Peppermint Bark Whoopie Pies

Peppermint Bark Whoopie Pies have been my go to holiday treat when I want something playful, extra chocolaty, and a little nostalgic.

One winter a friend brought a tin of these sandwich cookies to a neighborhood cookie swap and I could not stop thinking about the way the minty crunch cut through the pillowy filling. Over several evenings I tinkered with the dough and the filling, testing how much peppermint crunch to fold in, and learning that a light hand with the batter keeps the cookies soft, while a generous roll of crushed bark at the edges gives the perfect snap. I remember laughing with my sister when the first batch came out too flat, then celebrating when the next batch had that ideal domed top that makes the sandwiches look like tiny snow domes.

Every time I bake Peppermint Bark Whoopie Pies I think about wrapping a few in parchment and giving them away. They feel festive without being fussy, and the combination of cocoa and mint always draws smiles. I love serving them at holiday gatherings, but they are also the kind of treat I will tuck into a lunchbox or serve after a casual dinner when I want a sweet finish that is still vibrant. Over the years I have learned a handful of tricks that keep them tender, full of flavor, and reliably pretty, and I enjoy passing those little tricks along when someone asks for the recipe.

Ingredients for Peppermint Bark Whoopie Pies

These ingredients are chosen to create a balance between tender, cocoa scented cookies and a fluffy, sweet filling with peppermint crunch. The dry ingredients build structure, the fats and eggs give moisture and richness, and the marshmallow crème plus confectioners sugar makes a cloud like filling that holds the crushed bark beautifully. Together the components create contrasts of flavor and texture that make each sandwich satisfying.

• 2 cups all-purpose flour: Provide structure and bulk to the batter, creating the crumb and framework for the whoopie pies; sift or whisk to remove lumps and ensure even incorporation with wet ingredients.
• 7 tablespoons unsweetened cocoa powder: Contribute deep chocolate flavor and slightly dry texture, intensifying the cocoa notes; sift before mixing to prevent clumps and distribute evenly through the flour.
• 1 teaspoon kosher salt: Enhance overall flavor balance and act as a slight preservative for dough; dissolve quickly in wet ingredients to season the batter uniformly.
• 1 teaspoon baking powder: Lighten the crumb and provide mild lift by producing carbon dioxide when reacting with other leaveners; whisk into dry ingredients for even distribution.
• 1 teaspoon baking soda: React with acidic components to produce lift and tenderize the cake-like cookies; combine with baking powder to achieve the proper rise and texture.
• 5 tablespoons unsalted butter, softened: Add richness, tenderness, and moisture while aiding in leavening when creamed with sugar; soften to room temperature to ensure smooth, aerated mixing.
• 1 cup granulated sugar: Sweeten and assist in creating a tender, moist crumb while helping to aerate when creamed with butter; measure accurately to control sweetness and texture.
• 2 large eggs, room temperature: Bind ingredients together, contribute moisture and richness, and help with leavening via trapped air when beaten; bring to room temperature for even incorporation.
• 1 teaspoon vanilla extract: Provide aromatic depth and enhance sweetness perception while complementing chocolate notes; add with wet ingredients for uniform flavor distribution.
• 1 cup low-fat buttermilk, room temperature: Introduce acidity and tang that reacts with baking soda for lift while adding moisture and a tender crumb; ensure room temperature to prevent batter separation.
• 1 cup marshmallow creme: Impart a fluffy, sweet marshmallow texture and act as a stabilizing binder within the filling; fold gently into butter and sugar to maintain lightness.
• 1/2 cup unsalted butter, softened: Contribute a creamy, fatty base to the filling that provides structure, mouthfeel, and richness; soften to room temperature for smooth creaming with confectioners’ sugar.
• 1 1/2 cups confectioners’ sugar: Sweeten and stabilize the filling while providing a silky, pipeable consistency; sift to remove lumps and mix thoroughly to avoid gritty texture.
• 1 teaspoon vanilla extract: Enhance the filling with warm, familiar vanilla notes that round out sweetness and complement peppermint and chocolate flavors; add during creaming for even distribution.
• 1/4 teaspoon peppermint extract: Introduce a concentrated peppermint aroma and bright cooling finish to the filling; use sparingly and taste to avoid overpowering other flavors.
• 1 teaspoon kosher salt: Balance and enhance overall flavor while helping to stabilize the filling’s structure; dissolve fully into the creamed mixture to avoid graininess.
• 1/2 sheet Williams Sonoma Peppermint Bark, crushed and divided: Provide crunchy peppermint and chocolate pieces for texture contrast and flavor burst; crush and divide to fold into filling and sprinkle on finished whoopie pies.

