Magical Chocolate Sandwich Treats

Name: Whoopie Pies Christmas
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Cuisine: American
Ingredients: 6 crushed candy canes.; 1 (7 oz) tub marshmallow creme.; 1 pinch salt.; 1 cup powdered sugar.; 2 teaspoons vanilla extract.; 1 tablespoon corn syrup.; ⅓ cup unsalted butter, room temperature.; ⅓ cup vegetable shortening.; 1 large egg.; 2 teaspoons vanilla extract.; ¼ cup unsalted butter, room temperature.; ¼ cup vegetable shortening.; 1⅓ cups packed light brown sugar.; ¾ teaspoon salt.; 1 teaspoon baking powder.; 2 cups regular flour.; ½ cup sour cream.; 1 teaspoon baking soda.; ⅔ cup plain cocoa powder.

As seen on: Delicious Dessert Recipes

You'll get that festive feeling with every bite—chocolatey soft cookies stacked with creamy marshmallow filling and rimmed with peppermint bits. Awesome for Christmas swaps or just hanging out with friends.

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Shared By Emily

Last revised on Mon, 02 Jun 2025 18:56:06 GMT

Up-close shot of chocolate whoopie pies stuffed with fluffy white cream and sprinkled with peppermint bits, set on a cheerful holiday table. | emilyscooks.com

I can't get enough of these chocolatey whoopie pies every December. They're soft cookies stuffed with fluffy marshmallow and finished off with peppermint crunch. They're always gone before I can blink. My kids and I have so much fun baking them together. Folks love getting these as gifts, and they're a hit at every holiday get-together or cookie swap we bring 'em to.

Top Choice for Festive Fun

These treats really nail that holiday feeling. The cookies come out so cakey and tender, and the filling's light as a cloud. The crushed candy canes add a crisp, peppermint-y pop that makes 'em extra special. You can totally shake things up and toss on sprinkles or swap in cream cheese frosting if you're after something new. No matter what, they're always a crowd-pleaser.

What You Gotta Have

Sour Cream: About half a cup keeps the cookies soft and rich.
Baking Soda: A teaspoon gives the cookies their awesome texture.
Baking Powder: Just a teaspoon helps them puff up nicely.
Shortening: Half a cup goes in for structure—don't skip it.
Egg: One big egg, make sure it's not cold.
Powdered Sugar: A cup sweetens and thickens your filling.
Brown Sugar: Pack in a cup to give the cookies that caramel-y goodness.
Unsalted Butter: Use half a cup, get it super soft first.
Hot Water: Just enough to smooth things out.
Salt: Half a teaspoon brings out all the flavors.
All-Purpose Flour: Two cups, sift so your dough's nice and airy.
Vanilla Extract: Add a teaspoon for that hit of flavor.
Unsweetened Cocoa: A third of a cup brings all the deep chocolate notes.
Crushed Candy Canes: Smash 'em up for that cool finish.
Marshmallow Fluff: Grab a 7-ounce jar for the filling.

Fun and Easy Step-By-Step

Get the Filling Ready: Beat up your shortening and powdered sugar until smooth, then gently mix in the marshmallow fluff. If it feels too thin, throw in a little more powdered sugar till it thickens up just right.
Shape and Bake: Scoop out about a quarter cupful of dough onto prepped baking sheets. Pat the tops gently with a spatula that you've oiled up. Bake at 350°F for 10 to 12 minutes, then let 'em cool all the way.
Blend Your Wet Mix: In your mixer, whip together the brown sugar, shortening, and butter till it's light and fluffy. Toss in your egg and the vanilla, then blend until it's all smooth and happy.
Prep the Chocolate Paste: Blend cocoa and baking soda in a bowl. Splash in enough hot water to make it silky, then stir the sour cream in. Put it aside for now.
Dry Ingredients Set: Whisk up your flour, baking powder, and salt in another bowl so they're all combined.
Mix It All Together: Pour in half your dry mix, then your chocolate blend, and finish with the rest of the dry stuff. Mix it up but don't go overboard—just till it comes together.
Put the Cookies Together: Spread the marshmallow filling on half the cookies. Top them off with the rest, then roll the sides through crushed candy canes so they're coated in that peppermint crunch.

