How to Make
Sourdough Chocolate Peppermint Whoopie Pies
These classic treats make a perfect Christmas dessert!
Why You'll Love This Recipe
•The cakes can be made with just a couple of bowls and a whisk. •It's made with real sourdough discard (or active starter). •Fudgy and moist. •Stores well. •Great for Christmas or holiday parties.
•All-purpose flour •Baking soda •Salt •Cocoa powder •Espresso powder (optional) •Sourdough discard •Buttermilk •Light brown sugar •Egg •Vanilla extract •Unsalted butter •Powdered sugar •Peppermint extract •Crushed peppermint candy
1. Mix the Dry Ingredients
Mix together the dry ingredients in a small mixing bowl. Set aside as you mix the wet ingredients.
2. Whisk the Wet Ingredients
Whisk together all of the wet ingredients until the sourdough is incorporated and no clumps of sugar remain.
3. Make the Batter
Sift the dry ingredients into the wet ingredients and mix. Only mix until the flour is hydrated so you don't overmix the batter.
4. Preheat the Oven and Refrigerate the Batter
Preheat the oven to 350ºF (177ºC). Meanwhile, refrigerate the batter, which will help the cakes not spread and make scooping easier.
Line two baking sheets with parchment paper. Scoop the batter onto the sheets. Bake for about 15 minutes. Cool completeely.
6. Make the Peppermint Buttercream
Mix the softened butter and powdered sugar together until soft and fluffy. Drizzle in the peppermint extract and milk if needed.
7. Assemble the Whoopie Pies
Sandwich the cookies with peppermint buttercream in between. Crush peppermint candy (like candy canes) in a bowl and roll the whoopie pies in the candy.
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