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Servings Size:
makes approximately 10 cookies sandwiches
Measurements:
(Recipe in grams below!)
Cookie Batter
1/2 cup butter
1/3 cup white granulated sugar
2/3 cup brown sugar
1 large egg
2 tsp of vanilla extract
1/2 cup Greek yogurt (or sour cream)
1/2 cup hot milk (almond, oat, whole, etc.)
2 cups of All-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1 tsp espresso powder (optional)
Peppermint Buttercream Filling
1 cup butter
3 cups powdered sugar
3 tbsp heavy cream (or 2 tbsp milk)
1 tsp vanilla extract
1 tsp peppermint extract
Coating
crushed peppermint candy
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Preheat oven to convection 350 degrees Fahrenheit.
Beat room temperature butter, granulated sugar, and brown sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Step 2
Mix in egg, vanilla extract, and Greek yogurt until combined.
Add All-Purpose flour, baking soda, espresso powder, and cocoa powder into a separate bowl and mix.
Heat up your choice of milk until slightly hot.
Step 3
Mix in 1/2 of your dry ingredients into batter.
Once mixed, add in warm milk and stir until smooth.
Repeat for remaining dry ingredients and milk.
Step 4
Scoop 1/3 cup scoops of your cookie batter and place on a parchment paper lined tray.
Bake cookie batter for 13-15 minutes, or until bouncy to touch (does not deflate or crack when touched).
Step 5
Peppermint Frosting: Whip butter for 3-4 minutes on high speed. Add powdered sugar until smooth and thick. Add in heavy cream and whip on high speed for 2 minutes. Lastly, mix in vanilla and peppermint extract.
Step 6
Add frosting into center of whoopie pies and then coat outside with crushed peppermint candy.
Eat fresh or store in airtight container for up to 10 days!