Twist Things Your Way

Want to switch things up? Swap the peppermint for colorful sprinkles if you need a birthday vibe. If you're short on time, go store-bought with the frosting. Tiny versions make awesome bite-sized party bites, too—your guests will love the mini size.

Stack of chocolatey whoopie pies with creamy middle and crushed peppermint on top—all on a white plate. | emilyscooks.com

Keep 'Em Delicious

Just pop these in a tight container and chill in the fridge—they'll hold up fine for a whole week. To serve, let 'em come back to room temp for best flavor. Need to make a bunch in advance? Freeze without the peppermint for up to half a year and roll in candy canes once thawed, so the crunch stays perfect every time.

Common Questions

→ Can I use other toppings besides candy canes?: Totally! Crush up some chocolate, toss on sprinkles, or use bits of peppermint bark for a twist.
→ How can I keep these fresh?: Stash them in a sealed container in your fridge. They'll stay happy for five days.
→ Is it possible to freeze these?: Freeze just the cookies (before adding filling and peppermint) for up to two months. Pull them out when you need, then fill and finish.
→ Why is my marshmallow filling runny?: The filling might be too warm. Pop it in the fridge so it thickens up before you use it.
→ Can I prep any part in advance?: Go ahead and bake the cookies ahead of time. Finish with filling and peppermint right before serving for the freshest bite.

Whoopie Pies Christmas

Cushiony chocolate sandwiches packed with pillowy marshmallow, then finished with crushed peppermint on the sides. You'll steal the show at any holiday party.

Preparation Time

25 Minutes

Cooking Time

14 Minutes

Overall Time

39 Minutes

Shared By: Emily

Meal Type: Desserts

Skill Level: Moderate

Cuisine Style: American

Makes: 6 Portions (6)

Special Diet: Vegetarian-Friendly

What You’ll Need

01 items 6 crushed candy canes.

02 items 1 (7 oz) tub marshmallow creme.

03 items 1 pinch salt.

04 items 1 cup powdered sugar.

05 items 2 teaspoons vanilla extract.

06 items 1 tablespoon corn syrup.

07 items ⅓ cup unsalted butter, room temperature.

08 items ⅓ cup vegetable shortening.

09 items 1 large egg.

10 items 2 teaspoons vanilla extract.

11 items ¼ cup unsalted butter, room temperature.

12 items ¼ cup vegetable shortening.

13 items 1⅓ cups packed light brown sugar.

14 items ¾ teaspoon salt.

15 items 1 teaspoon baking powder.

16 items 2 cups regular flour.

17 items ½ cup sour cream.

18 items 1 teaspoon baking soda.

19 items ⅔ cup plain cocoa powder.

Steps To Make It

Step 01

Take the finished cookies and coat their sides with crushed candy cane bits.

Step 02

Place the last cookies on top to close up your sandwich treats.

Step 03

Spread some filling on one cookie and get ready to sandwich it.

Step 04

Stir in the marshmallow creme until it looks nice and smooth.

Step 05

Beat together the shortening, soft butter, corn syrup, vanilla, sugar, and salt so you get a fluffy filling.

Step 06

Let the baked cookies cool down fully before you fill them.

Step 07

Pop them in the oven for about 12 to 14 minutes.

Step 08

Use a greased spatula to flatten out the tops if you want 'em smooth.

Step 09

Scoop about a quarter cup of batter for each cookie onto pans lined with parchment.

Step 10

Add in the dry mix and the cocoa mixture, taking turns with each, into the bowl.

Step 11

Toss in the egg and some vanilla, then keep mixing.

Step 12

Whip up the brown sugar, shortening, and soft butter until everything is light and creamy.

Step 13

In a fresh bowl, mix the flour, baking powder, and salt with a whisk.

Step 14

Now stir sour cream gently into the cocoa paste until everything’s blended.

Step 15

In a bowl, mix cocoa powder and baking soda, then pour in some hot water to make a thick paste.

Step 16

Start off by heating the oven up to 350°F.

Extra Notes

Super soft whoopie pies with crushed peppermint for fun winter vibes.
If the creamy filling feels too soft, stash it in the fridge for a bit to stiffen up.
Bake the cookies in advance and fill them later when you’re ready to snack.