Prep time20 Minutes
Servings4 Whoopie Pies
Our cookies aren’t just a yummy treat by themselves, they’re also the perfect ingredient for a variety of indulgent recipes. That’s why we recently launched a new playlist on our YouTube channel to show you some incredibly easy and tasty and ways to give your desserts a Nunbelievable boost.
With the help of Alison Mahoney, aka The Singing Baker, the latest recipe we’re spotlighting is for peppermint whoopee pies. As she demonstrates in the video, it’s remarkably fast and simple.
Follow Alison’s straightforward instructions — complete with some of her trademark singing and dancing — to combine a pair of Nunbelievable cookies with chocolate ganache, butter cream, and peppermint candy. “It’s like a giant cookie hamburger!” she promises of these jumbo sweets. “It’s the perfect recipe to do with the family,” she adds. “It’s a little messy… [but] if you’re not making a mess in the kitchen you’re probably not doing something right!”
Our chocolate chip and double chocolate cookies are ideal for the recipe, and if you use the double chocolate, which are gluten free, the entire snack is also gluten free!
And, if you need any more incentive to give it a try, all of our “Nunbelievable Recipes” are helping do something good: For every cookie you buy, we make a donation to one our impact partners in the fight against hunger.
And for other great ideas from Alison, follow her on Instagram at @singingbaker.
8 Nunbelievable Chocolate Chip Cookies
1/4 Cup Heavy Cream
1 Cup Dark Chocolate Chunks
1/2 Cup Unsalted Butter, room temp
2 Tbsp Cream Cheese, room temp
2 Cups Confectioners Sugar
1 Cup Candy Canes, crushed
Pour the heavy cream into a small saucepan and heat on medium low heat until the sides of the cream start to bubble.
Add the chocolate, take the pot off the heat, and set aside for 3-5 minutes.
Meanwhile, put the butter and cream cheese into the bowl of a mixer and beat on high until they are well combined.
Add the confectioner's sugar one cup at a time and beat on high to get the mixture light and fluffy, then add 1/2 cup of crushed peppermint candy and mix until combined, and set aside.
Using a whisk, whisk together the cream and melted chocolate until it becomes smooth and glossy. You have just made chocolate ganache!
Take 4 of your Nunbelievable Chocolate Chip cookies and dip the bottom of the cookie in the chocolate ganache. Set them on a parchment lined cookie sheet and let set for about 3 - 5 minutes.
Meanwhile scoop 1/4 - 1/3 of a cup of the buttercream onto the base of the other four cookies.
Sandwich the cookies together and roll the sides in the crushed peppermint candies.
Serve immediately, or place in an airtight container for up to 3 days.