Spooky Mint Chocolate Chip Whoopie Pies

Yes.  This is a Halloween post.  After Halloween.

I sometimes get my holiday inspiration after experiencing the event itself.

I’m not like sitcoms that tape their Thanksgiving episode in July with actors tossing aside their bulky bundles of outerwear once the scene ends so that they don’t look fat while lounging poolside.

Nope.  I film same day- with a bulky appearance that may or may not be due to my chosen wardrobe.

I get so excited by the actual event occurring that I use that energy to propel me past that constraining black box around the date on my calendar and ride it to the limit.

When the holiday spirit has completed its life cycle, it then gets commemorated and logged in this rather unusual cluster of memories and food that has organized itself into a blog.

This year on Halloween something weird happened to me.  With my costume already run amuck and then packed up for the year, I relaxed quietly on the couch on Wednesday the 31st .  As I reclined with my pumpkin soup watching Parks and Recreation, I heard a doorbell.

I froze mid-bite wondering who on earth would be knocking on my door on a Wednesday at 7pm.  I decided not to answer since no legitimate business would be hounding me at this time on a random weeknight.  But within 10 minutes, again a doorbell resonated throughout the house.

I sat erect, now admittedly freaked out.  It was then that I heard the haunting cackle of sugar-loaded minions yelling, “I know you’re hoooooome!”

It was then that I realized the true horror of this Halloween night:  I was old.  And there were the new youngsters of today stalking their chocolate-doling prey just as I did once upon a time.

Having never lived in an apartment with a house-like front door, I knew at once what I must do to salvage this evening:


And fast.

Off went the lights and down went the volume on the TV (puh-lease, like I was going to miss a hilarious segment with Ron Swanson).

There I sat.  In the dark.   Indian-style in the middle of my living room carpet no more than a few feet from my TV.

I’m not sure if next year I will be prepared to officially join Team Distributors and resign from Team Devourers.

Eh, I’ve got until at least a week past next year’s Halloween before I have to tell you what I’ve decided.

So, go grab those beer-stained zombie dresses, those now frizzy, braided Dorothy wigs and whatever leftover and picked-over Smarties and butterscotch candies (ew) you have left and join me on this mouth-watering, spooky whoopie adventure:

Measure the mallow.

Produce a sweet potion.

Death by chocolate.

 Cocoa dark as night I give a wicked stir.  In the oven it goes to rise in a blur.

They are alive!

Pipe minty guts in each spooky pie.

So divine, a mummy would unravel just to sink his teeth in…

Spooky Mint Chocolate Chip Whoopie Pies

It’s hard to hide a platter of these cream-filled pies when entering a room.  If it’s not the goulishly green filling that pulls you in, then it’s the nostalgia from an era of pies- of the whoopie variety.  Comforting and sweet, this chocolate-mint duo is both classic and exciting when displayed in a delicious sandwich form.  Don’t miss out on being the hit of the Monster Mash with these!

Cake portion from Epicurious


  • 2 C flour
  • 1/2 C Dutch-processed cocoa
  • 1 1/4 tsp baking soda
  • 1 tsp fine sea salt
  • 1 C well shaken buttermilk
  • 1 tsp vanila
  • 1 egg
  • 1 C brown sugar
  • 1/2 C butter, softened
  • 2/3 C marshmallow fluff
  • 1/2 C butter
  • 1 T milk
  • 1 C powdered sugar
  • 1/2 tsp vanilla
  • 1/8 tsp peppermint extract
  • 1/4 C mini chocolate chips
  • green food coloring gel, optional


  1. Preheat oven to 350F.
  2. Whisk together the flour, cocoa, baking soda and salt.  Set aside.
  3. Separately, cream the sugar and butter until light and fluffy.  Mix in egg.  Mix in remaining ingredients one at a time while alternating half the flour mixture then the buttermilk mixture.  Repeat until all in one bowl.
  4. Scoop the pie tops onto a cookie sheet in 1 1/2 T mounds.  They will spread so be sure to provide adequate room between drops.  Bake in preheated oven 10-13 min until they just start to spring back when touched. Remove and cool on wire rack.
  5. While baking, cream together the butter, marshmallow, vanilla, powdered sugar and milk.  Then add extract and taste test.  Add more extract if desired or more milk if needed to achieve consistency for filling cakes.  Add food coloring here if desired.  Stir in chips and set aside.
  6. Once cooled, scoop or pipe filling onto one of the pie halves.  Top gently with the other half and plate for service.  Enjoy!
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