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Festive & Flavorful: The Ultimate Christmas Whoopie Pies Recipe

Step into the festive season with a delightful classic: Christmas Whoopie Pies. These charming treats combine the best of both worlds – soft, rich chocolate cake-like cookies filled with a luscious, fluffy marshmallow cream, all finished with a joyful roll in vibrant crushed candy canes or peppermint candies. They’re the perfect sweet indulgence to brighten any holiday gathering and create lasting memories.

A straight on side image of some Christmas Whoopie Pies with some Christmas decorations in the background. — Irresistible Christmas Whoopie Pies

Embracing the Joy of Whoopie Pies During the Holidays

While whoopie pies are a beloved treat enjoyed throughout the year, adorned in countless creative ways, they truly shine brightest during the Christmas season. Their delightful portability and customizable nature make them fantastic for various occasions. Imagine them as a fun alternative to traditional cupcakes for birthdays, simply swapping the crushed peppermint for colorful sprinkles. However, it’s their festive appeal that makes them an undeniable holiday favorite, bringing a touch of whimsical charm and a burst of minty chocolate flavor to your holiday dessert table.

Originating from New England, whoopie pies are often described as a cookie-cake hybrid, offering a satisfyingly soft texture that’s distinct from a regular cookie or a dense cake. The chocolate base, combined with a sweet, creamy filling, creates a harmonious balance that appeals to all ages. For Christmas, the addition of peppermint takes this classic to a new level, infusing it with that quintessential holiday spirit.

Why You’ll Adore This Christmas Whoopie Pie Recipe

What sets this particular whoopie pie recipe apart and makes it truly irresistible? It’s the magical interplay of textures and flavors. You have the incredibly soft, moist, and wonderfully cakey chocolate cookies, which provide a rich foundation. This is perfectly contrasted by the generous layer of fluffy, airy marshmallow filling that melts in your mouth. And then, for that ultimate festive touch, the vibrant crunch of crushed peppermint candy delivers a refreshing burst of mint, making each bite an unforgettable flavor sensation. This combination isn’t just delicious; it’s an experience that captures the joy and warmth of the holiday season.

The Perfect Balance of Sweet and Minty

The beauty of these Christmas Whoopie Pies lies in their impeccable balance. The deep cocoa notes of the cookies are rich without being overpowering, serving as an ideal canvas for the sweet, vanilla-infused marshmallow filling. The peppermint candy adds a refreshing, cool counterpoint, preventing the treat from being overly sweet and adding a festive zing that is synonymous with holiday flavors. This thoughtful combination ensures that every whoopie pie is a perfectly balanced indulgence.

An Eye-Catching Addition to Your Holiday Spread

Beyond their incredible taste, these whoopie pies are visually stunning. The dark chocolate cookies, the pristine white filling, and the cheerful red and white specks of peppermint create a festive tableau that will stand out on any holiday dessert platter. They are not just food; they are edible decorations that add charm and color to your Christmas celebrations.

Essential Ingredients for Your Christmas Whoopie Pies

Crafting the perfect Christmas Whoopie Pies begins with selecting the right ingredients. Each component plays a vital role in achieving that signature soft cookie texture, the dreamy filling, and the festive finish. Below is a comprehensive list, with details on why each item is important.

Ingredients needed to make Christmas Whoopie Pies, shot from above, with text overlay.

For precise quantities and measurements, please refer to the detailed recipe card located at the bottom of this post.

