Peppermint Crunch Whoopie Pies

These Peppermint Crunch Whoopie Pies are made with two giant, soft sugar cookies packed with Andes peppermint crunch pieces and filled with fluffy vanilla cream. The ultimate holiday cookie sandwich – easy, festive, and impossible to share.

Yes, another dessert recipe from yours truly.

What can I say? I think I might have caught the baking bug, although they aren’t my biggest weakness – but my sweet little family definitely adores sweets.

Is there such a thing as a baking bug?

Or is it just Christmas baking spirited-ness? Who knows. I hope I keep it long enough to get through my daughter’s 14th birthday party tomorrow because I decided to be courageous enough to make a three tiered red velvet cake.

Keep fingers crossed please.

The sweet people at OXO were kind enough to send me a package of fun kitchen goodies and I’m excited to share what I made. OXO has a cancer foundation, Cookies For Kids’ Cancer, which raises money to fund pediatric cancer research through baking cookies and bake sales. It was founded by two OXO employees who were inspired by their son, who was diagnosed with cancer.

The first little goodie in my box is this awesome spatula. You can click the link to buy one for yourself and 50% of proceeds will go to their foundation – and they are very reasonably priced at just $7.99.

I also got these cutie patootie, almost so-cute-I-don’t-want-to-use-them-because-I’m-afraid-the-kids-will-misplace-them-when-it’s-their-turn-to-unload-the-dishwasher beakers.

But I will.

I just love them.

Now, onto the cookies!

If holiday desserts had a personality quiz, these Peppermint Crunch Whoopie Pies would absolutely get labeled as “the fun one who shows up to the party wearing sequins at 2pm.” They’re festive, fun, and they make your kitchen smell like a North Pole bake shop. And most importantly, they’re easy enough to throw together even when the December chaos hits full throttle and you’re one Amazon return away from losing it.

Bake them for parties, cookie swaps, homework bribery, or whatever the season calls for. Just make sure you set one aside for yourself, because these disappear faster than your holiday patience.

Why You’ll Love Them

• Big enough to count as one serving even though it’s definitely two. 
• Festive without requiring a piping bag or a degree in cookie construction. 
• Perfect texture: soft cookie, creamy middle, peppermint crunch. 
• Guaranteed to disappear from the cookie plate first.

Tips & Tricks

• Chill the dough: 20–30 minutes keeps them from spreading too far. 
• Use a cookie scoop for even sizes — uniform whoopie pies = holiday sanity. 
• Don’t skimp on the peppermint bits. December is not the month for moderation. 
• Make ahead friendly: both the cookies and the filling can be prepped a day ahead.

Storage

• Assembled: Store covered at room temp 1 day or refrigerated 3–4 days. 
• Unassembled cookies: Freeze up to 3 months. Thaw and fill when ready
• Filling: Refrigerate 4–5 days; rewhip if needed.

Variations of Peppermint Crunch Whoopie Pies

• Add melted chocolate to the filling for a chocolate filling.
• Add chocolate chips to the cookies and/or filling.
• Add food coloring to the filling.
• Make Peppermint Whoopie Pies by adding peppermint extract to the cookie dough.

Here’s the printable –

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Peppermint Crunch Whoopie Pies

Yield: 26-30 Whoopie Pies

Peppermint Crunch Whoopie Pies are made with two giant, soft sugar cookies packed with Andes peppermint crunch pieces and filled with fluffy vanilla cream. The ultimate holiday cookie sandwich—easy, festive, and impossible to share.

Print

Ingredients

Cookies

• 2 ¼ all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 sticks butter, softened
• ¾ cup brown sugar
• ¾ cup white sugar
• 2 large eggs
• 1 tsp vanilla
• 6 oz Andes Peppermint Crunch Baking Chips

Filling

• 2 cups powdered sugar
• 1 egg white
• 1 tsp vanilla
• ¼ cup shortening

Instructions

1. In a small bowl combine the flour through salt; set aside.
2. Add the butter and sugars to a stand mixer and mix on low until creamy, then add one egg at a time, stirring thoroughly between each addition.
3. Add the flour mixture 1/2 cup at a time with the mixer on low until all is incorporated; add peppermint chips and stir a few seconds more to combine.
4. Refrigerate dough for about 20 minutes. (That's what I like to do; spooning them out is easier and much less sticky).
5. Preheat oven to 375° and make the filling: Combine 1/2 cup powdered sugar, egg white, vanilla and shortening.
6. Add remaining sugar and stir until creamy. Store in refrigerator until ready to use.
7. On an ungreased baking sheet, drop dough by heaping tablespoons (I probably made mine a little bigger because I wanted big fat cookies) and bake for 8-10 minutes, until slightly golden brown, they will set more when you remove them from the oven. Cool on a wire rack completely - you don't want them falling apart when you spread the filling.
8. When cooled, put about a tablespoon of filling on a cookie, then top with another one.
9. Store any cookies left in air tight container in fridge.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.com and affiliated websites.

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  OXO Good Grips Non-Stick Pro Half Sheet 13 x 18 Inch
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  OXO Good Grips Medium Cookie Scoop,Black/Silver

Nutrition Information:

Yield: 26 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 18mgSodium: 163mgCarbohydrates: 42gFiber: 1gSugar: 33gProtein: 2g

The provided nutrition calculated may not always be accurate.

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Isn’t that spatula the cutest?

Updated December 9th, 2025