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!

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. They make the best truffles ever. They are the base of cool, creamy cheesecakes. And can be added to ice cream, brownies or even muffins for breakfast!

We took a classic whoopie pie recipe and turned it into something resembling a big soft Oreo. And it’s amazing.

What you’ll love about this 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 cookie sandwiches.
• 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.

Tips for Chocolate Whoopie Pie Cookies:

• Mix the dry ingredients separately from the wet ingredients. Then combine and mix just until combined. This will help keep your chocolate cake cookies soft.
• Make sure you use a non-stick baking sheet or mat and spray it with cooking spray. Or better yet, line the pan with parchment paper. You definitely don’t want the cookies to stick!
• Don’t let your cookie cakes get brown. You want them to be soft.
• Allow the cakes to cool on the pan before removing them to a wire rack to cool completely.
• The cakes will be very soft! Don’t handle them more than you have to or they may fall apart.

Whoopie Pie 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) make it taste more like an Oreo filling. Seriously. This frosting tastes amazing.

And don’t just stop with this frosting in whoopie pies. Use it on brownies and cakes too.

You can use a cake decorating bag and large tip to fill the cookies, or you can just use a butter knife. Whatever you have will work!

**Pro Tip: 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!**

Oreo Whoopie Pies

4.93 from 27 votes

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 minutes

Cook Time 8 minutes minutes

Total Time 38 minutes minutes

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Ingredients

 

For the cakes:

• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup salted butter (softened)
• 1 teaspoon vanilla
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup unsweetened cocoa powder
• 1/2 cup warm water
• 1/2 cup buttermilk

For the Oreo filling:*

• 1/2 cup salted butter (softened)
• 1/2 cup shortening
• 1 1/2 teaspoons vanilla
• 4 cups powdered sugar
• 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.
• In a separate bowl, sift together the flour, baking soda and cocoa. Add this to the first mixture alternately with the water and 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.
• 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.
• 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.

The calories shown are based on the recipe making 15 pies, with 1 serving being 1 pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

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

Author Julie Clark

Course Dessert

Cuisine American

Calories 514

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