Whoopie Pies with Mint Filling and Chocolate Ganache

Whoopie Pies with Mint Filling and Chocolate Ganache by Cakewalker

Covet, Track, And Savor

I had it bad. Real bad. I had a fixation so dense it was thicker than fog at less than a quarter mile visibility. I was fixed on satisfying a hankering for that last Thin Mint cookie and I was the only one who knew where it was.

Or so I thought.

The cookies appear once a year around the mid-point between Valentine’s Day and St. Patrick’s Day when Girl Scouts set up shop in front of the supermarket. The bright smiles on their youthful faces are irresistible, as are the cookies which have been adored for generations.

As weekly visits to the grocery store go, the new purchases sometimes take the front row on the shelf, nudging goods from previous buys back. It’s a natural progression really, reflecting a hurried placement in the pantry to get the groceries stowed away. I had covertly been tracking the migration of the cookie box. Foodies do that you know—we covet, track and savor. With each new migration of the green cardboard container, I had hoped no one would remember the single taste treat. Upon the last spotting, the sole Thin Mint in the near-empty package wasn’t quite to the back of the shelf, but it was out of sight: safe and secure.


You’ll be making ganache for the whoopie pies and this video shows you a couple of ways to do it.


When time came to bring the minty cookie out of hiding, I embarked on a direct course to the pantry. My gaze was fixed on the place where the box was last seen. Even before extending my arm out to reach the door, I could see the cookie in my mind as if I had x-ray vision, nestled in its foil sleeve and ready for its close-up. The anticipation of my teeth biting through its chocolate robe, breaking the crunchy chocolate wafer cookie as it gave way to its minty flavor, had me anxiously salivating.

I opened the pantry. The light from the kitchen spilled onto the contents of the front shelves, providing enough illumination to find my treasure. My hand navigated past the crackers and parted a cluster of canned tomatoes. Just one more package to move aside and I should be good to go, I thought. When I reached the target location there was nothing there. My hungry quest quickly morphed into a nervous feeling in the pit of my stomach—the kind of feeling you get when you see flashing red lights in the rear view mirror of the car. In disbelief, I hunched over pressing my nose next to a jar of almonds for a closer look. I pushed and slid moving items around in a controlled frenzy, but the box was nowhere to be seen.

I regained composure as I tidied up the dry goods and closed the door. Turning away from the pantry I was surprised to see my son at the kitchen table seated silently with a puzzled look on his face. I suppose I was a little embarrassed at my behavior having realized I had been watched. But while I didn’t find what I was looking for, I knew then the whereabouts of that last Thin Mint cookie: the fate was revealed by the chocolate crumbs in clear view at the corners of my son’s mouth.

Cookie evidence - Cakewalker

When I saw this recipe for these whoopie pies, I instantly knew it would quell my craving for a mint chocolate treat. The cake-like cookies are moist and tender, but they can hold up to being a finger food. Then there’s the mint filling sandwiched in between the wafers—a spot on flavor delicately balanced with a hint of vanilla and salt. In a supporting role, a dollop of chocolate ganache perfectly completes this ensemble cast in a scrumptious dessert.


Whoopie Pies with Mint Filling and Chocolate Ganache - CakewalkerAdapted from Bon Appetit January 2011

Whoopie Pies with Mint Filling and Chocolate Ganache

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: Makes approximately 18 to 22 sandwich cookies.

Serving Size: One cookie

Whoopie Pies with Mint Filling and Chocolate Ganache

A creamy mint filling and silky chocolate ganache are sandwiched between two chocolaty cookies. These exceptional whoopie pies go perfectly with an ice cold glass of milk.


  • 2 cups all-purpose flour
  • 5 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon powdered espresso
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 2 large egg yolks
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • Mint Filling:
  • 1/2 cup plus 2 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon vanilla extract
  • 2 cups plus 3 tablespoons powdered sugar
  • Pinch of salt
  • 2 egg white substitutes (follow recipe directions from side of product canister)
  • 4 drops green food coloring
  • Chocolate Ganache:
  • 6 tablespoons heavy whipping cream
  • 1 cup semisweet chocolate chips


