Andes Mint Whoopie Pies
Thick dark chocolate cakes sandwiched with the creamiest, made from scratch mint frosting ever. And don’t forget the huge helping of Andes Mints! These Andes Mint Whoopie Pies will help you cool off during the heat wave.
Ingredients
Chocolate Whoopie Pies
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter at room temperature
- 2 cups sugar
- 2 large eggs
- 2 cups buttermilk room temperature
- 2 teaspoons pure vanilla extract
Mint Buttercream Frosting
- 1 cup softened butter
- 4-6 cups powdered sugar
- 1-2 drops peppermint extract
- 1-2 tbs milk
- 1-2 drops green food dye
- chopped Andes Mints
Instructions
Chocolate Whoopie Pies
- Preheat your oven to 400 F and line a cookie sheet with parchment paper.
- In a medium bowl, sift together the flour, salt, cocoa powder, baking soda, and baking powder.
- With an electric mixer, beat together the butter and sugar until light and fluffy. Add the eggs, buttermilk, and vanilla and mix on low until fully combined.
- Slowly mix in the flour mixture until fully combined.
- With an ice cream scoop or cookie scoop, place spoonfuls of batter on the cookie sheet. About twelve per pan. Bake for 12 minutes and let cool.
Mint Buttercream Frosting
- Beat softened butter with an electric mixer until light and fluffy.
- Add sugar one cup at a time until blended.
- Add the milk, peppermint extract, and food dye and mix on high until light and fluffy.
- Add a little more sugar if you would like it stiffer.
- Pipe frosting onto cooled cookies and sprinkle with the Andes Mints. Sandwich together and enjoy!