- 1/2 cup sugar
- 3 tablespoons canola oil
- 1 egg
- 1 cup all-purpose flour
- 1/4 cup baking cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons fat-free milk, divided
- 2 tablespoons butter or stick margarine, softened
- 1-1/3 cups confectioners' sugar
- 1/8 teaspoon mint extract
- 4 drops green food coloring, optional
- In a bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add 2 tablespoons milk; mix well. With lightly floured hands, roll dough into 36 balls.
- Place 2 in. apart on baking sheets coated with cooking spray. Flatten slightly with a glass coated with cooking spray. Bake at 425° for 5-6 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool. In a mixing bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring in desired and remaining milk. Spread on the bottom of half of the cookies; top with remaining cookies. Yield: 1-1/2 dozen.
Reviews forChocolate Mint Whoopie Pies
"This was my first whoopie pie AND my first TOH recipe. They came out more like cookies with frosting, not as I remember whoopie pies to be. BUT, they were good. I would just double the batter to drop them double the size, to make them bigger."
"we had high hopes but these were just OK. Next time I'll try another whoopie pie instead."
"Good flavor, runny batter"
"We liked the taste of these cookies but I only used 2 tsp of fat-free milk instead of. 2 tbsp. It was too thin. I will try them again."
"Not sure why so many have had troubles with this recipe, I've made quite a few times with great results. Just remember the recipe does say that the dough will be sticky and to flour your hands!"
"you should really take this recipe off your web site. there is no way you could roll this sticky mess into a ball no matter how much you floured your hands. The baking time of 4 min. is wayoff. The filling calls for too much mint flavoring. I was very disappointed in this recipe."
"Everything went great, but be sure to heavily flour hands the dough is really sticky!"
"After reading the comments here, the Test Kitchen retested this recipe. We did not have any problems with the cookies, but decided the filling had too much milk and decreased it to 4 teaspoons for a better texture. However, I do have some suggestions or thoughts as to what may have happened for the people who had trouble with the recipe. Is it possible all of the milk (originally 4 Tbsp.) was added to the batter instead of only 2 Tbsp? That would make for a thin, wet batter. To prevent this possible error, we've clarified the recipe by splitting apart the two measurements of milk for the batter and filling. We've also added to lightly flour your hands before rolling the balls as the dough is slightly sticky but not unmanageable. These changes will be reflected soon.Taste of Home Test Kitchen"
"Obviously the company's quality control people were off when this recipe was created. Batter is thin, cannot be rolled into balls under the best of circumstances and flattening them with the prepared glass? Not in this lifetime. The "filling" wouldn't fill anything. It's thin, watery, and a funny milky color. I got more on the counter trying to save these cookies then it was worth. Taste of Home is an excellent company; what happened?"
"The batter is very sticky and you are unable to make "balls" because all it does is stick to your hands. As everyone else stated, something is wrong with the recipe. Not sure what. I haven't finished with the 20 cookies I was able to create from the dough, before giving up. So I don't know if I like them or not yet. I have to make the filling, and will see how it goes."