These Easy Oreo Whoopie Pies are two moist chocolate cake pieces stuffed with cookies and cream filling. These homemade treats are made in just 30 minutes, come out perfectly every time, and are a unique and fun treat to serve! Your friends and family will be so impressed!
I’m a HUGE fan of whoopie pies, check out these Red Velvet Whoopie Pies with Cream Cheese Frosting for a fun way to spice up a classic red velvet cake. If you are in the mood for all things fun and sprinkles, you need these Funfetti Sprinkle Whoopie Pies!
Tell Me About These
- Two soft and cakey cookie pieces
- Velvety, smooth Oreo marshmallow fluff frosting for the filling
- Made in 2 bowls with a whisk
- Quick and ready to eat in 30 minutes
- All Purpose Flour: You’ll need regular, plain all purpose flour measured properly to avoid dense and dry cake pieces.
- Unsweetened Cocoa Powder: The chocolate flavor comes from unsweetened cocoa powder. I use natural.
- Baking Soda & Baking Powder: This combination of leavening agents creates light, fluffy, and domed cookies.
- Salt: Salt brings out the sweetness in these whoopie pies.
- Granulated & Light Brown Sugar: Both sugars add to moisture, sweetness, and overall taste!
- Egg: An egg at room temperature contributes to structure and chewiness.
- Vegetable Oil: Vegetable oil can be substituted for any unflavored oil and is the base fat for this recipe. It adds SO much moisture!
- Vanilla Extract: Though these treats are chocolatey as ever, pure vanilla extract rounds out the flavor.
- Buttermilk: Buttermilk, at room temperature, creates a tender cake crumb.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
STEP 2: In a medium bowl, whisk dry ingredients together with a wire whisk. The dry ingredients include all purpose flour, cocoa powder, baking soda, baking powder, and salt.
STEP 3: In a large bowl, whisk the wet ingredients together. The wet ingredients include granulated sugar, light brown sugar, room temperature egg, vegetable oil, vanilla extract, and room temperature buttermilk. Mix until smooth.
STEP 4: Carefully, add the dry ingredients to the wet ingredients before mixing with a wire whisk until smooth. The batter should be thick. To ensure best results, do not mix past when you see the dry ingredients disappear fully into the wet. Pour 2 tablespoons of hot water into the batter and mix until smooth.
STEP 5: Let the batter sit for 10 minutes at room temperature.
STEP 6: Divide the batter into 1-tablespoon-sized dollops on your prepared baking sheet. Do not add more than 1 tablespoon because the whoopie pies will flatten out rather than having a dome.
STEP 7: Bake the whoopie pies for 8-10 minutes until the tops are set, the centers spring back when poked quickly with your pointer finger, and the cake disks have a dome. Allow the chocolate cake disks to cool before assembling.
Filling and Assembly
STEP 1: In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with a paddle attachment, beat room temperature butter and powdered sugar together on medium speed until smooth.
STEP 2: Add marshmallow fluff to the frosting and beat on high speed until incorporated. Use a rubber spatula to scrape down the sides and the bottom of the bowl before mixing again to ensure the frosting combines properly.
STEP 3: Add heavy whipping cream to your frosting and beat on high speed for at least 3 minutes in order to create a light and fluffy filling.
STEP 4: Next, stir Oreo cookie crumbs into the frosting. If desired, transfer the Oreo filling to a piping bag or zippable plastic bag with the corner snipped off of it to create a makeshift piping bag.
STEP 5: Frost half of the cooled chocolate cake disks with Oreo filling.
STEP 6: Top each filled cake disk with an unfrosted cake disk to create a chocolate cake sandwich.
Frequently Asked Questions
You do not need a special pan for these whoopie pies. You will spoon dollops of chocolate Oreo cake batter on a regular, flat sheet pan lined with parchment paper.
If your whoopie pies come out flat, you either used expired baking powder or baking soda, did not let the batter rest for 10 minutes, undermeasured your flour, overmixed when adding your dry ingredients, or underbaked the cake disks.
Though this marshmallow fluff frosting is creamy, smooth, and sweet, you can absolutely use a different flavor, use regular or store-bought frosting, or fill with whipped cream or ice cream!
