Oreo Whoopie Pies
The ultimate indulgence awaits with these Oreo Whoopie Pies! Soft, chewy cookies packed with rich Oreo flavor and a luscious cream filling—perfect for any occasion. These easy-to-make treats are sure to satisfy your sweet tooth. Make them tonight and create unforgettable memories!
Equipment
- Sheet pan (15" x 10")
- Parchment paper or liner
- Stand mixer or hand mixer
- Cooling rack
Ingredients
- 1 package Betty Crocker Super Moist White Cake Mix 14.25-ounce
- 1 package instant vanilla pudding mix 3.4-ounce
- 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
- 8 tablespoons unsalted butter 1/2 cup, at room temp
- 1 package cream cheese full-fat, brick-style, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups powdered sugar
Instructions
- In a stand mixer (or using a large bowl and a hand mixer), combine cake mix, pudding mix, butter, eggs, and vanilla. Mix until you achieve a very thick dough. Make sure to scrape the bowl as needed to incorporate all the ingredients effectively.
- Finely chop the whole Oreos (with the cream) and gently fold them into the dough. This adds a wonderful crunch and bursts of flavor in every bite!
- Using a food scale, roll about 1 and 1/2 tablespoons of dough into balls, approximately 30 grams each. Chill the balls in the refrigerator for 30 minutes to an hour. This helps keep them puffy during baking.
- Preheat your oven to 350°F (175°C). Line a sheet pan with parchment paper or a liner to prevent sticking. Place the chilled dough balls on the sheet pan, ensuring they are spaced about 2 inches apart.
- Bake the cookies for 9 to 10 minutes until the bottoms are slightly browned. Be careful not to overbake, as you want them to be soft and chewy.
- Once baked, let the cookies rest on the sheet for 5 minutes before transferring them to a cooling rack. This helps them set without breaking apart.
- For the frosting, soften the cream cheese in the microwave on a safe plate using 15 to 20-second bursts until room temperature. In a mixer, cream the butter and cream cheese together until smooth and creamy.
- Mix in the additional vanilla and salt. Gradually add the powdered sugar, beating until smooth. Start on low speed for about 30 seconds, then increase to medium-high speed and beat for 1 to 2 minutes until fluffy.
- For thicker frosting, you can add an extra 1/4 cup of powdered sugar if desired. Chill the frosting for 20 to 30 minutes to firm it up before frosting the cookies.
- Once the cookies are cool, transfer the frosting into a piping bag fitted with a wide tip. Pipe the frosting onto one cookie and gently sandwich it with another. Repeat this process with all the cookies.
- Cover the assembled Oreo Whoopie Pies with plastic wrap and refrigerate overnight. This allows the flavors to blend and the cookies to soften, making them even more delightful when served the next day!
- Before serving, let the pies come to room temperature to enhance their flavor. These whoopie pies are best enjoyed fresh!
Notes
- Tip 1: Be sure to use a 14.25-ounce box of cake mix for the best flavor and texture.
- Tip 2: Refrigerate the whoopie pies overnight to allow the flavors to develop and the cookies to soften.
- Tip 3: Store them in an airtight container in the fridge for up to 4 days.
- Tip 4: You can freeze the unbaked dough and bake straight from the freezer, just add an extra minute or two to the baking time.