Craving a delightful holiday treat that perfectly blends rich chocolate with refreshing peppermint? Look no further than these spectacular Candy Cane Whoopie Pies! Imagine two soft, decadent chocolate mini cakes, generously filled with a creamy, fluffy peppermint marshmallow buttercream, then rolled in festive crushed candy canes. This isn’t just a dessert; it’s a symphony of textures and flavors that will have everyone singing praises during the festive season.

Whoopie pies, often described as a cake-like sandwich cookie, are a beloved classic, and this holiday rendition takes them to an entirely new level. They are the quintessential festive indulgence, combining the timeless appeal of chocolate with the vibrant, cool essence of peppermint – a flavor pairing synonymous with holiday cheer and an absolute must-try for any sweet tooth looking to embrace the spirit of Christmas.

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Why These Candy Cane Whoopie Pies Will Be Your New Holiday Favorite

There’s something truly magical about a well-made whoopie pie, and this candy cane version is no exception. It’s more than just a sweet treat; it’s an experience that captures the joy and wonder of the holiday season in every bite. Each whoopie pie delivers a harmonious blend of several irresistible elements:

Decadent Chocolate Cakes: The individual cake-like cookies are incredibly moist, with a deep, rich chocolate flavor that forms the perfect, tender base for the vibrant filling. We use cocoa powder to achieve that intense chocolatey goodness, ensuring a truly satisfying experience.
Cloud-Like Peppermint Marshmallow Buttercream: This isn’t just any frosting! The star of the show, this buttercream features the unique addition of marshmallow fluff, which gives it an ethereal lightness and an incredibly smooth, melt-in-your-mouth texture. Combined with a refreshing burst of peppermint extract, it creates a cooling sensation that perfectly complements the rich chocolate.
Crunchy Candy Cane Coating: The final flourish comes from a generous roll in crushed candy canes. This not only adds a delightful textural contrast and an extra burst of minty sweetness but also makes these whoopie pies visually stunning, instantly evoking the festive spirit. The red and white flecks are simply beautiful!

If you’re a fan of sandwich cookies, the invigorating taste of peppermint, and the festive spirit of the holidays, then you are in for an absolute treat with these Candy Cane Whoopie Pies. They are not only perfect for holiday gatherings, potlucks, and cookie exchanges but also make wonderful edible gifts for friends and family. Their festive appearance and irresistible flavor make them a standout on any dessert table, guaranteed to spread cheer.

The Anatomy of a Perfect Whoopie Pie

Originating in the Northeastern United States, whoopie pies are a regional delight that have gained popularity worldwide. While often mistaken for oversized cookies, they are actually more like miniature cakes. Traditionally, they consist of two round, mound-shaped pieces of soft cake with a sweet, creamy filling sandwiched in between. Unlike a true cookie, the cake parts are softer and more cake-like, offering a delightful chewiness that’s less crumbly than a cookie and richer than a cupcake. Our Candy Cane Whoopie Pies honor this tradition while infusing it with seasonal cheer, transforming a classic into a holiday showstopper that’s both familiar and excitingly new.

These Candy Cane Whoopie Pies are truly perfect for the holiday season. They’re moist, filled with a delicious peppermint buttercream, and the crunchy candy canes bring it all together in a festive explosion of flavor and texture, making them an unforgettable addition to your holiday baking repertoire.

Essential Ingredients for Your Holiday Whoopie Pies

Crafting these delectable whoopie pies starts with high-quality ingredients, ensuring maximum flavor and the perfect texture. Here’s a detailed look at what you’ll need for both the rich chocolate cakes and the airy peppermint marshmallow buttercream, along with a brief explanation of each ingredient’s role:

For the Decadent Chocolate Whoopie Pie Cakes:

