Mint Chocolate Chip Whoopie Pies

Mint Chocolate Chip Whoopie Pies is a side dish that serves 12. One serving contains 895 calories, 12g of protein, and 37g of fat. For $1.02 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is liked by 95 foodies and cooks. This recipe from Serious Eats requires baking powder, flour, chocolate morsels, and peppermint extract. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 34%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Mint Chocolate Chip Whoopie Pies, Mint-Chocolate Chip Cookie Whoopie Pies, and Chocolate Mint Whoopie Pies.

Servings: 12

 

Ingredients:

1 tablespoon baking powder

4 cups (24 ounces) chocolate chips

2 cups chocolate morsels

2 tablespoons light corn syrup

3 eggs

4 1/2 cups (22.5 ounces) all-purpose flour

1 1/2 cups (12 ounces) heavy cream

1 cup (about 8 ounces) milk

1/2 teaspoon peppermint extract

1 1/2 teaspoons salt

1 1/2 cups (10 1/2 ounces) sugar

4 tablespoons (1/2 stick) unsalted butter

Equipment:

baking sheet

oven

hand mixer

wooden spoon

mixing bowl

ice cream scoop

frying pan

microwave

bowl

Cooking instruction summary:

Procedures 1 Position two racks in the middle position of your oven. Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets. 2 In a large mixing bowl, cream together the butter, salt, peppermint extract, baking powder, and sugar with a wooden spoon or electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour alternately with the milk, beginning and ending with the flour. Add the green food coloring and mix until incorporated. Do this gently; there’s no need to beat the batter. Stir in the chocolate chips at the end. 3 Using an ice cream scoop, drop the dough onto the prepared baking sheets. Leave 2 to 2 1/2 inches between each cookie. If you use a large (4 ounce) scoop, you will get about 24 jumbo cookies (for 12 sandwiches) from the batter; if you use a small (2 ounce) scoop, you will get about 48 (for 24 sandwiches). 4 Bake the cookies until they’re barely set on top, about 11 minutes. Cool them on the pan for 5 minutes, then transfer to a rack to cool completely. 5 Place the chocolate chips, corn syrup, butter, and heavy cream into a large microwave-safe bowl. Heat in the microwave, stopping to stir every 30 seconds, until mixture is completely smooth, 2 to 3 minutes total. Add in the peppermint and stir one more time. Chill in the refrigerator, stirring occasionally, until the filling is cool room temperature. Remove from the fridge, and beat at high speed with an electric mixer until it lightens in color and thickens slightly. If the filling doesn’t lighten and thicken after several minutes of beating, chill for another 15 minutes, then beat again. Spread a generous amount of filling on one of the flat sides of the cookies; sandwich another half on top to form your pie. Repeat with the remaining pies. Serve, Store in an airtight container at room temperature for up to 5 days.

 

Step by step:


1. Position two racks in the middle position of your oven. Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.

2. In a large mixing bowl, cream together the butter, salt, peppermint extract, baking powder, and sugar with a wooden spoon or electric mixer until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. Add the flour alternately with the milk, beginning and ending with the flour.

5. Add the green food coloring and mix until incorporated. Do this gently; there’s no need to beat the batter. Stir in the chocolate chips at the end.

6. Using an ice cream scoop, drop the dough onto the prepared baking sheets. Leave 2 to 2 1/2 inches between each cookie. If you use a large (4 ounce) scoop, you will get about 24 jumbo cookies (for 12 sandwiches) from the batter; if you use a small (2 ounce) scoop, you will get about 48 (for 24 sandwiches).

7. Bake the cookies until they’re barely set on top, about 11 minutes. Cool them on the pan for 5 minutes, then transfer to a rack to cool completely.

8. Place the chocolate chips, corn syrup, butter, and heavy cream into a large microwave-safe bowl.

9. Heat in the microwave, stopping to stir every 30 seconds, until mixture is completely smooth, 2 to 3 minutes total.

10. Add in the peppermint and stir one more time. Chill in the refrigerator, stirring occasionally, until the filling is cool room temperature.

11. Remove from the fridge, and beat at high speed with an electric mixer until it lightens in color and thickens slightly. If the filling doesn’t lighten and thicken after several minutes of beating, chill for another 15 minutes, then beat again.

12. Spread a generous amount of filling on one of the flat sides of the cookies; sandwich another half on top to form your pie. Repeat with the remaining pies.

13. Serve, Store in an airtight container at room temperature for up to 5 days.


Nutrition Information:

Quickview
895k Calories
12g Protein
36g Total Fat
129g Carbs
3% Health Score
Limit These
Calories
895k
45%

Fat
36g
56%

  Saturated Fat
22g
139%

Carbohydrates
129g
43%

  Sugar
82g
92%

Cholesterol
104mg
35%

Sodium
389mg
17%

Get Enough Of These
Protein
12g
24%

Selenium
22µg
32%

Vitamin B1
0.44mg
29%

Folate
104µg
26%

Vitamin B2
0.38mg
23%

Iron
3mg
21%

Calcium
199mg
20%

Manganese
0.37mg
19%

Phosphorus
182mg
18%

Vitamin A
817IU
16%

Vitamin B3
3mg
16%

Fiber
3g
15%

Potassium
221mg
6%

Vitamin B5
0.55mg
5%

Vitamin D
0.73µg
5%

Copper
0.09mg
5%

Zinc
0.68mg
5%

Magnesium
17mg
4%

Vitamin B12
0.24µg
4%

Vitamin E
0.57mg
4%

Vitamin B6
0.06mg
3%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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