Mint Chocolate Whoopie Pies are two soft, pillowy chocolate cake rounds sandwiched together with a cool, fluffy mint buttercream.
I make a batch of these every winter when I need something festive that still feels like a proper dessert, not just a cookie.
The chocolate cakes stay soft for days, and the mint filling has that classic mint chocolate chip ice cream flavor that never goes out of style.
This recipe uses simple pantry staples, no fancy techniques, and comes together in one afternoon.
If you have ever made drop cookies, you already have the skills for this one.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 12 minutes |
| Total Time | 52 minutes |
| Servings | 12 whoopie pies |
| Difficulty Level | Easy |
These little cake sandwiches are close cousins to my classic Whoopie Pie Recipe, just with a minty holiday twist baked right in.
Why You’ll Love This Mint Chocolate Whoopie Pies
There are plenty of reasons this recipe earns a permanent spot in my holiday baking rotation.
The cakes stay soft and moist for days, and the filling gives you that nostalgic mint chocolate chip flavor in every bite.
- Soft, cake like chocolate cookies with a rich cocoa flavor
- Cool, fluffy mint buttercream filling with real peppermint flavor
- No special equipment or advanced baking skills required
- Freezer friendly, so you can make a batch ahead of time
- Perfect for Christmas, St. Patrick’s Day, or any mint chocolate craving
My family tends to fight over the last one in the container, so I usually make a double batch.
You might also enjoy: Red Velvet Whoopie Pies if you want a different filling and color combination for a holiday dessert table.
Ingredients
You likely already have most of these ingredients in your kitchen, aside from the peppermint extract and cocoa powder.
- For the chocolate cakes:
- 2 cups all purpose flour
- 3/4 cup Dutch process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the mint buttercream filling:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 1/2 teaspoons pure peppermint extract
- 3 to 4 drops green gel food coloring, optional
- Pinch of salt
For an easy filling variation, my Peppermint Bark Recipe uses a similar mint and chocolate combination if you want to compare flavor profiles.
Kitchen Equipment Needed
Nothing here is complicated. A hand mixer or stand mixer will make the process faster, but you can also mix everything by hand with a sturdy spoon.
- Stand mixer or hand mixer
- Two large mixing bowls
- Cookie scoop (2 tablespoon size)
- Silicone baking mats or parchment paper
- Baking sheets
- Wire cooling rack
- Offset spatula
- Piping bags, optional
I baked my very first batch of these with my Vanilla Whoopie Pies recipe as my guide, since the mixing method is nearly identical.
Recommended Products for This Recipe
These are a few products I personally use and recommend, based on years of making whoopie pies and other sandwich cookies at home.
1. KitchenAid Artisan Stand Mixer
This mixer makes creaming the butter and sugar for both the cakes and the buttercream almost effortless.
It gives you a lighter, fluffier filling than mixing by hand, and it holds up well for years of regular baking.
2. OXO Good Grips Medium Cookie Scoop
Using a scoop keeps every cake round the same size, which means your whoopie pies bake evenly and match up neatly when you sandwich them together.
It also speeds up portioning a batch significantly.
3. USA Pan Nonstick Baking Sheet
A heavy gauge baking sheet prevents the bottoms of the cakes from scorching, which is a common issue with thin, cheap pans.
Even heat distribution means consistent, soft cakes batch after batch.
4. Wilton Disposable Piping Bags
Piping the mint filling instead of spreading it with a knife gives you a thicker, more even layer and a much neater looking whoopie pie.
Disposable bags also make cleanup faster on a busy baking day.
I picked up most of these habits while testing my Chocolate Peppermint Cake Recipe, since the flavor pairing and tools overlap quite a bit.
Step-by-Step Instructions: How to Make Mint Chocolate Whoopie Pies
1. Prep Your Kitchen and Preheat the Oven
- Preheat your oven to 350 degrees Fahrenheit.
- Line two baking sheets with silicone baking mats or parchment paper.
- Set out your butter and egg so they come to room temperature, this helps everything mix together smoothly.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, Dutch process cocoa powder, baking soda, and salt.
- Whisk until the cocoa powder is fully blended in, with no dry streaks or clumps.
- Set this bowl aside for later.
3. Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed.
- Beat for about 2 to 3 minutes, until the mixture is light, fluffy, and noticeably paler in color.
- Scrape down the sides of the bowl with a spatula partway through so everything mixes evenly.
