Mint Chocolate Chip Whoopie Pies

Pillowy-soft Mint Chocolate Chip Whoopie Pies sandwiched with peppermint cream cheese buttercream. With just the right hint of green, they’re a great pick for St. Patrick’s Day or the Christmas season.

When I think about what to make for St. Patrick’s Day I always lean towards chocolate mint. Forget about the Corned Beef and Cabbage, Shepherd’s Pie, and Irish Stew. I’m all about the desserts!

Mint Chocolate Chip Whoopie Pies are just the right amount of green to make them perfect for St. Patrick’s Day.


Why This Recipe is a Keeper

Everyone loves a good chocolate whoopie pie. Soft like a chocolate cake, but firm enough like a chocolate cookie.

  • Using boxed mixes makes the whoopie pie batter super easy, so the pies only take about 35 minutes!
  • Mini chocolate chips give a textural contrast to soft buttercream and chocolate cake.
  • They’re freezer-friendly and can be made in bulk ahead of time! 
  • A delicious treat that can be served ice-cold that’s reminiscent of an ice cream sandwich.

Ingredient Notes

  • Chocolate cake mix – Boxed chocolate cake mix creates a light, chocolatey whoopie pie. Buy an extra box to make a batch of cake mix cookies.
  • Instant chocolate pudding mix – This adds more chocolate flavor and structure to the batter. 
  • Cream cheese – Soft cream cheese makes a creamy, tangy filling. 
  • Powdered sugar – Powdered sugar sweetens the filling and helps it to keep its shape.
  • Peppermint extract – Adds minty-fresh flavor to the buttercream.
  • Green food coloring gel – Green food coloring matches the color of the filling to its minty flavor.
  • Mini chocolate chips – These add more chocolate, texture, and a mouthwatering appearance to the filling.
  • Unsalted butter – Using butter without salt allows you more control of the final flavor. Make sure your butter is soft at room temperature before using it. Use our tips and tricks showing how to soften butter quickly.

Easy Instructions

  1. Make your batter. In a large mixing bowl, beat the cake mix, pudding mix, softened butter, eggs, and water until well-blended. This will take about 3 minutes. Scrape down the sides of the bowl as needed. 
  2. Scoop the batter. On a baking sheet lined with a Silpat, use a 2-tablespoon scoop and drop the cookies 3-4 inches apart. 
  3. Bake and cool. Bake for 14 minutes at 350°F. Then let the cookies cool completely on the baking sheet.

PRO TIP: By letting them cool on the sheet, they’ll keep a more rounded dome on top (instead of falling flat). But if they do flatten, they’re delicious anyway!

  1. Prepare your filling. Combine the cream cheese, butter, powdered sugar, peppermint, and food coloring in a bowl. Beat until fluffy and smooth. 
  2. Add the chocolate chips. Fold the mini chocolate chips into the filling with a rubber spatula. 
  3. Pair the sandwiches. Sort the whoopie pies by pairing the closest matches together. 
  4. Fill the pies. Use a piping bag or a Ziploc bag with the corner snipped off to fill the pies.

PRO TIP: For easy and even filling, start piping at the center of the inside of a cookie. Draw a tight spiral outward from the center. Stop just before the edge of the cookie, top with the other half, and enjoy!

Tips & Tricks 

  • Make sure your whoopie pies are completely cooled before adding the filling. This will prevent the filling from melting or smooshing the delicate cookie.
  • If you have one, use a 2-tablespoon scoop to portion your whoopie pie batter onto the Silpat. This will help keep your whoopie pies the same size and shape when pairing them to make the “sandwich.”
  • Make sure your butter is soft for both the batter and the buttercream. This will help them to be lighter and fluffier. 

Serving Suggestions

Crazy about mint chocolate? Me, too! I love brightening up my holiday snack spread with Thin Mint Puppy Chow and Chocolate Peppermint Grahams.

Try a twist on the perfect chocolate chip cookie with my Andes Mint Cookies. Or consider a more elegant wintry dessert! Chocolate Peppermint Mousse Pie with Nutella mousse will have everyone asking for seconds. 

Recipe FAQs

Do I need to store whoopie pies in the refrigerator?

Yes, it’s best to store these whoopie pies in an airtight container in the refrigerator. They’ll last about one week. I love them served cold, but you can bring them to room temperature before serving if you prefer. 

Can I make and freeze these whoopie pies ahead of time?

