Peppermint Bark Whoopie Pies - Bake from Scratch

With a rich, cocoa-infused cookie and a creamy, marshmallow filling, these Peppermint Bark Whoopie Pies are a festive treat that captures the spirit of the season.Photo courtesy of Lynn and Taylor Stewart Peppermint Bark Whoopie Pies Print Recipe Pin Recipe Makes about 16 cookies Ingredients  Cookies:2 cups all-purpose flour7 tablespoons unsweetened cocoa powder1 teaspoon kosher salt1 teaspoon baking powder1 teaspoon baking soda5 tablespoons unsalted butter, softened1 cup granulated sugar2 large eggs, room temperature1 teaspoon vanilla extract1 cup low-fat buttermilk, room temperatureFilling:1 cup marshmallow creme½ cup unsalted butter, softened1½ cups confectioners’ sugar1 teaspoon vanilla extract¼ teaspoon peppermint extract⅛ teaspoon kosher salt½ sheet Williams Sonoma Peppermint Bark, crushed and divided InstructionsPreheat oven to 375°.Line baking sheets with parchment paper.For cookies: In a medium bowl, whisk together flour, cocoa, salt, baking powder, and baking soda.In a large bowl, beat butter and granulated sugar with a mixer on medium speed until fluffy.

Add eggs, one at a time, beating until combined.Beat in vanilla.Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, and beating just until combined