Julie Clark
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Oreo Whoopie Pies
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Soft, cakey cookies stuffed with homemade Oreo cream filling. I’ll take these homemade Oreo Whoopie pies over crunchy Oreo cookies any day!
Who is crazy for Oreos?? I love Oreos SO MUCH! Besides being delicious by themselves (or dipped in milk), Oreos are fantastic because they are so versatile and a base flavor for so many desserts. Oreo truffles, Oreo cheesecake, ice cream with Oreos and even Oreo muffins for breakfast.
We took our mocha whoopie pie recipe and turned it into something resembling a big, soft Oreo cookie. These Oreo Whoopie Pies are amazing. They are a better-than copycat recipe for Oreo Cakesters!
About this Oreo Whoopie Pie recipe:
- It has stood the test of time. The soft cookie base of this whoopie pie recipe comes from an old Amish cookbook over 25 years old.
- Big, soft chocolate cake cookies filled with Oreo cookie crumb filling.
- Versatile recipe. Use virtually anything for the filling!
- No special tools needed.
- Kids love them!
Do you have to have a special pan for whoopie pies?
No! They do sell whoopie pie pans, but you do not need one for this recipe. If it makes you feel more safe and comfortable, feel free to use it! But you can enjoy a soft whoopie pie without any special tools.
Oreo Whoopie Pie Ingredients
The ingredients in the picture above are needed for both the whoopie pies and the Oreo frosting. See the recipe card below for full amounts.
How to Make Oreo Whoopie Pies
- Mix the wet ingredients. In a stand mixer, cream together the sugar, salt, butter, vanilla and egg.
- Mix the dry ingredients, then combine the two. In a separate bowl, sift together the flour, baking soda and cocoa. Add this to the first mixture alternately with the water and buttermilk.
- Bake the whoopie pies. Using a cookie scoop, drop the batter by teaspoonfuls onto a greased non-stick baking sheet. For easiest removal, line the cookie sheet with parchment paper or baking mat. Bake the cookies in an oven preheated to 400ºF for 7-8 minutes. Watch them closely so they don’t get brown. If your cookie cakes are smaller than ours, they will bake faster. Set the cakes aside to cool on the pan until you can move them easily to a cooling rack to cool completely.
- The cakes will be very soft! Don’t handle them more than you have to or they may fall apart.
Make the Oreo Filling
We created the ULTIMATE Oreo frosting which is perfect for this Oreo whoopie pie filling. Using half shortening and half butter (and 15 Oreo cookies) will make it taste more like an Oreo filling. Seriously. This frosting tastes amazing.
- In a stand mixer, whip the softened butter and shortening on medium speed for 2-3 minutes. Add the vanilla and powdered sugar. Mix on low speed until the powdered sugar is all incorporated.
- Add in the heavy cream, one tablespoon at a time, and beat the frosting on medium speed until the frosting has reached the consistency that you like. (I used 6-7 tablespoons of cream).
- Add the Oreo cookies to the frosting, 3 at a time, and beat on medium-low speed until they are all broken up and blended in.
And don’t just stop with this frosting in Oreo whoopie pies. Use it on Oreo brownies, in between Oreo chocolate chip cookies and on Mint Oreo Cake too.
You can use a cake decorating bag and large tip to fill the cookie sandwiches, or you can just use a butter knife. Whatever you have will work!
Make Ice Cream Sandwiches
You can fill these cookies with cookies ‘n cream ice cream instead of frosting and freeze them. It’s a cool treat and they remind me of an Oreo blizzard!
Storage Instructions
These oreo whoopie pie sandwiches are best eaten within 3 days of making them. If you’re planning to have them longer, you can freeze them to keep them fresh.
These freeze well. You can wrap them individually and store in the freezer for up to two months. They make great lunchbox treats.
Oreo Whoopie Pies
Soft, cakey cookies stuffed with homemade Oreo cream filling. I’ll take these homemade Oreo Whoopie pies over crunchy Oreo cookies any day!
Servings 15
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Ingredients
For the cakes:
- 1 cup granulated sugar 200 grams
- 1/4 teaspoon salt 1 gram
- 1/2 cup salted butter (softened), 4 ounces
- 1 teaspoon vanilla extract 5 grams
- 1 large egg
- 2 cups all-purpose flour 260 grams
- 1 teaspoon baking soda 5 grams
- 1/2 cup unsweetened cocoa powder 50 grams
- 1/2 cup warm water 4 ounces
- 1/2 cup buttermilk 4 ounces
For the Oreo filling:*
- 1/2 cup salted butter (softened), 4 ounces
- 1/2 cup shortening 95 grams
- 1 1/2 teaspoons vanilla 8 grams
- 4 cups powdered sugar 520 grams
- 6-7 tablespoons heavy cream (or milk)
- 15 Oreo cookies
Instructions
For the cakes:
- In a stand mixer, cream together the sugar, salt, butter, vanilla and egg. 1 cup granulated sugar, ¼ teaspoon salt, ½ cup salted butter, 1 teaspoon vanilla extract, 1 large egg
- In a separate bowl, sift together the flour, baking soda and cocoa. Add this to the first mixture alternately with the water and buttermilk. 2 cups all-purpose flour, 1 teaspoon baking soda, ½ cup unsweetened cocoa powder, ½ cup warm water, ½ cup buttermilk
- Drop the batter by teaspoonfuls onto a greased non-stick cookie sheet. For easiest removal, line the cookie sheet with parchment paper. Bake the cookies at 400 degrees Fahrenheit for 7-8 minutes. Watch them closely. If your cookie cakes are smaller than ours, they will bake faster. Set the cakes aside to cool on the pan until you can move them easily to a wire rack to cool completely.
For the Oreo filling:
- In a stand mixer, whip the softened butter and shortening on medium speed for 2-3 minutes. Add the vanilla and powdered sugar. Mix on low speed until the powdered sugar is all incorporated. ½ cup salted butter, ½ cup shortening, 1 ½ teaspoons vanilla, 4 cups powdered sugar
- Add in the heavy cream, one tablespoon at a time, and beat the frosting on medium speed until the frosting has reached the consistency that you like. (I used 6-7 tablespoons of cream). 6-7 tablespoons heavy cream
- Add the Oreo cookies to the frosting, 3 at a time, and beat on medium-low speed until they are all broken up and blended in. 15 Oreo cookies
- Choose two whoopie pies that are about the same size. Spread the Oreo frosting between the two cakes. This should make about 10-15 whoopie pies, depending on the size you make the cakes.
- Store at room temperature in an airtight container.
Notes
- This frosting recipe makes enough for a nice amount of filling on each pie. The pies will be thick! If you don’t want as much filling, you may be able to halve the frosting recipe.
- Don’t have buttermilk? Easily make buttermilk with milk and vinegar. Just put one teaspoon of vinegar in a ½ cup measuring cup. Fill up the rest of the cup with milk and let it sit for 5 minutes. Voila… ½ cup of buttermilk!
Nutrition
Calories: 514kcal | Carbohydrates: 68g | Protein: 3g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 235mg | Potassium: 44mg | Fiber: 1g | Sugar: 50g | Vitamin A: 480IU | Calcium: 22mg | Iron: 1.1mg