Yes! To make these ahead of time, wrap the filled pies individually in plastic wrap. Then, freeze in a single layer on a baking sheet before stacking them in an airtight freezer container. They’ll last up to 3 months. Serve cold or let them thaw first.

Can I use full-sized chocolate chips if I don’t have minis?

Mini chocolate chips are best for this recipe since the filling is piped. Regular-sized chocolate chips may be too large for piping. You can also try chopping up regular-sized chips or a bar of dark chocolate instead.

Can I use a fancy piping tip to pipe the filling?

Yes, if you’d like a prettier whoopie pie filling, use a piping bag fitted with a large star tip. Follow the same technique of spiraling from the center outward for beautiful pies.

More Easy Cookies

Mint Chocolate Chip Whoopie Pies

4.67 from 3 votes
By: Aimee
Pillowy-soft Mint Chocolate Chip Whoopie Pies sandwiched with peppermint cream cheese buttercream. With just the right hint of green, they’re a great pick for St. Patrick’s Day or the Christmas season.
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Servings: 18 servings

Ingredients 

For the Whoopie Pies

  • 1 box Chocolate Cake Mix
  • 1 3.4 ounce box Instant Chocolate Pudding Mix
  • ½ cup Unsalted Butter softened
  • 3 large Eggs
  • ½ cup Water

For the Filling

  • 4 ounces Cream Cheese softened
  • ½ cup Unsalted Butter softened
  • 2 ¾ cups Powdered Sugar
  • 1 teaspoon Peppermint Extract
  • 1 drop Green Food Coloring Gel
  • ½ cup Mini Chocolate Chips
  • 1-2 tablespoons Milk (optional)
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Instructions 

  • Preheat oven to 350°F. Place Silpat baking mat on a large baking sheet. Set aside.
  • In a large mixing bowl, combine cake mix, chocolate pudding mix, softened butter, eggs and water. Beat until well blended, about 3 minutes, scraping down the side of the bowl as needed.
  • Using a 2-tablespoon scoop, drop onto Silpat about 3-4 inches apart. Bake for 14 minutes. Cool completely on baking mat.
  • For the filling, beat cream cheese, butter, powdered sugar, peppermint and food coloring. Beat until fluffy and smooth. Fold in mini chocolate chips.
  • Pair the whoopie pies together and add mint filling to each one (I use a ziploc bag with the corner snipped off). Store in airtight container in the refrigerator. ENJOY.

Notes

  • First, make sure your butter is softened before beating it into the cake mix. I use unsalted butter so that I can control some of the excess salt in my recipes.
  • Use a 2 Tablespoon scoop to portion out your whoopie pie batter onto the Silpat. This will help keep your whoopie pies the same size and shape when pairing them to make the "sandwich."
  • Allow your whoopie pies to cool completely on the baking sheet before removing them. By not scooping them off the mat, they will keep a more rounded dome on top (instead of falling completely flat like a cookie). However, if they flatten, they still taste amazing, so EAT THEM!
  • Make sure your whoopie pies are COMPLETELY cooled before adding your mint chocolate chip filling.
  • The milk in the frosting is optional to obtain your desired texture. I prefer my filling to be a little thicker, so I don't use any milk. However, some people prefer a softer buttercream, so feel free to add 1-2 Tbsp of milk to achieve this!
  • Finally, I love these served cold and prefer to store them in an airtight container in my refrigerator. However, you can bring them to room temperature before serving if you prefer. ENJOY!
  • Nutrition

    Calories: 230kcal, Carbohydrates: 23g, Protein: 2g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Cholesterol: 65mg, Sodium: 72mg, Sugar: 20g
    Course: Cookies
    Cuisine: American
    Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!


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    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

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    Posted on March 6, 2017

    Comments & Reviews

    1. Wish someone would comment that actually made them and tasted them. We can see they look delicious but how do they taste???

    2. I love mint chocolate chip and these look great! The fluffy tops are pure perfection 🙂

    3. Being a Maine Girl, Whoopie Pies are practically in my DNA. These beauties add a new dimension to an old favorite. Can’t wait to try them!

      1. I guess I had no idea Whoopie Pies are a Maine “thing.” 🙂 I learn something new daily!

    4. Yummm- it almost looks like mint chocolate chip ice cream inside of these. I love whoopie pies and use my pan a lot, but I need to try them without! That’s such a pretty Silpat 🙂

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