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Candy cane - Chocolate cake

Candy Cane Whoopie Pies

Course Dessert
Cuisine American


  • 1 cup all-purpose flour
  • 1/4 cup cocoa
  • 1 teaspoon  baking soda
  • 1/2 teaspoon salt
  • 3/4 cup+ 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3/4 cup unsalted butter
  • 1/2  cup brown sugar
  • 1 egg
  • 1/4 teaspoon peppermint extract
  • 2 cups powdered sugar
  • 12 large candy canes, crushed


  • Preheat the oven to 350° F. In a bowl, sift together flour, cocoa, baking soda, and salt. Set aside.
  • In a measuring cup, stir together 3/4 cup milk, and vanilla. Set aside. Using an electric mixer, cream together the brown sugar and 1/4 cup of the butter.
  • Add the egg and reduce speed to low. Add about a quarter of the combined dry ingredients and a third of milk mixture and beat together. Repeat until all ingredients have been thoroughly and a smooth batter forms.
  • Using a tablespoon, portion out mounds of batter, spaced about 2” apart, on parchment-lined cookie sheets.
  • Bake for 11 min. Transfer the baked shells to a wire rack to cool.
  • Using a mixer, whip together 1/2 cup of butter, until fluffy. Add mint extract and 2 tablespoons milk. With the mixer on low, gradually add powdered sugar. Beat until fluffy. Fold 1/4 cup crushed candy canes into the filling.
  • Using level tablespoons, top half of the shells with icing, then add a second shell to create a sandwich. Be sure to spread the filling to the edges of each.
  • Roll the edges of each whoopie pie in the remaining crushed candy canes, and serve.
Keyword Candy Cane Whoopie, Candy Cane Whoopie Pies
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