Go Back
–+ servings
recipe
5 from 7 votes
click the stars to rate!

Cookies and Cream Whoopie Pies

Created by: Courtney
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Yield: 10 whoopie pies
These cookies and cream whoopie pies combine tender chocolate cookies with a cookies and cream buttercream filling for a nostalgic sandwich-style dessert. They’re simple to bake, easy to assemble, and loved by kids and adults alike. A fun twist on classic whoopie pies with big cookies and cream flavor.

Equipment

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

Storing & Serving:
  • 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.
Baking Tools & Supplies (affiliate links): Baking sheet pan | Silicone baking matsor parchment paper | Large cookie scoop | Cooling rack | Stand mixer or electric hand mixer | Piping bag | Ateco 826 piping tip | Food processor
Recipe Update: This recipe was updated February 2026. (Dark cocoa powder was substituted with black cocoa powder, baking powder replaced baking soda in the same amount, and the milk was decreased by ¼ cup).
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.

Nutrition

Serving: 1whoopie pie | Calories: 635kcal | Carbohydrates: 79g | Protein: 5g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 271mg | Potassium: 173mg | Fiber: 2g | Sugar: 55g | Vitamin A: 949IU | Vitamin C: 0.02mg | Calcium: 79mg | Iron: 3mg

Made This Recipe?

Please leave a comment with a star rating to let me know how you enjoyed the recipe!