Unsalted Butter: Softened to room temperature, butter is crucial for providing richness, moisture, and a tender crumb to the cakes. Using unsalted butter allows you to control the overall salt content in the recipe.
Granulated Sugar: Not just for sweetness, sugar also contributes to the whoopie pies’ tender texture and helps create that slightly crisp edge while baking.
Milk: Adds essential moisture to the batter, preventing the cakes from drying out and ensuring they remain soft and delectable.
Egg: Acts as a vital binder, helping to structure the cakes, add richness, and contribute to their overall lift and fluffy texture. Ensure it’s at room temperature for better emulsification.
Vanilla Extract: A universal flavor enhancer, vanilla deepens the chocolate notes and adds a touch of classic warmth, complementing the minty freshness of the filling.
All-Purpose Flour: The primary structural component, providing the framework for our cake-like cookies. Proper measurement is key for the right consistency.
Unsweetened Cocoa Powder: For that deep, rich chocolate flavor and signature dark color. Using a high-quality Dutch-process cocoa powder will yield a richer, less acidic chocolate flavor.
Espresso Powder (Optional): While optional, a small amount of espresso powder doesn’t make the cakes taste like coffee; instead, it magically intensifies and deepens the chocolate flavor, making it even more pronounced and delicious without adding a coffee taste. It’s a baker’s secret weapon for chocolate.
Baking Powder & Baking Soda: These leavening agents are crucial for giving the whoopie pies their signature soft, cake-like texture and helping them rise beautifully.
Salt: A pinch of salt balances the sweetness of the cakes and enhances all the other flavors, making them pop.

For the Luscious Peppermint Marshmallow Buttercream:

Unsalted Butter: Softened to room temperature, this forms the creamy, rich base of our luscious buttercream.
Marshmallow Fluff: The secret ingredient that truly sets this buttercream apart! Marshmallow fluff imparts a unique light, airy, and incredibly fluffy texture that’s less dense than traditional buttercream, making it irresistibly smooth.
Powdered Sugar (Confectioners’ Sugar): Essential for sweetness and structure, powdered sugar ensures a smooth, lump-free frosting that’s easy to pipe and spread.
Milk: A small amount of milk helps to achieve the perfect consistency for the buttercream, making it creamy and pipeable. You might adjust the quantity slightly depending on your desired thickness.
Peppermint Extract: The star of the filling, providing that unmistakable cool, refreshing, and festive peppermint flavor. Start with a smaller amount and add more to taste, as extracts can vary in strength.
Crushed Candy Canes: Used for rolling the assembled whoopie pies, these add a delightful crunch, a vibrant pop of color, and an extra burst of minty freshness, elevating both the taste and visual appeal.

Crafting Your Candy Cane Whoopie Pies: A Step-by-Step Guide

Making these festive treats is a rewarding and relatively straightforward process. Follow these detailed steps carefully for perfect results and whoopie pies that will impress everyone:

Step 1: Prepare the Chocolate Whoopie Pie Cakes

Preheat your oven to 350°F (175°C). Lightly grease a whoopie pie pan or line a baking sheet with parchment paper. If using a whoopie pie pan, a light spray with cooking spray is usually sufficient to prevent sticking and ensure easy removal.
In a large bowl, whisk together all the dry ingredients: all-purpose flour, unsweetened cocoa powder, optional espresso powder, baking powder, baking soda, and salt. Whisk thoroughly to ensure all leavening agents and flavorings are evenly distributed. Set this mixture aside.
In a separate, larger mixing bowl, using a stand mixer fitted with the paddle attachment (or a hand mixer), cream together the softened unsalted butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color, typically 2-3 minutes.
Beat in the room-temperature egg and vanilla extract until fully combined, ensuring to scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed just until combined and no streaks of flour remain. Be careful not to overmix, as this can develop gluten and lead to tough whoopie pies.
Using a medium cookie scoop (approximately 1.5 tablespoons for standard whoopie pies), drop uniform dollops of batter into the wells of your prepared whoopie pie pan or onto the lined baking sheet, spacing them about 2 inches apart to allow for slight spreading.
Bake for 8-9 minutes, or until a toothpick inserted into the center of a cake comes out clean. The cakes should feel slightly springy to the touch.
Remove from the oven and let the cakes cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely. It’s crucial for the cakes to be fully cooled before frosting to prevent the delicate buttercream from melting.