For the Soft Chocolate Cookies:

Unsweetened Cocoa Powder: This provides the deep, rich chocolate flavor without added sweetness, allowing you to control the sugar content. Using good quality cocoa makes a noticeable difference.
Baking Soda: Essential for leavening, it reacts with the acidic sour cream to create light, fluffy cookies.
Hot Water: Used to bloom the cocoa powder, intensifying its flavor and creating a smooth, rich paste.
Sour Cream: A secret ingredient for incredible moisture and tenderness. Its acidity also activates the baking soda, contributing to the cakey texture.
All-Purpose Flour: The structural base of your cookies.
Baking Powder: Provides additional lift, ensuring your cookies are perfectly puffed and soft.
Salt: Balances the sweetness and enhances all the other flavors.
Light Brown Sugar: Adds sweetness and moisture, contributing to the soft, chewy texture.
Vegetable Shortening (Crisco recommended): Helps create a tender crumb and prevents the cookies from spreading too much.
Unsalted Butter (softened): Adds richness and flavor. Softened butter creamed with sugar creates air, contributing to the light texture.
Large Egg: Binds the ingredients together and adds structure.
Vanilla Extract: Enhances the chocolate flavor and adds a warm, aromatic note.

For the Dreamy Whoopie Pie Filling:

Vegetable Shortening (Crisco recommended): Crucial for the filling’s stability and fluffy texture, helping it hold its shape.
Unsalted Butter (softened): Adds a rich, creamy taste to the filling.
Light Corn Syrup: Contributes to the smooth, glossy texture of the filling and helps prevent crystallization.
Vanilla Extract: Provides a classic, sweet aroma that complements the marshmallow.
Powdered Sugar (Confectioners’ Sugar): Creates a smooth, lump-free filling and adds sweetness.
Pinch of Salt: Balances the sweetness of the filling.
Marshmallow Creme (or Marshmallow Fluff): The star of the filling, giving it its characteristic light, airy, and undeniably delicious marshmallow flavor and texture.
Candy Canes or Peppermint Candies (crushed): The festive finishing touch! These add a refreshing minty crunch and beautiful holiday color.

Step-by-Step Guide to Baking Christmas Whoopie Pies

Creating these festive whoopie pies is a rewarding process. Follow these detailed instructions to ensure perfect, delicious results every time. Remember to consult the full recipe card at the end of this post for specific quantities and oven temperatures.

A mixing bowl with cocoa powder and baking soda about to be mixed. — **Step 1:** Begin by preheating your oven to 350°F (175°C). In a medium-sized bowl, combine the unsweetened cocoa powder with the baking soda. Gradually stir in enough hot water to form a smooth, thick paste. This “blooming” of the cocoa enhances its flavor dramatically.

Sour cream added to a chocolate mixture in a mixing bowl. — **Step 2:** Incorporate the sour cream into the cocoa mixture, mixing until it is thoroughly combined and smooth. Set this rich chocolate mixture aside for later use.

A mixing bowl filled with flour and other ingredients. — **Step 3:** In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures the leavening agents and salt are evenly distributed throughout the dry ingredients. Set this bowl aside.

Brown sugar added to a mixing bowl with shortening and butter. — **Step 4:** Using a stand mixer fitted with the paddle attachment, cream together the light brown sugar, vegetable shortening, and softened unsalted butter. Beat on medium speed until the mixture is light, fluffy, and pale in color. This process incorporates air, contributing to the cookies’ cake-like texture.

Eggs added to a mixing bowl with sugar etc. — **Step 5:** Add the large egg and vanilla extract to the creamed mixture. Beat again until everything is thoroughly incorporated and the mixture is smooth. Scrape down the sides of the bowl as needed to ensure even mixing.

Flour mixture being added to a mixing bowl with sugar mixture. — **Step 6:** Gradually add half of the dry flour mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix, which can lead to tough cookies.

A chocolate mixture being added to a mixing bowl with other ingredients. — **Step 7:** Now, add the reserved cocoa and sour cream mixture to the bowl. Mix again on low speed until fully incorporated, ensuring a uniform chocolate color throughout the batter.

A flour mixture being added to a mixing bowl with a chocolate mixture. — **Step 8:** Add the remaining half of the flour mixture to the bowl. Continue to mix on low speed until all ingredients are just incorporated and no dry streaks of flour remain. Be careful not to overmix at this stage.