  • Position rack in center of oven and preheat to 375˚F. Line two large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, espresso powder, baking powder and baking soda into medium bowl. Using an electric mixer, beat butter, sugar, egg yolks and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.
  • Drop dough by very rounded tablespoons onto prepared baking sheets making sure to space at least 3 inches apart. No need to be too concerned about making perfect drops, the batter levels and rounds out nicely. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to ten minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough. Cookies can be made 1 day in advance; store airtight in a single layer at room temperature.
  • Make the mint filling. With an electric mixer, beat butter, peppermint extract, and vanilla in large metal bowl until blended. Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. Add food coloring drop by drop for desired shade of green.
  • For the ganache, Line rimmed baking sheet with parchment paper. Bring cream to a simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth and glossy. Cool until lukewarm but spreadable, about 15 minutes.
  • Spoon a good teaspoon of ganache onto the bottom (flat side) of half of the cookies. Place cookies, ganache side up on prepared cookie sheet.
  • Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, cut off 1/4 inch of the bag corner to allow for piping). With the remaining cookies pipe the minty filling in a spiral beginning at the outer edge of the bottom (flat side) and working toward center. Place one mint-filled cookie, mint side down, atop each ganache-topped cookie, press slightly to adhere. Store cookies in an airtight at room temperature.


As called for in the original recipe, I had reservations about serving a finished product with a raw egg component to my young children. To get around this, I used Wilton's Meringue Powder egg white substitute. The end result was more than satisfactory. Additionally, I doubled the amount of ganache from the original because to me, more ganache is better!



Whoopie Pies for St. Patrick's Day by CakewalkerAdorn the filling with festive sprinkles after assembling the cookies for a St. Patrick’s Day dessert!

Looking for more St. Patrick’s Day menu inspiration? Click on the images below for the recipes and details.

Shamrock Cream Puffs with Creme de Menthe Pastry Cream by Cakewalker

Leprechaun Cake by Cakewalker


  1. Brooks these are gorgeous! My family is addicted to the thin mint cookies. I’ll be a real hero if I make these!

    • Brooks Walker says

      Love it, Sheryl. They do have that certain munchie quality. Thanks for the compliment!

  2. Gosh! Your Ganache video is great. GREG

  3. The Whoopie pie is a very American treat, in fact, I hadn’t heard of it until about two years ago! My brother used to love something like them about 40 years ago called Wagon Wheels, but to be honest, they were never my thing. However, the mint chocolate combo certainly is!!! Top it off with your sexy ganache (video) and I’m all over it. The cookies look so lovely and delicate. And making them green for St Patrick’s day is so cute.

    • Brooks Walker says

      You’re correct on the history, Eva, with the treat originating in the US. It is said Amish women baked them in their Pennsylvania kitchens, but Massachusetts, New Hampshire and Maine all stake the dessert as theirs. Thank you for the wonderful comment!

  4. Brooks, Oh how I enjoyed this post! The mint whoppie pies made my mouth water. Pinned!

  5. Thin mint cookies are wonderful! We consider a sleeve a serving. 😉 Haven’t seen them made into a whoopie pie before — this is inspired. Really creative, not to mention good stuff. Thanks.

    • Brooks Walker says

      Somehow John, I don’t think you’re alone in a sleeve being considered as a single serving. Love it!

  6. I grew up on whoopie pies in Maine but my mother always made the plain chocolate with vanilla filling. Your are so cool!

  7. Ganache AND mint filling??? These are some whoopie pies that have to make an appearance in my kitchen, too. Our Thin Mints are disappearing fast!!!

    • Brooks Walker says

      Ha! You’ll find the Whoopie Pies will more than satisfy a chocolate and mint craving—double the batch to be sure there’s plenty. 😉

  8. Ahh! I hate when that happens, but these whoopie pies look like they did a pretty good job of satisfying your craving. These look amazing!!!

  9. This looks perfect for St Patrick’s Day! AND these are perfect for this year’s EPIC Pi Day tomorrow (3/14/15 :o!) You killed two birds with one stone. I like it!

  10. Aww, maybe St. Paddy’s Day is over but I’d still love to have these 🙂

  11. Delicious and beautiful whoopie pies, I have tried once pumpkin whoopie pie, That chocolate ganache video is awesome. You can’t go wrong with chocolate and mint.

  12. Your chocolate mint whoopee pies look chewy and delicious and 100 percent better than the Girl Scout cookies. It is a blessing in disguise but Girl Scouts and cookie sales is not that big here in Hong Kong so there is no longer the temptation. However, now I will always remember your cookie to make when I get that craving. Sharing, of course!

    • Brooks Walker says

      Thank you, Bam. I admire the cultural experiences you have in the east―it must be thrilling. Cheers!

Speak Your Mind


This site uses Akismet to reduce spam. Learn how your comment data is processed.