Red velvet whoopie pies with peppermint filling

Do you know how whoopie pies got their name? The story goes like this. Amish women often baked these cake-cookie treats (then called hucklebucks) and secretly placed them into the lunchboxes of their farmer family members. When they were discovered, the farmers would yell, "Whoopie!"

If you like cake and cookies and delicious, creamy frosting, you will love these whoopie pies. They were yet another treat that we in our house immediately labeled: DANGEROUS! BRING TO WORK ASAP!

(Source: 100 Best Cookies magazine)

Preheat your oven to 375 degrees F.

In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds.


1 cup brown sugar

2 Tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Beat until combined, occasionally scraping the sides of the bowl.

Beat in 1 egg and 1 teaspoon of vanilla until just combined.

Add a total of 2 cups of all-purpose flour, 1 cup at a time, and beat on low speed until combined.

Add a total of 1/2 cup of buttermilk, 1/4 cup at a time, and beat on low speed until combined.

Add a 1-oz. bottle of red food coloring.

Stir. Wow! Red!

Drop batter by rounded teaspoons onto a lightly greased (or parchment-covered) baking sheet.

Bake in preheated oven for 7-9 minutes, or until edges are set. Allow whoopie pies to cool.

Spread Peppermint Cream Cheese Frosting onto the bottoms of half of the cookies. Top with remaining cookies, bottom side down.

Store in the refrigerator for up to 3 days. Remove from refrigerator 15 minutes before serving.

And then yell, "WHOOPIE!"

Click here for a printable recipe!