Get ready to revolutionize your dessert game with these mind-blowing Sourdough Chocolate Peppermint Whoopie Pies that will make your taste buds dance with joy! Imagine biting into a rich, chocolatey cookie cake with a hint of tangy sourdough and a refreshing peppermint kick that'll transport you to dessert heaven. Whether you're a baking enthusiast or a sweet treat lover, this recipe is about to become your new obsession – a perfect blend of nostalgic comfort and gourmet sophistication that will impress everyone from family gatherings to fancy dinner parties.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins
Cuisine: American
Serves: 10 whoopie pies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sourdough starter
- 1/2 cup cocoa powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup peppermint frosting
Instructions
- Prepare your workspace by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined and no lumps remain.
- In a separate large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the egg and sourdough starter to the butter mixture, beating until fully incorporated. Mix in the peppermint extract, ensuring even distribution.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
- Using a cookie scoop or tablespoon, drop rounded portions of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft. Allow cookies to cool on the baking sheet for 5 minutes.
- Transfer the cookie cakes to a wire rack and let them cool completely to room temperature.
- Once cooled, pipe or spread peppermint frosting on the flat side of half the cookies, then sandwich with the remaining cookies.
- For best flavor and texture, refrigerate whoopie pies for 30 minutes before serving to allow frosting to set.
- Store completed whoopie pies in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Ensure your butter and egg are at room temperature for smoother mixing and better incorporation of ingredients.
- Don't overmix the batter – this can lead to tough, dense cookies instead of light, cake-like whoopie pies.
- Use a cookie scoop for uniform-sized cookies that will create perfectly matched sandwiches.
- Let the cookies cool completely before adding frosting to prevent melting and sliding.
- For an extra flavor boost, consider adding a sprinkle of crushed candy canes on the frosting edges.
- If your sourdough starter is particularly wet, you might need to adjust flour slightly to maintain the right cookie consistency.
- Refrigerating before serving helps the frosting set and enhances the flavor melding between the cookie and filling.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
