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CHIPS AHOY! White Chocolate & Peppermint Whoopie Pies
Celebrate the holidays with this simple dessert recipe that fills chocolate chip cookies with fluffy peppermint and white chocolate whipped cream.
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
Nutrition factsNutrition information
Recipe Tips
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.
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