Recipes and Cooking Spearmint Whoopie Pies with White Chocolate-Mascarpone Looking for a quick, foolproof holiday dessert? Give these spearmint whoopie pies a try. Spread a thick layer of white chocolate-mascarpone filling on the bottom half of the cookies and combine. Roll in crushed spearmint candies for an added touch. 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 August 10, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Chill Time: 30 mins Bake Time: 7 mins Total Time: 40 mins Servings: 36 Yield: 36 sandwich cookies Jump to Nutrition Facts Ingredients 1 recipe White Chocolate-Mascarpone Filling ½ cup butter, softened 1 cup sugar ½ teaspoon baking soda ¼ teaspoon salt 1 egg 1 teaspoon vanilla ½ teaspoon mint extract 2 cup all-purpose flour ½ cup buttermilk Green food coloring Round striped spearmint candies, crushed (optional) White Chocolate-Mascarpone Filling 3 ounce chopped white baking chocolate (with cocoa butter) ¼ cup whipping cream ½ cup mascarpone or cream cheese ¼ cup softened butter ½ teaspoon vanilla 4 cup powdered sugar Directions Prepare and chill White Chocolate-Mascarpone Filling. Meanwhile, in a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and mint extract until combined. Alternately add flour and buttermilk to butter mixture, beating on low speed after each addition just until combined. Stir in desired amount of green food coloring. If necessary, cover and chill for 1 to 2 hours or until dough is easy to handle. Preheat oven to 375°F. Line a cookie sheet with parchment paper. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 7 to 8 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool. Pipe or spread a thick layer of filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. If desired, roll edges of whoopie pies in crushed candies. White Chocolate-Mascarpone Filling In a heavy small saucepan, combine white baking chocolate (with cocoa butter) and whipping cream. Cook and stir over low heat until chocolate nearly melts. Remove from heat; stir until smooth. Cool for 15 minutes. Meanwhile, in a large bowl, combine mascarpone cheese and butter. Beat with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating well. Beat in the cooled white chocolate mixture. Chill about 30 minutes or until firm enough to pipe. To Store: Layer sandwich cookies between sheets of 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) 169 Calories 7g Fat 26g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 169 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 22mg 7% Sodium 78mg 3% Total Carbohydrate 26g 9% Total Sugars 20g Protein 1g Vitamin C 0.1mg 0% Calcium 16mg 1% Iron 0.4mg 2% Potassium 24mg 1% Folate, total 13.7mcg Vitamin B-12 0mcg Vitamin B-6 0mg *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.