Peppermint Chocolate Truffle Whoopie Pies If you have been visiting this site for a while now, then you have probably figured out that I like to take simple recipes and give them a little flair by using International Delight Coffee Creamers. It is simple to do and there are tons of flavors available! Peppermint Chocolate Truffle Whoopie Pies I decided to make some Whoopie Pies with a Holiday flair so I picked up some Peppermint Chocolate Truffle International Delight Coffee Creamer and substituted the milk in the Whoopie Pie Recipe that my mom had, which turned out to be a Good Housekeeping Recipe! Give these a try – the peppermint flavor is just a small kick and my peppermint loving kids gave it a thumbs up. I REALLY wanted to try the Pumpkin Spice flavor, but when I asked about mixing Pumpkin and Chocolate on my Facebook page I got a mixed response! If any of you are brave enough, let me know how it tastes!

Peppermint Chocolate Truffle Whoopie Pies

Cook Time12 mins
Author: seven thirty three

Ingredients

Cookie Dough

  • 2 cups all-purpose flour
  • 1 cup sugar
  • .75 cup International Delight Peppermint Chocolate Truffle Coffee Creamer
  • .5 cup unsweetened cocoa
  • 6 tablespoons butter/margarine melted
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • .25 teaspoon salt
  • 1 large egg
  • Marshmallow Creme Filling
  • 6 tablespoon butter or margarine slightly softened
  • 1 cup confectioners sugar
  • 1 jar 7 ounces marshmallow fluff
  • 1 teaspoon International Delight Peppermint Chocolate Truffle Coffee Creamer

Instructions

  • Preheat over to 350 degrees F. Grease 2 large cookie sheets.
  • Prepare Cookie Dough. In a large bowl, with spoon, mix all dough ingredients until smooth.
  • Drop dough by heaping tablespoons, 2 inches apart, on each prepared cookie sheet.
  • Bake 14 minutes until puffy - test by inserting a toothpick in the center, it is done if the toothpick comes out clean. Transfer cookies to wire racks to cool completely.
  • While cookies are baking, prepare Marshmallow Creme Filling. In a large bowl, with mixer at medium speed, beat butter until smooth. Reduce speed to low; gradually be in confectioners sugar, marshallow fluff and International Delight.
  • Spread filling onto flat side of cookie and top with a second cookie.

Notes

Adapted from Good House Keeping
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