Peppermint Bark Whoopie Pies Instructions

These instructions guide you through making tender cocoa cookies and a fluffy peppermint studded filling, then assembling them into festive sandwiches. Read each step so you know how things should look and feel, and plan to cool the cookies fully before filling to avoid a runny center.

1. Preheat oven to 375°. Line baking sheets with parchment paper.: When you heat the oven to 375° the air becomes steady and ready to create even rise and set the cookie edges, producing that slightly firm outer rim and soft center. You'll notice the kitchen warms and the first scent of cocoa pops when the oven is on, which signals the environment is correct for predictable texture. If you skip preheating the cookies may spread unevenly and bake longer, so always wait until the oven reaches temperature before placing pans inside.
2. For cookies: In a medium bowl, whisk together flour, cocoa, salt, baking powder, and baking soda.: In a medium bowl, whisk together flour, cocoa, salt, baking powder, and baking soda : As you whisk these dry components they take on a uniform color and texture, and the aroma of the cocoa becomes more pronounced. This step is crucial because evenly distributed leaveners ensure consistent rise and tenderness in every cookie. A common mistake is not sifting or whisking, which can leave pockets of baking soda and create bitter spots or uneven domes, so make sure the mixture looks homogenous.
3. In a large bowl, beat butter and granulated sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating until combined. Beat in vanilla.: As the butter and sugar cream, you will see the mixture lighten in color and texture, looking pale and airy, which traps air for lift. Adding eggs one at a time ensures they emulsify properly, creating a stable batter that holds structure. If the butter is too warm the mixture will appear oily rather than fluffy, and the cookies will spread too much, so start with properly softened butter.
4. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, and beating just until combined after each addition.: Alternate additions create a tender crumb by minimizing gluten development, and the batter will feel slightly thick but scoopable when done. You'll know it's right when the batter pulls away from the bowl and the color is even. Overmixing at this stage makes cookies dense and tough, so stop as soon as dry streaks disappear.
5. Using a 1-tablespoon spring-loaded scoop, scoop batter 2 inches apart onto prepared pans. Bake until top and edges are set, 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.: The batter will form neat domes that spread a little, and the edges will set first, giving a slightly firmer perimeter. As they bake you'll hear the quiet settling sound and see a subtle sheen on the tops when they are ready. A common error is baking too long, which dries them out, so watch closely around the 8 minute mark and test by gently touching the edge for spring.
6. For filling: In a medium bowl, beat marshmallow crème and butter with a mixer on medium speed until smooth and combined. Beat in confectioners’ sugar, extracts, and salt until smooth and well combined, stopping to scrape beaters and bowl. Stir in half of crushed peppermint bark.: In a medium bowl, beat marshmallow crème and butter with a mixer on medium speed until smooth and combined. Beat in confectioners’ sugar, extracts, and salt until smooth and well combined, stopping to scrape beaters and bowl. Stir in half of crushed peppermint bark : The filling transforms into a glossy, spreadable cream with a sweet, aerated texture; you will smell peppermint and vanilla as you combine them. Folding in half the crushed bark adds flecks of crunchy texture that punctuate the sweetness. Watch for overbeating which can thin the filling, and if needed chill briefly to firm up before sandwiching to avoid slippage.
7. Spread 1 1/2 to 2 tablespoons filling onto flat side of half of cookies. Top with remaining cookies, flat side down, gently pressing until filling reaches the edges. Roll edges in remaining crushed peppermint bark. Refrigerate in an airtight container for up to 5 days.: The filling should feel silky and cool as you spread it, and it holds shape against the cookie without sliding off. Use the specified amount to achieve a balanced bite, and press gently when you top with the second cookie to avoid squashing the texture. Too much filling can push out and create a messy edge, so measure for uniform sandwiches.
8. Top with remaining cookies, flat side down, gently pressing until filling reaches the edges: As you assemble the pies you will hear a soft smush and see the filling meet the edges, creating a neat sandwich. Gentle pressure ensures an even distribution of filling without crushing the airy cookie. Pressing too hard will flatten the cookies and change the intended texture, so use a light touch until you see filling at the edge.
9. Roll edges in remaining crushed peppermint bark: Rolling the edges adds bright color and a crunchy contrast, and you will feel the tiny shards adhere to the sweet buttercream. This final flourish makes each pie festive and texturally interesting. If the filling is too soft the bark will not stick, so chill slightly if necessary before rolling to ensure it adheres.
10. Refrigerate in an airtight container for up to 5 days: Cooling and storing the sandwiches allows the flavors to meld and the filling to firm, and the cookies will maintain their tenderness while the bark keeps its crunch. Store them flat and avoid stacking too many layers to prevent squashing. A common pitfall is leaving them uncovered, which will dry out the cookies, so use an airtight container.

