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Cookies and Cream Whoopie Pies

Prep Time 45 minutes
Cook Time 12 minutes
Yield: 10 cookies
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!

Equipment

  • Stand mixer or electric hand mixer

Ingredients 

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
  • cups powdered sugar
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 2 tbsp heavy cream
  • ½ cup chocolate sandwich cookie crumbs

Instructions

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.

Notes

Cookies and cream whoopie pies can be stored in the refrigerator for 3 to 4 days in an airtight container. They are best served at room temperature. Remove from the refrigerator at least 1 hour before serving. 
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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