by teaspoonfuls 1 inch apart on ungreased cookie sheet, making 18 cookies.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Cool 4 minutes before assembling.
- Mix frosting and mint extract. Spread about 1 tablespoon frosting on bottom of 1 cookie. Top with additional cookie, bottom sides together.
Nutrition Facts : ServingSize 1 Serving
MINT CHOCOLATE CHIP PIE
Plan ahead...needs to chill. Your guests will be requesting the recipe after one bite of this fluffy and refreshing pie. It doesn't take much time to prepare, yet it tastes as though you spent hours in the kitchen.
Provided by RecipeNut
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small mixing bowl, beat cream and sugar until soft peaks form.
- In a large mixing bowl, combine the milk, extract and food coloring if desired.
- Add pudding mixes; beat on low speed for 2 minutes or until thickened.
- Fold in cream mixture and chocolate chips.
- Pour into pastry shell.
- Refrigerate for 3 hours or until set.
Nutrition Facts : Calories 546.7, Fat 36.4, SaturatedFat 20.8, Cholesterol 90.1, Sodium 491.7, Carbohydrate 53.6, Fiber 1.9, Sugar 37.1, Protein 5.4
CHOCOLATE WHOOPIE PIES
These are always a good pick for bake sales, school treats, picnics, etc. It's a slightly "lighter" (lower in fat) than other whoopie pie recipes.
Provided by Parsley
Categories Dessert
Time 16m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425. Lightly coat cookie sheets with nonstick cooking spray.
- Whoopie Pies: In a mixing bowl, beat sugar and oil until crumbly. Add eggs and beat well. In separate bowl, combine flour, cocoa, baking soda and salt.
- Gradually beat flour mixture into sugar mixture. Add milk and mix together well.
- With lightly lightly floured hands, roll dough into 1 1/2" balls. Place balls 2" apart onto cookie sheets lightly sprayed with nonstick cooking spray. Flatten balls slightly with bottom of lightly greased flat-bottom glass.
- Bake at 425 for 5-6 minutes or until tops are cracked. Cool for 3 minutes before removing to wire racks to cool.
- Filling: In a mixing bowl, beat together butter and confectioners' sugar. Beat in milk and extract until fluffy.
- Pipe filling using pastry bag (or spread w/ knife) on to flat bottom of cooled whoopie pie and top with another whoopie pie to make a sandwich.
WHOOPIE PIES WITH MINT FILLING AND CHOCOLATE GANACHE
Provided by Trish Newcomb
Categories Cake Chocolate Dessert Bake Fourth of July Birthday Party Advance Prep Required Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 15 sandwich cookies
Number Of Ingredients 23
Steps:
- Cookies:
- Position rack in center of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.
- Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough. DO AHEAD: Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.
- Mint Filling:
- Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended. Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. Add food coloring drop by drop for desired shade of green; beat until well blended. If mixture looks curdled, place bowl over low heat several seconds and beat until smooth. Repeat as necessary until smooth.
- Ganache:
- Line rimmed baking sheet with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool until lukewarm but spreadable, about 15 minutes.
- Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies. Place cookies, ganache side up, on prepared baking sheet.
- Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping). Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral. Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere. DO AHEAD: Can be made 2 hours ahead. Store airtight at room temperature.
CHOCOLATE MINT WHOOPIE PIES
Make and share this Chocolate Mint Whoopie Pies recipe from Food.com.
Provided by MARIA MAC
Categories Dessert
Time 30m
Yield 18 cookies
Number Of Ingredients 12
Steps:
- In a bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add 2 tablespoons milk; mix well. With lightly floured hands, roll dough into 36 balls.
- Place 2 inches apart on baking sheets coated with cooking spray. Flatten slightly with a glass coated with cooking spray. Bake at 425° for 5-6 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool.
- In a mixing bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring in desired and remaining milk. Spread on the bottom of half of the cookies; top with remaining cookies. Yield: 1-1/2 dozen.
Nutrition Facts : Calories 121.4, Fat 4.1, SaturatedFat 1.2, Cholesterol 15.2, Sodium 82.5, Carbohydrate 20.5, Fiber 0.6, Sugar 14.5, Protein 1.4
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