Ways to Customize

These customizations let you tailor texture, mint intensity, and presentation while keeping the core flavors intact. Choose one or combine several tips to make the pies your own.

• Adjust peppermint intensity — If you prefer a subtler mint, reduce the peppermint extract slightly and rely more on the crushed bark for flavor. Taste the filling before adding bark so you can balance coolness without it becoming overpowering.
• Swap bark placement — Instead of rolling the edges, sprinkle reserved crushed bark on top of the filled sandwiches for a different visual. This method still adds crunch but creates a dotted, decorative finish rather than a rolled edge.
• Vary cookie size — Use a larger or smaller scoop to make minis or oversized pies; adjust baking time accordingly and watch for the same visual cues, like set edges and a slightly glossy top.
• Control sweetness — To tame sweetness, reduce the confectioners sugar in the filling by a small amount and increase the pinch of kosher salt to maintain balance, tasting as you go so texture remains spreadable.
• Make ahead strategy — Bake the cookies and freeze them flat before filling. Thaw at room temperature and assemble when needed, this saves time and preserves freshness for gatherings.

Serve This Peppermint Bark Whoopie Pies With

These pies are festive and flexible, so consider the occasion and pairings when serving. They travel well, and you can present them simply or as part of a dessert spread depending on the event.

• Holiday cookie tray — Arrange the Peppermint Bark Whoopie Pies on a large platter alongside other small cookies for a varied dessert table perfect for Christmas gatherings.
• After dinner dessert — Serve one or two pies with a hot beverage to balance the mint and chocolate, creating a cozy ending to a winter meal.
• Gifting option — Wrap a few in parchment and tie with ribbon for a homemade edible gift that travels well during the holidays.
• Storage tip — Keep in an airtight container in the refrigerator for up to five days to maintain texture, or freeze individually wrapped pies for longer storage and thaw before serving.
• Occasion pairing — These are ideal for cookie swaps, holiday brunches, or casual parties where a sweet, minty treat will be appreciated by guests.

FAQ

Conclusion

Peppermint Bark Whoopie Pies stand out because they pair tender cocoa cookies with a fluffy, mint spiked filling and crunchy peppermint bark for a festive contrast. Give them a try when you want a holiday cookie that looks special but is straightforward to make, and you will likely find yourself making them year after year. They are friendly to scale, travel well, and make a lovely edible gift, so pull out your mixer and enjoy the process and the smiles these sandwiches bring.

Peppermint Bark Whoopie Pies

Peppermint Bark Whoopie Pies are tender cocoa sandwich cookies filled with a fluffy, mint studded marshmallow buttercream, offering a creamy, crispy contrast that feels festive and fun. This easy to make holiday cookie is perfect for cookie swaps and gifts, and it's simple enough for a weeknight baking session with impressive results. Make them for holiday gatherings to delight family and friends.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Desserts

Cuisine American

Servings 4 servings

Calories 250 kcal

Equipment

• Mixer
• Baking Sheets
• Parchment Paper
• Wire racks
• Spring loaded scoop
• Mixing Bowls

Ingredients

  

