Recipes and Cooking Red Velvet Whoopie Pies with Peppermint Filling Charming enough to steal the show at your next cookie swap, these rich red velvet cookies feature a cool peppermint and cream cheese filling. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 7 mins Total Time: 40 mins Yield: 40 sandwich cookies Jump to Nutrition Facts Ingredients ½ cup butter, softened 1 cup packed brown sugar 2 tablespoon unsweetened cocoa powder ½ teaspoon baking soda ¼ teaspoon salt 1 egg 1 teaspoon vanilla 2 cup all-purpose flour ½ cup buttermilk 1 1 ounce bottle (2 tablespoons) red food coloring 1 recipe Peppermint and Cream Cheese Filling Striped round peppermint candies, finely chopped (optional) Peppermint and Cream Cheese Filling 2 3 ounce packages cream cheese, softened 3 tablespoon butter, softened ½ teaspoon peppermint extract 3 cup powdered sugar Milk Directions Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until combined. Stir in food coloring. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool. Spread Peppermint and Cream Cheese Filling onto bottoms of half of the cookies. Top with remaining cookies, bottom sides down. If desired, sprinkle with peppermint candies before serving. Peppermint and Cream Cheese Filling In a large bowl combine cream cheese, butter, and peppermint extract. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, add milk (1 teaspoon at a time) to make a filling of spreading consistency. To Store: Place sandwich cookies in layers separated by waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days. Let stand at room temperature for 15 minutes before serving. Rate it Print Nutrition Facts (per serving) 126 Calories 5g Fat 20g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 126 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 18mg 6% Sodium 79mg 3% Total Carbohydrate 20g 7% Total Sugars 14g Protein 1g Calcium 20.2mg 2% Iron 0.4mg 2% Potassium 28mg 1% Folate, total 12.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.