How To Store Whoopie Pies
These cookies and cream whoopie pies are moist and super soft, especially after they are stuffed with the creamy filling! Therefore, you should store them in a single layer on top of parchment paper or individually wrapped in cling wrap. You can store them-
- at room temperature for up to 3 days
- in the fridge for up to 4 days
- in the freezer for up to 4 months
- Measure ingredients properly: Measure your ingredients using a kitchen scale for best results. When measuring flour, specifically, use a spoon to transfer the flour from your container to your measuring cups before using a knife to smooth across the top.
- Do not overmix: When adding the dry ingredients into the wet, only mix until you see the dry ingredients disappear into the batter. Mixing past this could lead to dry, dense cake pieces.
- Let the batter rest: Allow the fully-combined batter to rest at room temperature for at least 10 minutes because it creates a stiffer batter. This results in domed cake disks.
- Store individually wrapped: Though you can store them in individual layers in an airtight container separated by parchment paper, I find that wrapping them in cling wrap makes serving and storing easiest.
Easy Oreo Whoopie Pies are two moist chocolate cake pieces stuffed with cookies and cream filling. These homemade treats are quickly made in just 30 minutes, can be made and stored ahead of a gathering, and are the perfect treat to serve to friends and family!
For the Chocolate Whoopie Pies
- 2 1/3 cups (327g) all purpose flour, properly measured
- 1/2 cup (41g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (158g) granulated sugar
- 1/2 cup (120g) light brown sugar
- 1 large egg (50g), room temperature
- 1/2 cup (100g) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240g) buttermilk, room temperature
- 2 tablespoons (30g) hot water
For the Oreo Filling
- 1/2 cup (110g) unsalted butter, room temperature
- 3/4 cup (90g) powdered sugar
- 1 cup (130g) marshmallow fluff
- 1 tablespoon (15g) heavy whipping cream
For the Chocolate Whoopie Pies
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. This is important for ensuring the sticky and moist whoopie pies do not stick to your pan after baking.
- In a medium bowl, whisk dry ingredients together with a wire whisk. Stir all purpose flour, cocoa powder, baking soda, baking powder, and salt until combined.
- In a large bowl, whisk granulated sugar, light brown sugar, room temperature egg, vegetable oil, vanilla extract, and room temperature buttermilk. Mix until smooth.
- Carefully, add the dry ingredients to the wet ingredients before mixing with a wire whisk until smooth. The batter should be thick. Do not overmix, as mixing past when you see the dry ingredients disappear into the batter will create dense cake pieces. Pour 2 tablespoons of hot water into the batter and mix until smooth.
- Let the batter sit for 10 minutes at room temperature to allow the batter to gain structure and firm up.
- Divide the batter into 1-tablespoon-sized dollops on your prepared baking sheet. The dollops should be at least 2 inches apart because they will rise and spread as they bake.
- Bake the whoopie pies for 8-11 minutes until the tops are set and shiny and the centers spring back when quickly poked with your pointer finger.
- Allow the whoopie pies to cool on your baking sheet for at least 15 minutes before filling.
For the Oreo Filling
- In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with a paddle attachment, beat room temperature butter until smooth.
- Slowly add powdered sugar to the bowl and beat on medium speed until the frosting is smooth.
- Add marshmallow fluff to the frosting and beat on high speed until incorporated. Use a rubber spatula to scrape down the sides and the bottom of the bowl before mixing again to ensure the frosting is combined.
- Add heavy whipping cream to your frosting and beat on high speed for at least 3 minutes. This creates a light, smooth, and velvety filling.
- Stir Oreo cookie crumbs into the frosting. If desired, transfer the Oreo filling to a piping bag or zippable plastic bag with the corner snipped off of it to create a makeshift piping bag.
- Top half of the cooled cake disks with Oreo filling. If possible, leave a small rim around the outside to prevent the frosting from spilling out.
- Top the frosted cake pieces with an unfrosted cake piece to create a cake sandwich.
- Store the whoopie pies in single layers or individually wrapped in cling wrap to prevent the whoopie pies from sticking to one another.
Room Temperature Ingredients: Use room temperature buttermilk and egg in the cake batter to ensure the cake disks come out moist, fluffy, and domed.
Bake Time: Bake until the whoopie pies have a firm dome, have centers that spring back when poked in the center with your pointer finger, and the tops look shiny.
Serving: For cleaner and easier serving, let the whoopie pies sit at room temperature before serving to let the filling set.
Keywords: Oreo Whoopie Pies, Cookies and Cream Whoopie Pies, Cake Sandwiches, Chocolate, Chocolate Oreos