• 2 cups all-purpose flour Provide structure and bulk to the batter, creating the crumb and framework for the whoopie pies; sift or whisk to remove lumps and ensure even incorporation with wet ingredients.
• 7 tablespoons unsweetened cocoa powder Contribute deep chocolate flavor and slightly dry texture, intensifying the cocoa notes; sift before mixing to prevent clumps and distribute evenly through the flour.
• 1 teaspoon kosher salt Enhance overall flavor balance and act as a slight preservative for dough; dissolve quickly in wet ingredients to season the batter uniformly.
• 1 teaspoon baking powder Lighten the crumb and provide mild lift by producing carbon dioxide when reacting with other leaveners; whisk into dry ingredients for even distribution.
• 1 teaspoon baking soda React with acidic components to produce lift and tenderize the cake-like cookies; combine with baking powder to achieve the proper rise and texture.
• 5 tablespoons unsalted butter, softened Add richness, tenderness, and moisture while aiding in leavening when creamed with sugar; soften to room temperature to ensure smooth, aerated mixing.
• 1 cup granulated sugar Sweeten and assist in creating a tender, moist crumb while helping to aerate when creamed with butter; measure accurately to control sweetness and texture.
• 2 large eggs, room temperature Bind ingredients together, contribute moisture and richness, and help with leavening via trapped air when beaten; bring to room temperature for even incorporation.
• 1 teaspoon vanilla extract Provide aromatic depth and enhance sweetness perception while complementing chocolate notes; add with wet ingredients for uniform flavor distribution.
• 1 cup low-fat buttermilk, room temperature Introduce acidity and tang that reacts with baking soda for lift while adding moisture and a tender crumb; ensure room temperature to prevent batter separation.
• 1 cup marshmallow creme Impart a fluffy, sweet marshmallow texture and act as a stabilizing binder within the filling; fold gently into butter and sugar to maintain lightness.
• 1/2 cup unsalted butter, softened Contribute a creamy, fatty base to the filling that provides structure, mouthfeel, and richness; soften to room temperature for smooth creaming with confectioners’ sugar.
• 1 1/2 cups confectioners’ sugar Sweeten and stabilize the filling while providing a silky, pipeable consistency; sift to remove lumps and mix thoroughly to avoid gritty texture.
• 1 teaspoon vanilla extract Enhance the filling with warm, familiar vanilla notes that round out sweetness and complement peppermint and chocolate flavors; add during creaming for even distribution.
• 1/4 teaspoon peppermint extract Introduce a concentrated peppermint aroma and bright cooling finish to the filling; use sparingly and taste to avoid overpowering other flavors.
• 1 teaspoon kosher salt Balance and enhance overall flavor while helping to stabilize the filling’s structure; dissolve fully into the creamed mixture to avoid graininess.
• 1/2 sheet Williams Sonoma Peppermint Bark, crushed and divided Provide crunchy peppermint and chocolate pieces for texture contrast and flavor burst; crush and divide to fold into filling and sprinkle on finished whoopie pies.

Instructions

 

