Homemade Oreo Cookie Whoopie Pies
Overview
It’s like an oreo cookie and a whoopie pie had the most beautiful baby.
and because of that, i’m not really sure if I call these homemade oreos or homemade whoopie pies. It’s a WOREO? An ORPIE PIE? A WHOOPEO? Maybe just an Oreo Whoopie Pie? Whatever the case, I KNOW FOR A FACT that everyone who ate them loved them and you need them for your valentine, galentine, anti- valentine, or simply just because you like or need chocolate.
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
For the cookies
- 1 cup all-purpose flour (spoon & leveled)
- 3/4 cup cacao powder (unsweetened cocoa powder is fine!)
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon coffee extract
For the filling
- 2 cups powdered sugar
- 1/4 c butter softened
- 1/4 c vegetable shortening
- 3 tbsp fluff
- 3 tsp heavy cream
- 2 tsp vanilla
Method
In a medium bowl, whisk together the dry ingredients (flour, cacao powder, baking soda, and salt). Set aside.
Grab a large stand mixer fitted with a paddle attachment or an electric mixer and cream together the butter and shortening until light and fluffy, about 3 minutes. Scrape down the sides as needed. Add both the granulated sugar and brown sugar and combine until fluffy, another 1-2 minutes. Next, add the egg and extracts and mix until combined. Slowly add in the dry ingredients to the wet. The batter is thick. Allow this to rest in the fridge for 20 minutes while the oven preheats to 350 degrees.
Line a couple baking sheets with parchment paper.
From the cookie dough, roll the dough into little balls (about 1/2 a size of a cookie scoop or about 2-3 tsp) and place them on a baking sheet 2″ apart. Slightly flatten the cookie with your index finger and middle finger – don’t completely flatten it, just enough the not be a full ball.
Bake for about 7 minutes (large cookies will need more time). Allow to cool slightly on the baking sheets and transfer to a wire rack.
While the cookies are cooling, make the filling (my favorite!).
With an electric mixer or stand mixer, cream together the butter and shortening and slowly add in the powdered sugar. Next, add the fluff, vanilla, and heavy cream. Mix until fluffy and light. There may be extra. I did this on purpose. Because if you’re like me….you will eat it with a spoon and know NO ONE IS JUDGING YOU.
Spread a healthy amount of filling on one side of a cookie and place another cookie on top to make a sandwich. These will last 4 days on the counter but won’t last that long!
Oreo Whoopie Pies
Share on Facebook Share on TwitterIngredients
For the cookie
- 1 cup all-purpose flour (spoon & leveled)
- 3/4 cup unsweetened natural cocoa powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 1 tsp coffee extract
For the filling
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable shortening
- 3 tbsp fluff marshmallow creme
- 3 tsp heavy cream
- 2 tsp vanilla
Instructions
- In a medium bowl, whisk together the dry ingredients (flour, cacao powder, baking soda, and salt). Set aside.
- Grab a large stand mixer fitted with a paddle attachment or an electric mixer and cream together the butter and shortening until light and fluffy, about 3 minutes. Scrape down the sides as needed. Add both the granulated sugar and brown sugar and combine until fluffy, another 1-2 minutes. Next, add the egg and extracts and mix until combined. Slowly add in the dry ingredients to the wet.
- The batter is thick. Allow this to rest in the fridge for 20 minutes while the oven preheats to 350 degrees.
- Line a couple baking sheets with parchment paper.
- From the cookie dough, roll the dough into little balls (about 1/2 a size of a cookie scoop or about 2-3 tsp) and place them on a baking sheet 2" apart. Slightly flatten the cookie with your index finger and middle finger - don't completely flatten it, just enough the not be a full ball.
- Bake for about 7 minutes (large cookies will need more time). Allow to cool slightly on the baking sheets and transfer to a wire rack.
- While the cookies are cooling, make the filling (my favorite!).With an electric mixer or stand mixer, cream together the butter and shortening and slowly add in the powdered sugar. Next, add the fluff, vanilla, and heavy cream. Mix until fluffy and light. There may be extra. I did this on purpose. Because if you're like me....you will eat it with a spoon and know NO ONE IS JUDGING YOU.
- Spread a healthy amount of filling on one side of a cookie and place another cookie on top to make a sandwich. These will last 4 days on the counter but won't last that long!
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