4. Add the Egg and Vanilla
- Add the egg and vanilla extract to the creamed butter mixture.
- Beat on medium speed until fully combined and smooth, about 1 minute.
5. Alternate Adding Dry Ingredients and Buttermilk
- With the mixer on low speed, add about a third of the flour mixture to the butter mixture.
- Mix until just combined, then pour in half of the buttermilk and mix again until just combined.
- Repeat this process, alternating flour mixture and buttermilk, ending with the last of the flour mixture.
- Stop mixing as soon as no dry flour is visible, overmixing can make the cakes tough.
6. Scoop and Bake the Cakes
- Using a 2 tablespoon cookie scoop, drop rounded portions of batter onto the prepared baking sheets.
- Space each scoop about 2 inches apart, since the batter will spread slightly as it bakes.
- Bake for 10 to 12 minutes, until the tops spring back lightly when touched.
- Bake one sheet at a time for the most even results.
7. Cool the Cakes Completely
- Let the cakes rest on the baking sheet for 5 minutes.
- Transfer them to a wire cooling rack and let them cool completely, about 20 minutes, before filling.
- Filling warm cakes will melt the buttercream, so patience matters here.
8. Make the Mint Buttercream Filling
- In a large bowl, beat the softened butter on medium speed until smooth and creamy.
- Add the powdered sugar one cup at a time, beating well after each addition.
- Add the heavy cream, peppermint extract, green gel food coloring if using, and a pinch of salt.
- Beat on medium high speed for 2 to 3 minutes, until light, fluffy, and pale green.
9. Assemble the Whoopie Pies
- Match the cooled cakes into pairs of similar size.
- Pipe or spread about 2 to 3 tablespoons of mint buttercream onto the flat side of one cake.
- Top with the second cake, flat side down, and gently press together until the filling reaches the edges.
- Repeat with the remaining cakes and filling.
Tips for The Best Mint Chocolate Whoopie Pies
A few small details make a big difference in how these turn out.
- Measure your flour with a spoon and level method, packing it in can make the cakes dry
- Use room temperature butter and egg so the batter mixes evenly
- Do not skip cooling the cakes fully before filling, or the buttercream will slide right off
- Chill the filling for 10 minutes if it feels too soft to pipe neatly
- Match cake sizes by weighing them, if you want perfectly uniform whoopie pies
These tips came from a lot of trial and error while developing my Gingerbread Whoopie Pies, which uses the exact same base method.
Serving Suggestions
These whoopie pies are rich enough to stand on their own, but a few pairings make them feel extra special.
I like to serve them alongside a warm drink, since the cold mint filling contrasts nicely with something hot.
- A mug of Peppermint Hot Chocolate for a double mint moment
- A scoop of vanilla ice cream on the side for a plated dessert
- A dusting of crushed candy canes on top for the holidays
- Fresh coffee or espresso to balance the sweetness
Variations of Mint Chocolate Whoopie Pies
Once you have the base recipe down, it is easy to switch things up depending on the occasion.
- Roll the edges in crushed candy canes for a festive, crunchy border
- Swap the buttercream for a marshmallow cream filling for a more traditional whoopie pie texture
- Add mini chocolate chips to the buttercream for a mint chocolate chip effect
- Use dark chocolate cocoa powder for a deeper, more intense chocolate flavor
- Make mini versions using a 1 tablespoon scoop for bite sized party treats
Read Also: Strawberry Whoopie Pies Recipe
Storage and Reheating
These whoopie pies store well, which makes them great for making ahead of a party or holiday gathering.
- Store in an airtight container in the refrigerator for up to 5 days
- Let them sit at room temperature for 10 minutes before serving for the best texture
- Freeze unfilled cakes in a freezer bag for up to 2 months
- Freeze fully assembled whoopie pies individually wrapped for up to 1 month
- Thaw frozen whoopie pies in the refrigerator overnight before serving
This pairs nicely with my Chocolate Mousse Pie Recipe if you are planning a dessert table that needs a few make ahead options.
Nutritional Facts
Nutritional values are estimated per whoopie pie and will vary based on the exact ingredients and portion sizes used.
- Calories: 420
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 55mg
- Sodium: 210mg
- Total Carbohydrates: 58g
- Sugars: 44g
- Protein: 4g
For a lighter option, try: Chocolate Truffles Recipe, which uses a smaller portion size per serving.