• Preheat oven to 375°. Line baking sheets with parchment paper.: When you heat the oven to 375° the air becomes steady and ready to create even rise and set the cookie edges, producing that slightly firm outer rim and soft center. You'll notice the kitchen warms and the first scent of cocoa pops when the oven is on, which signals the environment is correct for predictable texture. If you skip preheating the cookies may spread unevenly and bake longer, so always wait until the oven reaches temperature before placing pans inside.
• For cookies: In a medium bowl, whisk together flour, cocoa, salt, baking powder, and baking soda.: In a medium bowl, whisk together flour, cocoa, salt, baking powder, and baking soda : As you whisk these dry components they take on a uniform color and texture, and the aroma of the cocoa becomes more pronounced. This step is crucial because evenly distributed leaveners ensure consistent rise and tenderness in every cookie. A common mistake is not sifting or whisking, which can leave pockets of baking soda and create bitter spots or uneven domes, so make sure the mixture looks homogenous.
• In a large bowl, beat butter and granulated sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating until combined. Beat in vanilla.: As the butter and sugar cream, you will see the mixture lighten in color and texture, looking pale and airy, which traps air for lift. Adding eggs one at a time ensures they emulsify properly, creating a stable batter that holds structure. If the butter is too warm the mixture will appear oily rather than fluffy, and the cookies will spread too much, so start with properly softened butter.
• Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, and beating just until combined after each addition.: Alternate additions create a tender crumb by minimizing gluten development, and the batter will feel slightly thick but scoopable when done. You'll know it's right when the batter pulls away from the bowl and the color is even. Overmixing at this stage makes cookies dense and tough, so stop as soon as dry streaks disappear.
• Using a 1-tablespoon spring-loaded scoop, scoop batter 2 inches apart onto prepared pans. Bake until top and edges are set, 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.: The batter will form neat domes that spread a little, and the edges will set first, giving a slightly firmer perimeter. As they bake you'll hear the quiet settling sound and see a subtle sheen on the tops when they are ready. A common error is baking too long, which dries them out, so watch closely around the 8 minute mark and test by gently touching the edge for spring.
• For filling: In a medium bowl, beat marshmallow crème and butter with a mixer on medium speed until smooth and combined. Beat in confectioners’ sugar, extracts, and salt until smooth and well combined, stopping to scrape beaters and bowl. Stir in half of crushed peppermint bark.: In a medium bowl, beat marshmallow crème and butter with a mixer on medium speed until smooth and combined. Beat in confectioners’ sugar, extracts, and salt until smooth and well combined, stopping to scrape beaters and bowl. Stir in half of crushed peppermint bark : The filling transforms into a glossy, spreadable cream with a sweet, aerated texture; you will smell peppermint and vanilla as you combine them. Folding in half the crushed bark adds flecks of crunchy texture that punctuate the sweetness. Watch for overbeating which can thin the filling, and if needed chill briefly to firm up before sandwiching to avoid slippage.
• Spread 1 1/2 to 2 tablespoons filling onto flat side of half of cookies. Top with remaining cookies, flat side down, gently pressing until filling reaches the edges. Roll edges in remaining crushed peppermint bark. Refrigerate in an airtight container for up to 5 days.: The filling should feel silky and cool as you spread it, and it holds shape against the cookie without sliding off. Use the specified amount to achieve a balanced bite, and press gently when you top with the second cookie to avoid squashing the texture. Too much filling can push out and create a messy edge, so measure for uniform sandwiches.
• Top with remaining cookies, flat side down, gently pressing until filling reaches the edges: As you assemble the pies you will hear a soft smush and see the filling meet the edges, creating a neat sandwich. Gentle pressure ensures an even distribution of filling without crushing the airy cookie. Pressing too hard will flatten the cookies and change the intended texture, so use a light touch until you see filling at the edge.
• Roll edges in remaining crushed peppermint bark: Rolling the edges adds bright color and a crunchy contrast, and you will feel the tiny shards adhere to the sweet buttercream. This final flourish makes each pie festive and texturally interesting. If the filling is too soft the bark will not stick, so chill slightly if necessary before rolling to ensure it adheres.
• Refrigerate in an airtight container for up to 5 days: Cooling and storing the sandwiches allows the flavors to meld and the filling to firm, and the cookies will maintain their tenderness while the bark keeps its crunch. Store them flat and avoid stacking too many layers to prevent squashing. A common pitfall is leaving them uncovered, which will dry out the cookies, so use an airtight container.

Notes

• Adjust peppermint intensity — If you prefer a subtler mint, reduce the peppermint extract slightly and rely more on the crushed bark for flavor. Taste the filling before adding bark so you can balance coolness without it becoming overpowering.
• Swap bark placement — Instead of rolling the edges, sprinkle reserved crushed bark on top of the filled sandwiches for a different visual. This method still adds crunch but creates a dotted, decorative finish rather than a rolled edge.
• Vary cookie size — Use a larger or smaller scoop to make minis or oversized pies; adjust baking time accordingly and watch for the same visual cues, like set edges and a slightly glossy top.
• Control sweetness — To tame sweetness, reduce the confectioners sugar in the filling by a small amount and increase the pinch of kosher salt to maintain balance, tasting as you go so texture remains spreadable.
• Make ahead strategy — Bake the cookies and freeze them flat before filling. Thaw at room temperature and assemble when needed, this saves time and preserves freshness for gatherings.

Keyword holiday whoopie pies, mint chocolate whoopie, peppermint bark cookies, peppermint whoopie pies

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