Step 2: Make the Peppermint Marshmallow Buttercream

Into the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the softened unsalted butter on medium speed until it is light, creamy, and pale in color, about 2-3 minutes.
Add the marshmallow fluff to the creamed butter and beat on medium speed until fully incorporated, light, and airy, usually another 1-2 minutes. This step is key to achieving that unique fluffy texture.
Turn the mixer down to low speed. Gradually add the powdered sugar, one cup at a time, mixing well after each addition until fully blended and smooth. Continue until all powdered sugar is incorporated.
Pour in the milk and peppermint extract. Increase the mixer speed to medium-high and beat for another minute or so, until the buttercream is incredibly light, fluffy, and perfectly pipeable. Taste and adjust peppermint extract if a stronger flavor is desired.

Step 3: Assemble Your Candy Cane Whoopie Pies

Once your chocolate whoopie pie cakes are completely cool to the touch, it’s time for the fun part: assembly!
Pair up similar-sized cakes to ensure even sandwiches. Flip one cake flat-side up.
Using a piping bag fitted with a large round tip (or simply a clean spoon or offset spatula), pipe or spread a generous amount of peppermint marshmallow buttercream onto the flat side of one whoopie pie cake. Don’t be shy with the filling!
Gently place another whoopie pie cake on top, flat-side down, to create a sandwich. Lightly press the top cake to secure the filling and distribute it evenly to the edges.
Immediately roll the sides of the assembled whoopie pie into a shallow dish of finely crushed candy canes. The crushed candy canes will adhere beautifully to the exposed buttercream, adding a beautiful festive finish and a delightful crunch with every bite.
Repeat this process with the remaining cakes and buttercream until all your Candy Cane Whoopie Pies are assembled.

Expert Tips for Whoopie Pie Perfection

Achieving bakery-quality whoopie pies at home is entirely possible with a few simple techniques. Keep these expert tips in mind for consistently perfect results:

Room Temperature Ingredients are Non-Negotiable: Always ensure your butter and egg are at room temperature. This allows them to cream together more efficiently with the sugar, resulting in a smoother batter that incorporates air better, leading to a finer, more tender texture in your baked whoopie pie cakes.
Do Not Overmix the Batter: After adding the dry ingredients to the wet, mix just until no streaks of flour remain and the batter is just combined. Overmixing develops gluten, which can lead to tough, dense whoopie pies instead of the desired soft, cake-like texture.
Uniform Size is Key for Aesthetics and Baking: Using a cookie scoop (1.5 tablespoons is ideal for medium-sized whoopie pies) helps create uniformly sized whoopie pie cakes. This ensures they bake evenly and makes them much easier to sandwich together neatly, resulting in a professional, appealing look.
Cool Completely Before Frosting: Patience is a virtue here! Do not attempt to frost warm cakes, even if they’re just slightly warm. The buttercream will melt and become a messy disaster, sliding off the cakes instead of adhering beautifully. Ensure the cakes are completely cool to the touch.
Piping Bag for a Professional Finish: While you can certainly spread the frosting with a knife, using a piping bag fitted with a large round or star tip makes the assembly process much neater and yields a more consistent, professional-looking result, especially when creating that delightful buttercream swirl.
Crush Candy Canes Finely: For the best coating, make sure your candy canes are crushed into fine pieces. A food processor works wonders for this, or you can place them in a zip-top bag and smash them with a rolling pin.

Storing Your Delicious Candy Cane Whoopie Pies

To keep your festive whoopie pies fresh and delicious for as long as possible, proper storage is essential, especially given their creamy buttercream filling.

Refrigeration for Freshness: Because of the buttercream frosting, it’s best to store assembled whoopie pies in an airtight container in the refrigerator. This prevents them from drying out and keeps the frosting stable. When stored correctly, they will maintain their delightful freshness for up to 1 week. For the best texture and flavor, bring them to room temperature for about 15-20 minutes before serving.
Freezing Whoopie Pies for Later Enjoyment: Yes, whoopie pies are wonderfully freezer-friendly, making them perfect for making ahead during the busy holiday season! You have a couple of convenient options:
- Freezing Unfrosted Cakes: If you want to prep ahead, you can freeze the individual chocolate cakes without frosting. Once completely cooled, wrap each cake tightly in plastic wrap, then again in aluminum foil (for extra protection against freezer burn), and place them in a freezer-safe zip-top bag or airtight container.
- Freezing Assembled Whoopie Pies: You can also freeze the assembled whoopie pies with the buttercream frosting and candy cane coating. Individually wrap each whoopie pie tightly in plastic wrap, then in aluminum foil. Once frozen solid, transfer them to a larger freezer-safe bag or airtight container.
Frozen whoopie pies will last in the freezer for up to 3 months. When you’re ready to enjoy them, thaw them in the refrigerator overnight or at room temperature for a few hours before serving.

