Peppermint Whoopie Pie

Ingredients:

• 1 and 3/4 cups premium flour
• 0.5 tsp baking powder
• 1/4 teaspoon of baking soda
• 1/4 tsp salt + a pinch
• 165 g unsalted butter at room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1/4 cup milk
• 1 teaspoon pure vanilla extract
• 1/8 - 1/4 teaspoon pure peppermint extract
• 1 and 1/4 cups powdered sugar
• 1/4 cup crushed mint candy canes

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line 2 baking sheets with parchment paper and spray with cooking spray.
2. In a medium bowl, combine the flour, baking powder, baking soda, and 1/4 teaspoon salt. In a large bowl, beat 6 tablespoons of the butter and sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Add the egg and beat until fully incorporated. Reduce mixer speed to low; beat in the flour mixture in two additions, alternating with the milk and vanilla, until the dough is smooth.
3. Drop the dough into mounds (about 1 heaping tablespoon each) on the prepared baking sheets, spacing them 2 inches (5 cm) apart; use your wet fingers to shape them into rounds. Bake, rotating the baking sheets halfway through, until the tops spring back when lightly pressed, 9 to 12 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
4. Meanwhile, in a large bowl, beat the remaining 6 tablespoons butter with the peppermint extract and the remaining pinch of salt with a mixer on medium speed until creamy, about 2 minutes. Gradually beat in the powdered sugar until fully incorporated. Spread 1.5 cups of the filling on the flat side of half a cookie; top with the remaining cookie. Roll the creamed sides in crushed candy canes.