Chocolate Whoopie Pies with Peppermint Filling - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Dawn Casale and David Crofton
Spongy chocolate cookies hold generous dollops of smooth, creamy, minty filling — the perfect bite-sized holiday treat.
Ingredients
- 2 c. all-purpose flour
- 1/2 c. Dutch-processed cocoa powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. granulated sugar
- 1/2 c. light-brown sugar
- 1/2 c. plain whole-milk yogurt
- 1/3 c. canola oil
- 3 large eggs
- 1 tsp. vanilla extract
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with paddle attachment, beat together sugars, yogurt, oil, eggs, and vanilla on medium speed until mixed, about 3 minutes. Scrape down sides of bowl as needed. Reduce mixer speed to low; gradually add flour mixture and mix for 30 seconds. Cover and refrigerate batter until chilled, about 30 minutes.
- Preheat oven to 350 degrees F. Transfer batter to a pastry bag fitted with a large plain tip (about 1/2 inch wide). Pipe 2-inch circles onto parchment-lined baking sheets, spacing whoopies 1 1/2 inches apart. (Keep batter refrigerated between batches.)
- Bake until whoopies spring back when touched, about 9 minutes. Cool completely on pans.
- To make filling: In the bowl of an electric mixer fitted with paddle attachment, beat together cream cheese and butter on medium speed until fluffy, about 3 minutes. Scrape down sides of bowl as needed. Reduce mixer speed to low; add peppermint extract and salt, and mix for 30 seconds. Gradually add confectioners' sugar and mix for 1 minute. If filling is too soft to hold its shape, add more confectioners' sugar, 1 tablespoon at a time, until desired consistency. (Store in refrigerator, in an airtight container with plastic wrap pressed onto surface of filling, for up to 5 days.)
- To fill pies: Turn half the whoopies over so they're bottom-side up. Using a pastry bag or butter knife, add a dollop (1 1/2 tablespoons) of Peppermint Filling onto each whoopie bottom. Top with remaining whoopies.
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