Peppermint Chocolate Whoopie Pies (Print Version)

# Ingredients:

01 - 2 cups all-purpose flour.
02 - 1/2 cup cocoa powder.
03 - 1 teaspoon baking soda.
04 - 3/4 teaspoon salt.
05 - 1/2 cup unsalted butter, at room temperature.
06 - 1 cup packed brown sugar.
07 - 1 large egg, at room temperature.
08 - 1 teaspoon vanilla extract.
09 - 1 cup buttermilk, at room temperature.
10 - 3/4 cup unsalted butter, at room temperature (for filling).
11 - 1 1/4 cups confectioners' sugar, sifted.
12 - 1 teaspoon vanilla extract (for filling).
13 - 1/2 teaspoon peppermint extract.
14 - 1/8 teaspoon salt (for filling).
15 - 2 1/2 cups marshmallow crème.
16 - Crushed candy canes, for garnish.

# Instructions:

01 - Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.
02 - Whisk flour, cocoa powder, baking soda, and salt together.
03 - Beat butter and brown sugar until fluffy, add egg and vanilla. Alternate adding flour mixture and buttermilk.
04 - Scoop 2 teaspoons batter per cookie, bake 10 minutes until centers spring back.
05 - Beat butter and sugar, add extracts and salt. Mix in marshmallow crème. Refrigerate 30 minutes.
06 - Spread filling between cookies and roll edges in crushed candy canes.

# Notes:

01 - Store in refrigerator up to 3 days.
02 - Can be frozen up to 2 months.
03 - Use parchment between layers when stacking.
04 - All ingredients should be room temperature.

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