More Easy Whoopie Pie Recipes You’ll Love

If you fall in love with these Candy Cane Whoopie Pies, you’ll be thrilled to discover the versatility of whoopie pies! They are fantastic for any season and celebration. I never thought I’d use my whoopie pie pan as much as I do. In addition to these delightful recipes, I also use the pan to make perfectly sized egg patties for breakfast sandwiches that fit perfectly on an English muffin!

Carrot Cake Whoopie Pies: A springtime favorite, packed with warm spices and a tangy cream cheese frosting.
Hot Cocoa Whoopie Pies: Another cozy chocolate option, perfect for colder weather, perhaps with a marshmallow fluff filling and chocolate drizzle.
Pumpkin Spice Latte Whoopie Pies: Embrace autumn with these spiced pumpkin cakes and a coffee-infused cream cheese filling – pure fall comfort!
For another delightful holiday treat that’s just as easy, don’t forget to try this No Bake Candy Cane Pie!

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Candy Cane Whoopie Pies Recipe

Yield: 12 whoopie pies

Prep Time: 10 minutes

Cook Time: 8 minutes

Additional Time: 20 minutes (for cooling)

Total Time: 38 minutes

These decadent chocolate mini cakes, sandwiched together with peppermint marshmallow buttercream and rolled in peppermint candy, are the ultimate holiday treat!

Ingredients

For the Chocolate Whoopie Pies:

2 cups All-Purpose Flour
1/2 cup Dutch-process cocoa
1 teaspoon espresso powder (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, softened to room temperature
1 cup granulated sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 cup milk

For the Peppermint Marshmallow Buttercream:

1 cup unsalted butter, softened to room temperature
1 cup marshmallow fluff
2 cups powdered sugar
2 tablespoons milk
1 teaspoon peppermint extract
12 candy canes, crushed (for rolling)

*Note: The original recipe had a slightly ambiguous measurement for powdered sugar; 2 cups is a common and effective amount for this recipe.

Instructions

Candy Cane Whoopie Pies Cakes:

Preheat oven to 350 degrees F (175°C). Spray a whoopie pie pan* with cooking spray and set aside.
In a large bowl, combine flour, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt. Whisk well to ensure all dry ingredients are evenly distributed.
In a separate mixing bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
Slowly add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Beat on low speed until just combined, being careful not to overmix.
Using a medium cookie scoop (1 1/2 tablespoons), place batter into the wells of your prepared whoopie pie pan.
Bake for 8-9 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Peppermint Marshmallow Buttercream:

Into the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the softened butter on medium speed until creamy, about 2-3 minutes.
Add the marshmallow fluff and beat until fully incorporated and light.
Turn the mixer down to low. Gradually add the powdered sugar, one cup at a time, mixing well in between each addition until smooth.
Add the milk and peppermint extract. Increase the mixer speed to medium-high and beat until the buttercream is light and fluffy, about another minute.

Assembly:

Once the whoopie pie cakes are completely cooled, pair them up by size.
Pipe or spread a generous amount of peppermint marshmallow buttercream onto the flat bottom of one whoopie pie cake.
Place another whoopie pie cake on top, flat-side down, to create a sandwich. Gently press to distribute the filling evenly.
Roll the exposed buttercream edges of the assembled whoopie pie into the crushed candy canes, ensuring a generous coating.
Repeat with the remaining cakes and frosting. Serve immediately or store as directed.

Recommended Products

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Wilton 12-Cavity Whoopie Pie Baking Pan
OXO Good Grips Medium Cookie Scoop
King Arthur Flour Espresso Powder, 3 oz

Nutrition Information:

Yield: 12

Serving Size: 1 whoopie pie

Amount Per Serving:

Calories: 455
Total Fat: 17g
Saturated Fat: 10g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 59mg
Sodium: 253mg
Carbohydrates: 72g
Fiber: 1g
Sugar: 50g
Protein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.

