Oreo Whoopie Pies

5 from 1 vote

Oreo Whoopie Pies are the ultimate treat—a fun restaurant copycat that’s easy to make at home! Picture soft, cake-like chocolate cookies sandwiching a rich, creamy Oreo frosting.

Prep Time15

Cook Time10

Chilling Time30

Total Time55

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Oreo Whoopie Pies

Servings: whoopie pies (28 cookies)

Author: Chelsea Lords

Cost: $7.42

Equipment

Sheet pan (15" x 10")
Parchment paper or liner
Stand mixer or hand mixer
Cooling rack

Ingredients

Cookies

1 (14.25-ounce) package Betty Crocker Super Moist White Cake Mix or vanilla, see note 1
1 (3.4-ounce) package instant vanilla pudding mix
2 large eggs
8 tablespoons unsalted butter 1/2 cup, at room temp
1 teaspoon vanilla extract
1 cup finely chopped regular Oreos about 9 cookies

Frosting

8 tablespoons unsalted butter 1/2 cup, at room temp
1 (8-ounce) package cream cheese full-fat, brick-style, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups powdered sugar

US - Metric

Instructions

In a stand mixer (or using a large bowl and a hand mixer), combine cake mix, pudding mix, butter, eggs, and vanilla. Beat until you have a very thick dough. Scrape the bowl as needed. Finely chop whole Oreos (with the creme) and fold into the dough.
Roll 1-1/2 tablespoons of dough into balls (30 grams each on a food scale). Chill balls for 30 minutes to an hour to keep them puffy during baking.
Preheat oven to 350°F. Line a sheet pan with parchment paper or a liner. Place dough balls 2 inches apart on the sheet. Bake for 9–10 minutes until bottoms are slightly browned. Don’t overbake. Let cookies rest on the sheet for 5 minutes before moving to a cooling rack. Repeat with remaining dough.
Frosting: Soften the cream cheese in the microwave on a safe plate using 15–20 second bursts until room temperature. In a mixer, cream the butter and cream cheese until smooth. Mix in vanilla and salt. Gradually add powdered sugar, beating until smooth. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 1–2 minutes. For thicker frosting, add an extra 1/4 cup powdered sugar. Chill frosting for 20–30 minutes to firm up before frosting.
Once cookies are cool, transfer frosting to a piping bag with a wide tip. Pipe frosting on 1 cookie and gently sandwich with another. Repeat with all cookies.
Cover whoopie pies with plastic wrap and refrigerate overnight to soften (see note 2). The next day, let them come to room temperature before serving. They are best enjoyed on that same day.

Notes

Note 1: I’ve tried many different cake mixes, but none match the flavor and texture of this one! Be sure to use a 14.25-ounce box. Do not follow directions on box!

Note 2: This is where they become soft and cake-like, plus more flavorful. If cookies haven’t had a chance to thoroughly soften, the frosting squeezes out when you bite into them!

Storage: Keep Oreo Whoopie Pies in an airtight container in the fridge for up to 4 days. Freeze the unbaked dough rather than the baked cookies. You can bake the dough straight from the freezer, just add 1–3 minutes to the baking time.

Nutrition