Cookie batter dropped onto a baking sheet then being flattened with a spatula. — **Step 9:** Line a baking sheet with parchment paper. Using a ¼ cup measure (or a large cookie scoop), drop mounds of batter onto the prepared baking sheet, spacing them at least 3 inches apart. Lightly coat a knife or spatula with cooking oil or spray, then gently press down on the top of each mound to flatten them slightly.

Cookies baked on a baking sheet. — **Step 10:** Bake the cookies for 10-12 minutes, or until they are set and spring back lightly when touched. Remove the baking sheet from the oven and allow the cookies to cool completely on a wire rack before attempting to fill them. Cooling completely is crucial for the filling process.

Preparing the Fluffy Marshmallow Filling

Shortening and other ingredients added to a mixing bowl. — **Step 11:** In the bowl of your stand mixer, combine the vegetable shortening, softened unsalted butter, light corn syrup, vanilla extract, powdered sugar, and a pinch of salt. Beat on low speed initially to combine, then increase to medium speed and beat until the mixture is light and fluffy. Next, add the marshmallow fluff (or marshmallow creme) and continue beating until it’s evenly incorporated, creating a smooth and airy filling.

A fluffy mixture spooned on top of whoopie cookies. — **Step 12:** Once the cookies are completely cool, spoon or pipe a generous amount of marshmallow filling onto the flat side of half of the cookies. Aim for about ⅓ cup of filling per cookie half, adjusting to your preference.

Cookies placed on top of topped cookies, to make a whoopie pie. — **Step 13:** Gently place the remaining cookie halves on top of the filled cookies, pressing down lightly to create a sandwich.

A resealable bag with those Christmas mint candies, being crushed with a rolling pin. — **Step 14:** Place your candy canes or peppermint candies into a sturdy resealable bag. Use a rolling pin to crush them into small pieces. Carefully take each assembled whoopie pie and roll its edges in the crushed peppermint candy, ensuring the fluffy filling is coated all around the sides for that perfect festive look and minty crunch.

Pro Tip: If you find your marshmallow filling to be a little too soft or “squishy” to handle during assembly or when rolling in candy, simply place the completely assembled whoopie pies in the refrigerator for 15-30 minutes. This will allow the frosting to firm up, making them easier to manage and ensuring the crushed peppermint adheres beautifully.

Creative Variations and Substitute Ideas for Your Whoopie Pies

While the classic chocolate and peppermint combination is a holiday winner, these Christmas Whoopie Pies are wonderfully versatile. Feel free to experiment with these delicious variations and substitutions to tailor them to your taste or what you have on hand:

Cream Cheese Frosting: For a tangier and equally rich filling, consider using a cream cheese frosting instead of the marshmallow cream. You can even use a good quality store-bought cream cheese frosting to speed up the process if you’re short on time. A hint of peppermint extract can still be added to the cream cheese frosting for that festive touch.
Sprinkle Magic: If the strong mint flavor isn’t for everyone, or if you prefer a different aesthetic, replace the crushed peppermint candy with festive Christmas sprinkles. Red, green, and white nonpareils or jimmies will still give your whoopie pies a cheerful holiday look.
Chocolate Cookie Variations:
- Gingerbread Whoopie Pies: Swap out the chocolate cookie recipe for a gingerbread-flavored one for a truly warm and spicy holiday treat.
- Red Velvet Whoopie Pies: Add a touch of red food coloring to your chocolate cookie batter to create stunning red velvet whoopie pies, perfect for a vibrant display.
Filling Flavors:
- Peppermint Extract Boost: For an even stronger mint flavor in your marshmallow filling, add a few drops of food-grade peppermint extract.
- Chocolate Ganache Swirl: Swirl a little cooled chocolate ganache into your marshmallow filling for a double chocolate delight.
- Creamy Vanilla Bean: If peppermint isn’t your preference, simply omit it and enjoy a pure vanilla marshmallow filling. You could even add vanilla bean paste for visible specks of vanilla.
Crunchy Coatings:
- Toasted Coconut: Roll the edges in toasted coconut flakes for a tropical-winter twist.
- Mini Chocolate Chips: A coating of mini chocolate chips is always a crowd-pleaser for chocolate lovers.
- Chopped Nuts: Finely chopped pecans or walnuts could add a different texture and earthy flavor.

