Cookies and cream whoopie pies are perfect for Oreo lovers. Soft, cakey chocolate cookies filled with cookies and cream buttercream frosting. The recipe is easy to make and so delicious!
Ingredients for Cookies and Cream Whoopie Pies
Chocolate whoopie pie cookies
- All-purpose flour: Regular all-purpose flour.
- Dark cocoa powder: Dark cocoa powder gives the whoopie pies a deep, chocolate flavor and color.
- Baking soda: Leavening agent to help the cookies rise.
- Salt: To enhance the flavor of the cookies.
- Unsalted butter: Room temperature.
- Granulated sugar: To sweeten the cookies.
- Brown sugar: Brown sugar adds some chewiness and moisture to the cookies.
- Egg: Room temperature.
- Vanilla extract: Vanilla extract enhances the chocolate flavor.
- Milk: Room temperature. You can use regular milk or buttermilk!
Cookies and cream buttercream frosting
- Unsalted butter: Room temperature unsalted butter.
- Powdered sugar: No need to sift unless your powdered sugar is lumpy.
- Salt: A bit of salt enhances the flavor of the buttercream and contrasts the sweetness.
- Vanilla extract: Vanilla extract adds great flavor.
- Heavy cream: Heavy cream makes the buttercream light, fluffy, and smooth.
- Chocolate sandwich cookies: Use your favorite brand of chocolate sandwich cookies. Can’t go wrong with a classic Oreo cookie! Use a food processor to grind the cookies into fine crumbs. No need to remove the cream filling. For this recipe, you will need about 6 cookies!
How to Make the Chocolate Whoopie Pie Cookies
- Preheat oven to 350 degrees and line baking sheet pans with silicone baking mats or parchment paper.
- Whisk together flour, dark cocoa powder, baking soda and salt. Set aside.
- Cream butter and sugars until light and fluffy.
- Add in the egg and vanilla extract and continue to mix.
- Alternate adding the dry ingredients and milk to the butter mixture. Mix on low speed in between each addition. (1/3 flour mixture – 1/2 buttermilk – 1/3 flour mixture – 1/2 buttermilk – 1/3 flour mixture)
- Continue to mix on low speed until the ingredients are combined. Scrape the sides and bottom of the bowl. Do not overmix the batter.
- Scoop the batter onto the prepared baking sheet pans using a medium cookie scoop.
- Bake for about 10-12 minutes until the cookies are puffed up and maintain their shape when gently touched.
- Remove from the oven and allow the cookies to cool for 2 minutes before removing to a wire rack to cool completely.
How to Make Cookies and Cream Buttercream Frosting
To make cookies and cream buttercream frosting, I recommend using a stand mixer for the best results. You can use a paddle attachment or a whisk attachment based on your personal preference. If you do not have a stand mixer, you can also use an electric hand mixer.
- Whip the room temperature butter for about 5 minutes until light, fluffy, and pale in color.
- Add the powdered sugar in two parts, mixing in between each addition.
- Add vanilla extract and salt and continue to mix on low until combined.
- Slowly drizzle in the heavy cream.
- Turn the mixer to medium-high speed and whip the buttercream for about 3 minutes.
- Pulse the chocolate sandwich cookies in a food processer to make fine crumbs. Add cookie crumbs to the buttercream. Mix on low speed until well combined.
Cookies and Cream Whoopie Pies Recipe Tips
Use a cookie scoop
To bake uniform, round cookies, I recommend using a large cookie scoop which contains 3 tablespoons of batter. The cookie scoop will ensure the same amount of batter is in every cookie and will help you create round cookies. Once the cookies come out of the oven, immediately use the back of a spoon to gently push in the edges to create perfectly round cookies if they are slightly misshapen. Cool the cookies for a minute or two before transferring to a wire rack to cool completely.
Silicone baking mat
Pipe the frosting
Fine cookie crumbs
When making the cookies and cream buttercream frosting, be sure to finely pulse the chocolate sandwich cookies. The finer the better. If there are large chunks of cookie, they can get stuck in your piping tip.
Storing and serving
The whoopie pies can be stored in an airtight container in the refrigerator for 3 to 4 days. They are best served at room temperature, so I recommend removing them from the refrigerator at least 1 hour prior to serving.
Cookies and Cream Whoopie Pies
- Stand mixer or electric hand mixer
Chocolate Whoopie Pie Cookies
- 2 cups all-purpose flour
- ½ cup dark cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 cup milk or buttermilk room temperature
Cookies and Cream Buttercream Frosting
- 1 cup unsalted butter room temperature
- 2½ cups powdered sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- 2 tbsp heavy cream
- ½ cup chocolate sandwich cookie crumbs
Chocolate Whoopie Pie Cookies
- Preheat oven to 350° F. Line baking trays with parchment paper or silicone baking mats.
- In a small mixing bowl, combine flour, dark cocoa powder, baking soda, and salt. Whisk to combine.
- In a separate large mixing bowl, cream together butter, granulated sugar, and brown sugar using an electric hand mixer until light and fluffy.
- Add in egg and vanilla extract and mix on medium speed until the mixture is light and fluffy.
- Add in ⅓ of the flour mixture to the butter, mixing on low speed, and then ½ of the buttermilk, continuing to mix.
- Once combined, add another ⅓ of the flour mixture and continue to mix, and then the remaining buttermilk.
- Add in the remaining ⅓ of the flour mixture and mix until fully combined. Scrape the bottom and sides of the bowl to ensure the dry ingredients are fully incorporated.
- Portion the batter using a large cookie scoop (3 tbsp) onto prepared baking sheet pans. Space the batter out as the cookies spread when baked.
- Bake for about 10-12 minutes until the cookies are puffed up.
- Remove from the oven and allow the cookies to cool on the tray for 2 minutes.
- Remove the cookies from the tray and transfer to a wire cooling rack to cool completely.
Cookies and Cream Buttercream Frosting
- In a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a whisk or paddle attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add vanilla extract and salt and mix on low until combined.
- Slowly drizzle in the heavy cream while the mixer is on low. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Turn the speed on the mixer to high and whip for 3 minutes until the buttercream is light and fluffy.
- Pulse chocolate sandwich cookies in a food processor to make very fine crumbs. Add the cookie crumbs to the buttercream and mix until combined. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
Assembling the Whoopie Pies
- The buttercream can be spread onto the whoopie pies using a knife or offset spatula or piped onto the cookies using a piping tip and disposable pastry bag.
- Invert a cookie so the bottom is facing up. Spread or pipe a generous amount of frosting onto the bottom of the cookie.
- Take another whoopie pie cookie and create a sandwich.