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Festive Candy Cane Whoopie Pies

Christmas and whoopie pies - a piece of my childhood nostalgia..  These candy cane whoopie pies bring back memories of childhood and Christmas!

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Posted By: Amy Kristy
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Prep Time: 15 | Cook Time: 9-10 | Ready In: 24-25
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  • 1 3/4 cups all purpose flour
  • 3/4 cup Dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup white sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup buttermilk
  • 1/2 cup milk


  • 1 cup unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 x 7 ounce marshmallow creme
  • 2 cups powdered sugar, sifted
  • 1/2 cup crushed candy canes


  • Candy canes broken into large pieces, more or less to taste
  • Powdered sugar to sprinkle on finished cookies


Cooking Process:


Preheat the oven to 350 and line two trays with baking paper.

Sift the dry ingredients together in a bowl and set aside.  Mix the buttermilk with milk in a small bowl and set aside.  Beat the butter and sugar until light and fluffy.  Add egg and beat until well combined, then add the vanilla extract.  With the mixer running on a low speed, alternately add the flour and milk mixtures in three batches, beginning and ending with the flour forming a thick batter

Place heaping tablespoons of batter on a cookie sheet lined with parchment paper.  Be sure to leave enough space between dough so that cookies don't overlap while baking.  Bake for 9-10 minutes. 


Beat butter until smooth, then add vanilla extract and marshmallow fluff.  

Reduce the mixer speed to low and gradually add the sugar, mixing well after each addition.  Ensure everything is properly mixed in by scraping down the sides of the bowl. Increase the speed to high and beat for about 5 minutes until light and fluffy,stir in the crushed candy canes.


Take 2 cookies and fill them with desired amount of the filling.  Sprinkle with powdered sugar