Cookies and Cream Whoopie Pies
Cookies and cream whoopie pies pair soft, cakey dark chocolate cookies with fluffy cookies and cream buttercream filling. They’re perfectly sweet, creamy, and loaded with Oreo cookies. A fun handheld treat that always disappears fast.
Cookies and Cream Whoopie Pies
These cookies and cream whoopie pies are here to make dessert time so very. Homemade Oreo whoopie pies? Yes please!
Soft, cakey black cocoa cookies are sandwiched with dreamy cookies and cream buttercream frosting for a treat that’s equal parts sweet and satisfying. Not angsty in any way.
They’re fun to assemble, easy to share, and decadent enough to earn you an invitation to lunchtime at the Heathers’ table.
What’s your damage? Not making these cookie sandwiches sooner.
If you are obsessed with Oreos, check out my Oreo rice krispie treats, mini Oreo cheesecakes, and cookies and cream cupcakes.
Why You Will Love This Recipe
- Bakery-style texture: Soft, cakey chocolate cookies with a creamy, whipped filling that feels straight from a bakery.
- Cookies & cream flavor: Rich black cocoa cookies paired with cookies and cream buttercream delivers that nostalgic Oreo taste in every bite.
- Fun to assemble: Pipe, sandwich, and enjoy—putting them together is as satisfying as eating them.
- Crowd-pleasing: Kids and adults both love them, making them perfect for parties, lunchboxes, or celebrations.
- Surprisingly simple: No special tools or complicated techniques. An easy recipe with simple steps made from ingredients you may already have on hand.
Recipe Ingredients
Black Cocoa Whoopie Pies
- All-purpose flour
- Black cocoa powder – Substitute with dark or dutch-process cocoa powder.
- Baking powder + salt
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar
- Egg – Room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Vanilla extract
- Milk – Room temperature.
Cookies and Cream Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar
- Heavy cream – Room temperature.
- Vanilla extract
- Salt
- Oreo cookie crumbs – Very finely ground with a food processor.
How to Make Cookies and Cream Whoopie Pies
Make the black cocoa cookie batter.
Portion the cookie batter with a large cookie scoop and place on a prepared baking pan.
Bake and cool the black cocoa cookies.
Make the cookies and cream buttercream frosting.
Pipe a swirl of the frosting onto the bottom of half of the cookies.
Create a sandwich with the remaining black cocoa cookies to create the whoopie pie.
Courtney’s Expert Whoopie Pie Baking Tips
- Use a large cookie scoop to portion out the cookie batter for uniform sized cookies.
- Don’t overbake the cookies—overbaking can dry out the cakey cookies.
- Use the back of a spoon to gently shape the cookies immediately when they come out of the oven to make perfectly round cookies. I don’t recommend using a round cookie cutter or glass bowl to shape the cookies as they are very delicate and can break.
- Be sure to use very fine Oreo cookie crumbs to make the frosting. A food processor or blender works the best.
- Use a wide-tooth open star piping tip or round piping tip to pipe the frosting onto the cookies. Closed star piping tips can easily clog up with the Oreo crumbs.
- Don’t make the Oreo frosting ahead of time. When it is rewhipped, the Oreo crumbs break down and turn the frosting a gray color. You can make the vanilla buttercream ahead of time and add the Oreo crumbs before you pipe.
Frequently Asked Questions
No, you don’t need to remove the cream. Use a food processor or blender to finely grind the whole Oreo cookies into crumbs. The finer the better.
Yes, dark or dutch-process cocoa powder would be great substitutions for the black cocoa powder. The black cocoa powder gives the whoopie pies a more Oreo-like flavor. You could also use any unsweetened cocoa powder, but the flavor and color of the cookies will be lighter.
Use a large cookie scoop to portion out the cookie batter. This will help keep the cookies uniform in size and also help create a round shape. Immediately when the cookies come out of the oven, use the back of a spoon to very gently nudge the edges of the cookies to create a perfectly round shape.
For the whoopie pies pictured, I used an Ateco 826 piping tip which is a large open star piping tip. You could also use a round piping tip. Closed star tips or French piping tips will not work for this frosting—the cookie crumbs can clog the tip.
If you try this recipe, please leave a comment with a star rating below! Follow Cake Me Home Tonight on Instagram and Pinterest for the sweetest recipes!
click the stars to rate!
Cookies and Cream Whoopie Pies
Ingredients
Black Cocoa Whoopie Pie Cookies
- 2 cups (250 g) all-purpose flour
- ½ cup (43 g) black cocoa powder (substitute with dark or dutch-process cocoa powder)
- 1 tsp (1 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ½ cup (114 g) unsalted butter (room temperature)
- ½ cup (110 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 (1) large egg (room temperature)
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (2 tsp) vanilla extract
- ¾ cup (180 ml) milk (room temperature)
Cookies and Cream Buttercream Frosting
- 1 cup (227 g) unsalted butter (room temperature)
- 2 ½ cups (300 g) powdered sugar
- 2 tbsp (30 ml) heavy cream (room temperature)
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.25 tsp) salt
- ½ cup (50 g) Oreo cookie crumbs (6 cookies)
Instructions
Black Cocoa Whoopie Pie Cookies
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar until smooth and creamy. Add in the egg, vegetable oil, and vanilla extract and mix until combined.
- Alternate adding the flour/cocoa mixture and the milk while mixing on low speed in between each addition. (⅓ of the flour/cocoa mixture, ½ of the milk, ⅓ of the flour/cocoa mixture, remaining ½ of the milk and the final ⅓ of the flour/cocoa mixture) Scrape the sides and bottom of the bowl to ensure the ingredients are well combined and the batter is smooth.
- Portion the cookie batter using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pans. Bake the cookies for 12 minutes until the cookies are puffed up and the edges are set. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Cookies and Cream Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter for 5 minutes until light, pale, and creamy.
- Add half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and mix on low speed until fully incorporated.
- Add the heavy cream, vanilla extract and salt and mix on low speed until combined. Scrape the bottom and sides of the bowl occasionally to ensure the frosting is well mixed.
- Increase the speed on the mixer to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles.
- Add in the Oreo cookie crumbs and mix on low speed until they are dispersed throughout the buttercream frosting.
Assembling the Whoopie Pies
- Fill a piping bag fitted with an Ateco 826 piping tip with the cookies and cream buttercream frosting. Pipe a swirl of frosting on the bottom of half of the black cocoa cookies and then top with the remaining cookies to create the whoopie pies.
Notes
- Room temperature: Store the whoopie pies in an airtight container at room temperature for 1 to 2 days.
- Refrigerator: Store the whoopie pies in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
- Freezer: Store the whoopie pies in the freezer wrapped individually in plastic wrap and in an airtight container or resealable storage bag for 3 months.
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
I made these last week and I loved these. I did use the Dutch process cocoa, but I ordered black cocoa powder to make these again and also try the M&Ms recipe.
Hi Lynn! So glad you enjoyed the recipe! Thank you so much for the positive feedback!