CHIPS AHOY! White Chocolate & Peppermint Whoopie Pies

Name: CHIPS AHOY! White Chocolate & Peppermint Whoopie Pies
Prep time: 15 min
Total time: 435 min
Yield: 20
Ingredients: 1 cup heavy whipping cream; 2 oz. white baking chocolate, chopped; ½ tsp. peppermint extract; 40 CHIPS AHOY! Cookies, divided; 3 Tbsp. candy canes

Celebrate the holidays with this simple dessert recipe that fills chocolate chip cookies with fluffy peppermint and white chocolate whipped cream.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 20 servings, 1 whoopie pie each.

Ingredient list

1 cup heavy whipping cream
2 oz. white baking chocolate, chopped
½ tsp. peppermint extract
40 CHIPS AHOY! Cookies, divided
3 Tbsp. crushed candy canes

Directions

Microwave whipping cream and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is blended, stirring every 30 sec. Pour into large mixing bowl.

Refrigerate 1 hour or until chilled.

Add peppermint extract to whipping cream mixture; beat with mixer on high speed until stiff peaks form. Spoon into pastry bag fitted with star tip.

Place 20 cookies, top sides down, in single layer on rimmed baking sheet. Pipe whipped cream mixture onto cookies on baking sheet; cover with remaining cookies, top sides up.

Refrigerate 6 hours. Sprinkle with crushed candy just before serving.

Recipe Tips

Variation
To instead serve frozen, refrigerate whoopie pies as directed, then transfer to airtight container. Freeze up to 2 weeks. Sprinkle with crushed candy just before serving; press candy gently into pies to secure.
Substitute
You will need to crush 2 (6-inch) candy canes to get the 3 Tbsp. crushed candy needed to prepare this recipe. Substitute 8 miniature candy canes or starlight mints for the large candy canes. Or, substitute 1/3 cup holiday sprinkles or candy cane-shaped sprinkles for the crushed candy.
Note
These festive whoopie pies can be refrigerated up to 12 hours before serving.