A close up side shot of some Christmas Whoopie Pies with crumbled peppermint candy.

Essential Equipment for Perfect Christmas Whoopie Pies

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To successfully create these delicious whoopie pies, you’ll need a few key pieces of kitchen equipment. For the most part, I utilized standard mixing bowls, a reliable whisk, and my stand mixer for effortless beating. A good quality baking sheet is also indispensable for evenly baked cookies.

You can find a complete list of all the recommended equipment, along with convenient affiliate links, within the recipe card provided below.

Stand Mixer: While a hand mixer can work, a stand mixer makes creaming butter and shortening, and whipping the marshmallow filling, much easier and more consistent.
Mixing Bowls: You’ll need at least two medium-sized bowls for dry and wet ingredients, and an additional bowl for the cocoa paste.
Whisk: For combining dry ingredients and initially stirring the cocoa paste.
Parchment Paper: Essential for lining baking sheets, preventing sticking, and ensuring easy cleanup.
Baking Sheets: Flat baking sheets are ideal for achieving uniform cookies.
Measuring Cups and Spoons: Accurate measurements are key in baking.
Rubber Spatula: For scraping down the sides of the bowl and gently folding ingredients.
¼ Cup Measuring Cup or Large Cookie Scoop: For portioning out the cookie batter consistently, ensuring uniform whoopie pie sizes.
Rolling Pin: To easily crush your candy canes or peppermint candies.
Wire Rack: For cooling your cookies completely before filling.

More Irresistible Cookie Recipes You’ll Love

If you’ve enjoyed baking these Christmas Whoopie Pies, you’re sure to find delight in these other fantastic cookie recipes:

Nutella Brownie Cookies
Lemon Jumbles
Christmas Whoopie Pies
Old Fashioned Tea Cakes

How to Store and Enjoy Leftover Christmas Whoopie Pies

Ensuring your delicious Christmas Whoopie Pies remain fresh and delightful is simple with proper storage:

Refrigeration: Store your whoopie pies in an airtight container in the refrigerator for up to one week. The filling, especially the marshmallow cream, holds up wonderfully when chilled. For the best flavor and texture, allow them to warm up slightly to room temperature before serving, as this softens the cookie and brings out the full flavor.

Freezing for Longer Storage: These whoopie pies freeze exceptionally well, making them perfect for making ahead during the busy holiday season. Place them in a single layer in a freezer-safe container, separating layers with parchment paper to prevent sticking. They can be frozen for up to six months. When ready to enjoy, simply transfer them from the freezer to the refrigerator overnight, then allow them to come to room temperature for about 30 minutes before serving.

Mel’s Kitchen Notes: Expert Tips for Success

One of the most crucial aspects of perfect whoopie pies is the filling consistency. It should be significantly thicker and firmer than you might initially expect from a frosting. If, after preparing your marshmallow filling, you find it to be too soft and yielding (before you even spread it onto the cookies), don’t despair! Simply add more powdered sugar, a tablespoon at a time, and beat well until it reaches a sturdy, pipeable consistency. If it’s already on the whoopie pies and still too soft, a quick chill in the refrigerator for 15-30 minutes before rolling in the crushed peppermints will help it firm up beautifully, ensuring a neat and festive finish.

Another important tip is to ensure your cookies are completely cooled before attempting to fill them. Warm cookies will melt the filling, leading to a messy whoopie pie. Patience during the cooling stage will pay off with perfectly assembled treats.

An overhead shot of a plate with 3 Christmas Whoopie Pies on it.

About The Author

Melanie Cagle

Melanie is a professional cook, passionate food photographer, and a true Cajun food connoisseur. Since 2020, she has been dedicated to sharing rigorously tested recipes and detailed culinary tutorials right here on her blog. Her commitment to quality and flavor ensures that every recipe you try is a success.

