I thought that these whoopie pies looked the most visually festive so what better cookie to post for Christmas day? I know, I can’t believe I’m still on top of this and am actually posting on Christmas day either. Go me! #humblebrag (side note (warning!! loooonnnnggg side note 😉 ), I have no idea why I just did that hashtag Twitter thing. I am totally the kind of old who has found myself on numerous occasions saying things in a crotchety old man voice like “What’s the deal with the Twitter? I just don’t get it.” Then people try and explain to me how you can just write quick little posts about things. And then I’m all like “so….like status updates on Facebook?” “Yes, kind of, but you’re limited to 140 characters” (side side note – I had to look that up just now, I didn’t really know the limit in case you thought I was lying about my complete lack of understanding). “So…. what you’re saying is, it’s worse/ more limited than status updates on Facebook? And also, that that’s it’s only purpose?” Doesn’t that just seem like the digital equivalent of buying a tiny crappy: knife, screw driver, fork, nail file, scissors, bottle opener etc. and carrying them all around in your pocket because who knows when you’ll need those things? Or….. – and I’m just riffing off the cuff here – you could do something crazy like, I don’t know, buy yourself a Swiss army knife? You know, so you have everything in one place? (and also avoid stabbing yourself by accident with an uncovered mini knife in your pocket. “Is that a knife stab wound in your pocket, or are you just going to great lengths to get away from me?” 😉 )
Anyway, it’s Christmas, I think I’ve more than fulfilled my stabbing talk quotient 😉 . On with the cookies! You may or may not remember my previous/ first foray into whoopie pies, which were maple-y and pumpkin-y and filled with maple cinnamon cream cheese goodness. I essentially just took that recipe, made a whole whack of alterations to make chocolate mint candy cane whoopie pies.
When I first started thinking of chocolate mint whoopie pies, I did what I typically do with most ideas I have and I Google’d to see what similar kinds of things other people have made. This helps me to sort of solidify how I want to go about bringing my desserty creations to life. However, in this particular instance, I’m apparently a super genius whereby no one else had thought of chocolate candy cane/ mint whoopie pies. At least not the way that I wanted to make them. You see, the one downside of the maple pumpkin whoopie pies I made was that the filling, being softer and cream cheesy, would ooze out the sides slightly when you bit into them (mmmm….icing). I didn’t want that happening for these though, so what I wanted to do was mint cookies with a firmer chocolate ganache filling.
If you Google “chocolate mint whoopie pies” though (go ahead, I’ll wait 🙂 ), you’ll notice that they are all chocolate cookies with a mint buttercream filling (or mint cream cheese filling, or some variation of that). No matter how I tried wording it (e.g. “mint cookie whoopie pies with chocolate filling” etc.), the results were basically the same.
To be perfectly honest, I was shocked, but also kind of excited. No matter how innovative I have ever thought that an idea I’ve had is, I can virtually always find someone on the interwebs who has previously done it. I mean, it’s the internet – good luck with creating something unique. But today ladies and gentlemen, we have done it! (I mean, they’re not that innovative, but I don’t care, I’m embracing it anyway. Also, please avoid what I know would be my own tendency if someone made a claim like that, to obsessively Google until you find proof that someone has already done this before. Because despite my allegation, somebody probably has. Let me live in my Christmas bubble of pride for at least a few minutes 😉 ).
Merry Christmas everyone and let’s all Whoopie it up for the New Year! 😉
Yield: 5 dozen cookies
- ½ cup non-dairy milk
- 1.5 teaspoons lemon juice
- 1 cup pastry flour (or just substitute with all purpose flour if that’s all you have – so a total of 3 1/2 cups of flour)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1 cup packed brown sugar
- 1/4 cup vegan butter, melted
- 1/4 cup coconut oil, melted
- 1 egg replacer
- 2 teaspoon mint extract
- ½ teaspoon vanilla
- Crushed candy canes (optional)
- 1/2 cups vegan butter, room temperature
- 1 teaspoon vanilla
- 1/4 cup melted vegan chocolate
- 1/2 cup cocoa powder
- 1 cup icing sugar
- 1 tablespoon maple syrup
- 1 1/2 – 2 tablespoons non-dairy milk
- In a small bowl combine non-dairy milk with lemon juice and allow to sit for at least 10 minutes.
- Preheat oven to 350F and line a couple of baking sheets with silpat or parchment paper.
- In a medium sized bowl, sift together both flours, baking powder, baking soda and salt.
- In a large bowl, whisk together brown sugar, butter, coconut oil, vegan “buttermilk” (aka your non-dairy milk lemon juice mixture that you’ve set aside), egg replacer, vanilla and mint extracts until smooth and well combined.
- Stir the dry ingredients into the wet ingredients using a mixing spoon (try not to overmix).
- Using either a small cookie scoop or a tablespoon, scoop batter into small mounds on your baking sheet. They don’t really spread out much when baking, so an inch or two between each cookie should be more than enough.
- Bake for 12-15 minutes, or until cookies spring back slightly when touched. Allow to cool while making the chocolate ganache filling.
- In a medium sized bowl, beat together the butter, vanilla and chocolate. Slowly add the cocoa powder and mix to combine. Beat in the icing sugar and maple syrup. Add the non-dairy milk slowly, only adding as much as you need to get the right spreadable consistency.
- Spread the frosting between two cookies to create a sandwich, sprinkle a layer of crushed candy canes on top of the icing before placing second cookie on top, and then roll the edges in crushed candy canes if desired.
- Store in the refrigerator.