Thin Mint Whoopie Pies

These light and fluffy treats can satisfy anyone’s sweet tooth. 

Prep Time 30 minutes Total Time 1 hour Servings 15 pies

Ingredients

Cookies

•  2 cups flour all-purpose
•  1/2 cup unsweetened cocoa
•  1 1/2 tsp baking soda
•  1 tsp salt
•  1/2 cup unsalted butter softened
•  2/3 cup light brown sugar
•  1/3 cup granulated sugar
•  1 large egg
•  1 cup whole buttermilk
•  1/2 tsp vanilla extract
•  1 tsp mint extract

Filling

•  6 oz cream cheese softened
•  1/2 cup unsalted butter softened
•  2 cups powdered sugar
•  1/2 tsp vanilla extract
•  1/2 tsp mint extract
•  1/4 tsp salt
•  green food coloring
•  8 thin mints cookies crushed

Instructions

1. Prepare the Cookies: Preheat oven to 350°F. Sift flour, cocoa, baking soda, and salt into a medium bowl, set aside.
2. Beat together butter, brown sugar, and granulated sugar in the bowl of an electric stand mixer fitted with a paddle attachment on medium speed until fluffy, about 3 minutes. Add egg, and blend to combine. Turn mixer to “stir”; slowly add flour mixture, and beat until combined. Turn mixer to medium speed; slowly add buttermilk, and beat just until combined. Stir in vanilla and mint extract.
3. Using a 1-ounce ice cream scoop, scoop 30 rounded scoops, 2-inches apart, on baking sheets lined with parchment paper. Bake in preheated oven until slightly cracked and cookies slightly spring back 10 to 12 minutes. Let cool on baking sheets set on wire racks.
4. Prepare the Filling: Beat together cream cheese and butter with an electric mixer on medium speed until slightly fluffy. Gradually add powdered sugar until well incorporated. Add vanilla, mint, salt, and 3 drops of green food coloring to achieve a pale green color. Stir in crushed Thin Mints cookies until incorporated. Place filling in a large zip-top bag, and snip the corner. Pipe filling evenly on 15 of the cookies. Top with remaining cookies.