Thank You to Our #ChristmasCookies Week Sponsors!

We extend our heartfelt gratitude to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for generously hosting #ChristmasCookies Week! A huge thank you also goes out to our incredible sponsors, Adams Extract and Millican Pecan, for their invaluable support of bloggers and events like Christmas Cookies Week, making festive baking possible and bringing joy to kitchens everywhere.

Discover More Festive Cookie Recipes:

Be sure to explore these other fantastic cookie recipes from our talented co-hosts to fill your holiday cookie platters with an even wider variety of delightful treats:

Brown Butter Thumbprint Cookies by Food Above Gold
Buckeye Thumbprint Cookies by Daily Dish Recipes
Buttered Pecan Shortbread Cookies by Cheese Curd In Paradise
Chocolate Caramel Pecan Bars by Books n’ Cooks
Chocolate Cherry Cookies by Sweet Beginnings
Chocolate Pecan Thumbprints with Salted Caramel Filling by Family Around the Table
Chocolate-Dipped Christmas Butter Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Christmas Crinkle Cookies by Blogghetti
Christmas Pecan Bar Cookies by Intelligent Domestications
Cinnamon Roll Blondies by Hezzi-D’s Books and Cooks
Dark Chocolate Dipped Citrus Spice Shortbread by The Spiffy Cookie
Ginger Spice Cookies by Red Cottage Chronicles
Gluten Free Italian Pizzelles by Frugal & Fit
Hermit Cookies by A Kitchen Hoor’s Adventures
Linzer Cookies by Palatable Pastime
Neiman Marcus Cookie Recipe by Everyday Eileen
Pecan Pie Sugar Cookies by Love and Confections

Prize 1 – Millican Pecan Tower of Treats Gift Tins

Millican Pecan, with roots tracing back to the late 1800s, is now proudly in its fifth generation of family ownership. Located in San Saba, TX, they continue their tradition of pecan farming while expanding their business into the online world. The family is also dedicated to educating people about the versatility and deliciousness of pecans. One fortunate winner will receive The Tower of Treats Gift Tins, an $80 value. This impressive tower features three decorative gift tins stacked beautifully. The bottom tin contains their 2 lb. Chocolate Pecan Sampler, the middle tin holds their Flavored Pecan Sampler, and the top tin is an 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). It’s a perfect gift for any pecan lover!

Prize 2 – Adams Extract Prize Pack

The story of Adams Extract began in Battle Creek, Michigan, in 1888, when John A. Adams started crafting and selling his Green Plant Sarsaparilla extract, Adamur. In 1905, he relocated his family to Beeville, TX. At that time, most vanilla sold to pharmacies was often labeled “Do not bake or freeze.” John A. Adams’ wife longed for a flavoring that would withstand baking and freezing. Inspired, he vowed to produce a superior vanilla to the one his wife was using. With just $6.71 worth of materials and working atop an old icebox, John A. Adams perfected his desired formula. To test his new product, his wife baked a cake for the family. “John, this is the BEST flavoring I have ever used,” she exclaimed. His proud response: “Well, that’s old man Adams BEST.” One winner will receive an Adams Extract Prize Pack, allowing them to experience the legacy of quality flavorings that have delighted bakers for generations.

Giveaway Terms and Conditions:

Two (2) winners will be selected in this giveaway. The prize packages will be sent directly from the generous giveaway sponsors. Please note that bloggers are not responsible for prize fulfillment or delivery. Winners will have 24 hours to respond once notified by email; failure to respond within this timeframe will result in forfeiture of the prize, and an alternate winner will be chosen. The #ChristmasCookies bloggers and their immediate family members living in the same household are not eligible to enter or win the giveaway. All entries will be verified for eligibility. No purchase is necessary to enter. This promotion is void where prohibited by law. Participants must be 18 years of age or older to enter the giveaway, and the contest is open only to residents of the United States. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #ChristmasCookies posts or entry. We extend our sincere thanks to our sponsors, Millican Pecan Company and Adams Extracts and Flavorings, for providing these wonderful prizes and making this event possible.