This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Chocolate Mint Whoopie Pies

By: Taste of Home Test Kitchen

"These cute sandwich cookies from our Test Kitchen would be a pretty addition to any holiday goodie tray."

Rate/Review | Read Reviews (8)

Prep Time:
25 Min

Cook Time:
5 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

Ingredients

1/2 cup sugar
3 tablespoons canola oil
1 egg
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons fat-free milk, divided
2 tablespoons butter or stick margarine, softened
1 1/3 cups confectioners' sugar
1/8 teaspoon mint extract
4 drops green food coloring

Directions

In a bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add 2 tablespoons milk; mix well. With lightly floured hands, roll dough into 36 balls.
Place 2 in. apart on baking sheets coated with nonstick cooking spray. Flatten slightly with a glass coated with cooking spray. Bake at 425 degrees F for 5-6 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool. In a mixing bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring in desired and remaining milk. Spread on the bottom of half of the cookies; top with remaining cookies.

Footnotes

Nutritional Analysis: One sandwich cookie equals 122 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 86 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.