Health Benefits of Key Ingredients
While this is very much a treat, a few of the ingredients do offer some nutritional upside.
Cocoa powder is rich in antioxidants called flavanols, which have been linked to heart health in moderate amounts.
- Cocoa powder provides antioxidants and a small amount of iron
- Peppermint extract comes from peppermint oil, which has been used traditionally to soothe digestion
- Eggs provide protein and important vitamins like B12
- Buttermilk offers calcium and a bit of protein, along with its tenderizing effect on the batter
My Peppermint Patties Recipe also uses peppermint extract if you want another way to enjoy that same cooling mint flavor.
FAQs About Mint Chocolate Whoopie Pies
1. Can I use peppermint extract instead of mint extract?
Yes, peppermint extract is actually the more common choice for this recipe.
Peppermint has a sharper, more classic mint flavor, while spearmint extract tastes softer and slightly sweeter.
2. Why did my whoopie pie cakes spread too thin?
This usually happens if the butter was too warm or melted when you creamed it.
Make sure your butter is softened but still cool to the touch, not greasy or shiny.
3. Can I make the filling ahead of time?
Yes, the mint buttercream can be made up to 3 days in advance.
Store it in an airtight container in the refrigerator, then let it soften at room temperature before piping.
4. Do I need to use green food coloring?
No, the food coloring is purely cosmetic and does not affect the flavor at all.
You can leave it out entirely if you prefer a naturally white filling.
5. Can I use shortening instead of butter in the cakes?
Yes, shortening is actually the more traditional choice for classic whoopie pie cakes.
It creates a softer, more tender crumb, though butter adds a richer flavor.
Mint Chocolate Whoopie Pies
Ingredients
- 2 cups all purpose flour
- 3/4 cup Dutch process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 1/2 teaspoons pure peppermint extract
- green gel food coloring 3 to 4 drops, optional
- salt pinch
Equipment
- Stand mixer or hand mixer
- Cookie scoop 2 tablespoon size
- Silicone baking mats or parchment paper
- Baking sheets
- Wire cooling rack
- Offset spatula
- Piping bags optional
Method
- Preheat oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until fully blended.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add egg and vanilla extract and beat until fully combined and smooth, about 1 minute.
- With mixer on low, add a third of flour mixture, mix until just combined, then add half of buttermilk and mix again. Repeat, ending with flour. Do not overmix.
- Drop 2-tablespoon portions of batter onto prepared baking sheets, spaced 2 inches apart. Bake for 10-12 minutes until tops spring back.
- Let cool on baking sheet for 5 minutes, then transfer to a wire rack and cool completely before filling.
- Beat softened butter until smooth. Add powdered sugar one cup at a time, then add heavy cream, peppermint extract, food coloring, and salt. Beat until light and fluffy.
- Match cake rounds into pairs. Pipe or spread 2-3 tablespoons of buttercream on the flat side of one cake, top with the other cake, and press gently.
Nutrition
Notes
- Measure your flour with the spoon and level method to avoid dry, dense cakes.
- Use room temperature butter and egg for a smooth, evenly mixed batter.
- Do not skip cooling the cakes completely before filling, or the buttercream will melt and slide off.
- If the filling feels too soft to pipe, chill it for 10 minutes to firm it up.
- For uniform whoopie pies, weigh your cake rounds and match them by size before assembling.
- Roll the edges of the finished whoopie pies in crushed candy canes for a festive, crunchy finish.
- Store in an airtight container in the refrigerator for up to 5 days; let sit at room temperature for 10 minutes before serving.
- Freeze unfilled cakes in a freezer bag for up to 2 months, or freeze fully assembled pies individually wrapped for up to 1 month.
- Swap the buttercream for a marshmallow cream filling for a more traditional whoopie pie texture.
- Add mini chocolate chips to the buttercream for a mint chocolate chip effect.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Mint Chocolate Whoopie Pies are one of those desserts that always disappear faster than I expect.
The soft chocolate cakes and cool, fluffy mint filling just work so well together, especially during the holiday season.
I hope this one earns a spot in your baking rotation too.
If you give these a try, I would love to hear how they turned out, so feel free to leave a comment or share a photo below.
Recommended:
- Christmas Peppermint Pie Recipe
- Peppermint Chocolate Chip Cookies
- Chocolate Pudding Pie Recipe
- Chocolate Cream Pie Recipe
- Chocolate Fudge Recipe
