I recently discovered Andes peppermint crunch baking chips and immediately knew that I needed to turn them into cookies ASAP. Once I turned them into cookies, whoopie pies were inevitable. You can’t go wrong with these peppermint chocolate whoopie pies, they are amazing! I’ll let you in on a little secret, these whoopie pies only took me 30 minutes to whip up!
You see, I’m all about shortcuts when it comes to baking. I’m a busy mom and as much as I’d want to, I don’t have time to spend in the kitchen all day. So, don’t feel bad about grabbing a box of cake mix and store bought icing if you don’t have time to create something from scratch. If you turned on the oven, that is considered baking in my book. Looking at my chocolate whoopie pies, I bet you never would have guessed that they only took me 30 minutes to make.
1 Box Chocolate Cake
1/3 Cup Oil
2 Cups Andes Peppermint Crunch Baking Chips
Icing (I used Wilton Cookie Icing in the squeezable bottle)
Preheat oven to 350 degrees. Mix eggs, oil and chocolate cake mix together until smooth. The consistency of the mixture will be sticky.
Roll into 1 inch balls and place on parchment paper. Using a lightly floured glass, flatten the cookies. Sprinkle Andes peppermint crunch baking chips. Bake for 8-10 minutes.
Allow cookies to cool and place icing in between 2 cookies, making a whoopie pie sandwich. Tip: Refrigerate icing for 30 minutes before using so it doesn’t run.
Enjoy! Run to the store to pick up more Andes peppermint crunch baking chips, because you will officially be addicted.
approximately 12 whoopie pies
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