Melanie’s exceptional work and culinary expertise have been recognized and featured on prominent platforms including Fox News channels, Yahoo News, Southern Living, and many others, solidifying her reputation as a trusted voice in the food world.

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A Close up of a Christmas Whoopie Pie, with crushed peppermints.

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Christmas Whoopie Pies

Indulge in the timeless deliciousness of fresh, Christmas whoopie pies with this easy and traditional recipe, perfect for holiday celebrations.

Prep Time: 25 mins

Cook Time: 14 mins

Total Time: 39 mins

Servings: 6 pies

Cuisine: American, Christmas, Cookies, Dessert

Author: Melanie Cagle

Equipment

1 Glass Mixing Bowls
1 OXO Good Grips 11-Inch Balloon Whisk,Black
1 Stand Mixer
1 Non-Stick Baking Sheets

Ingredients

Cookies

⅔ Cup Unsweetened Cocoa Powder
1 teaspoon Baking Soda
½ Cup Sour Cream
2 Cups All Purpose Flour
1 teaspoon Baking Powder
¾ teaspoon Salt
1-⅓ Cups Light Brown Sugar
¼ Cup Vegetable Shortening (Crisco)
¼ Cup Unsalted Butter (softened)
1 Each Large Egg
2 teaspoons Vanilla Extract

Whoopie Pie Filling

⅓ Cup Vegetable Shortening (Crisco)
⅓ Cup Unsalted Butter (softened)
1 Tablespoon Light Corn Syrup
2 teaspoons Vanilla Extract
1 Cup Powdered Sugar
1 pinch Salt
1 (7 Ounce) Jar Marshmallow Creme
6 Each Candy Canes (or peppermint candies, crushed)

Instructions

Preheat oven to 350°F (175°C).
In a medium bowl, add the Cocoa Powder and baking soda. Mix together. Pour in enough hot water to create a smooth paste while stirring.
Stir in the Sour Cream until completely melted and combined. Set aside.
In another medium bowl, mix together the Flour, Baking Powder and Salt with a whisk. Set aside.
In the bowl of your stand mixer, add the Light Brown Sugar, Vegetable Shortening and Unsalted Butter. Beat until fluffy and light.
Add the Egg and Vanilla Extract and beat again until fully incorporated.
Add half of the flour mixture to the bowl and mix together on low speed.
Then add the cocoa mixture and beat together until smooth.
Finally, add the remaining half of the flour mixture and beat until everything is totally incorporated. Scrape the sides of the bowl as needed.
Using a ¼ cup measuring cup, scoop out a level amount of batter and drop onto a baking sheet lined with parchment paper. Repeat for the rest of the batter, spacing dollops at least 3″ apart.
Spray a knife or spatula with cooking spray and press lightly on top of each batter mound to smooth them down slightly.
Bake in the preheated oven for about 12-14 minutes, or until the cookies are set and spring back when gently touched. Remove from oven and repeat with any remaining batter.
Allow the baked cookies to cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely. This step is crucial before filling.
Next, prepare the marshmallow filling. Add the Vegetable Shortening, Unsalted Butter, Light Corn Syrup, Vanilla Extract, Powdered Sugar, and a pinch of salt to the bowl of your stand mixer. Beat on low speed until just combined, then increase speed to medium and beat until fluffy and well incorporated.
Add the entire Jar of Marshmallow Creme and beat again until the mixture is smooth, light, and very fluffy.
Spread about ⅓ Cup of the prepared filling onto the flat side of half of the cooled chocolate cookies.
Top each filled cookie with another cookie half, gently pressing down to form the whoopie pie sandwich.
Add the peppermint candies or candy canes to a resealable bag and crush thoroughly with a rolling pin. Take each assembled whoopie pie and carefully roll its edges in the crushed candy, so that the marshmallow filling gets coated on the outside for a beautiful, festive finish.

Notes

If you find the marshmallow filling to be too soft to handle the pies and coat with the crushed candy, refrigerate the assembled whoopie pies for a little while (15-30 minutes) to allow the filling to firm up before rolling them.

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