Easy Oreo Cookie Whoopie Pies
These Oreo Whoopie Pies start easily with a cake mix and are filled with a luscious homemade cookies and cream filling. They’re a super fun, bite-sized dessert that is perfect for any occasion!
I have been making whoopie pies for a while now and they are always a hit! Who doesn’t love soft cookies stuffed with homemade cream cheese frosting?
If you’re looking for more whoopies pie recipes, be sure to check out Golden Oreo Whoopie Pies as well!
These cookies and cream whoopie pies begin with thick, cakey chocolate cookies made from a chocolate cake mix and other simple ingredients like butter, eggs, and sour cream. Then they get a homemade filling made of butter, cream cheese, and crushed Oreo cookie – does that sound irresistible or what?
I love making whoopie pies because they’re portable, handheld, bite sized, and perfect for kids and adults alike. Because we’re starting with a cake mix, homemade whoopie pies just got a whole lot easier!
Free Email Series
Tips & tricks to achieve the most delicious cookies of your life!
What goes into this Recipe
- Chocolate Cake Mix: Using a boxed cake mix from the grocery store as the base makes these Oreo cookie whoopie pies quick and easy. The chocolate cake mix provides the rich chocolate flavor.
- Butter: The softened butter gets mixed right into the cookie dough, adding moisture and richness.
- Sour Cream: Using sour cream gives the cookies an amazing light and cakey texture, just like these Half Moon Black and White Cookies.
- Cream Cheese: Use full fat cream cheese combined with butter to make the delicious cream cheese filling.
- Oreo Cookies: Crushed Oreos get folded into the frosting, providing that iconic cookies and cream flavor and texture. If you love Oreos, you will also like this No Bake Oreo Cheesecake!
See recipe card for full information on ingredients and quantities.
How to make Oreo Whoopie Pies
- In a medium bowl, combine the chocolate cake mix, softened butter, eggs, and sour cream together using an electric hand mixer {or you can do this in the bowl of an electric mixer fit with a paddle attachment, or even do it by hand} until just combined!
- Using a medium cookie scoop, portion out the cake batter cookie dough onto baking sheets with silicone liners or parchment paper. If you are using a small cookie scoop you should get 24 mounds of dough total {for a total of 12 sandwich cookies}. Refrigerate the scooped dough for 1-2 hours to firm up slightly.
- Once chilled, roll the cookie dough in your hands and place dough mounds on a baking sheet, spacing them about 2 inches apart.
- Bake in a 350 degree oven for 9-11 minutes, until edges are set and tops are cracking slightly. Immediately transfer baked cookies to a wire rack to cool completely. Repeat with remaining dough.
- To make the frosting, beat the softened butter and cream cheese together in a medium bowl until smooth and creamy. Gradually add in the powdered sugar and mix until fully incorporated. Place 8 Oreo cookies in a ziploc bag and crush them into small pieces using a rolling pin or food processor. Fold the crushed Oreos into the frosting until evenly distributed. Transfer frosting to a pastry bag with a large tip cut off {or a ziploc bag with a corner snipped off}. Pipe a generous amount of the cookies and cream frosting onto the flat side of half of the whoopie pie cookies.
- Top with the remaining cookies to create a cookie sandwich. Your homemade Oreo Whoopie Pies are ready to eat!
Expert Tips
- Refrigerate the dough after it has been scooped for 1-2 hours. Refrigerating the dough helps chill the butter which means it will remain solid longer in the oven and that keeps the cookies from spreading.
- Shape refrigerated dough into tall mounds. When you shape the dough into tall cookie dough mounds you are giving the dough farther to bake down. That will keep it thicker than a cookie you just scoop and bake.
- The cookies are done when the edges are set, the tops look crackly and matte (not wet/shiny). You can also use a toothpick inserted in the center to check doneness {it should come out mostly clean}. They’ll still be soft in the middle.
- Bake cookies for a little longer than normal cake mix cookies. Most of the time I have you almost under bake cookies slightly and then they cool completely on the warm baking sheet. In this case, we want cakey cookies so baking them a little longer gives the cookie the texture you are looking for.
- Allow the cookies to cool on a cooling rack, not a baking sheet. To compensate for baking them longer, we want to be sure that we don’t over bake them. Removing them from the baking sheet and to a cooling rack straight from the oven will accomplish that.
Storage and Freezing
Store: Oreo chocolate sandwich cookies can be stored in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 5 days.
Freeze: You can also freeze these chocolate whoopie pies for up to 3 months in a freezer bag or freezer-safe container.
Recipe FAQs
You can absolutely experiment with other cookie varieties crushed up and folded into the frosting. Oreos give you that classic cookies and cream flavor, but crushed chocolate chip cookies, Nilla wafers, or even Biscoff cookies will give it a great flavor.
If the dough seems overly sticky, try chilling it for 30-60 minutes before portioning it out. The chilling period allows the fats to firm up slightly so the dough is more scoopable.
While there are special whoopie pie pans, this recipe does not need one. Although, if you have one and want to use it go ahead.
It sounds like the piping tip {or the tip you cut in the Ziplock bag} is not large enough. Just move to a larger tip and it should come out perfectly!
Do you love desserts with cookies in them? Try these recipes…
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Easy Oreo Cookie Whoopie Pies
Ingredients
Cookie
- 1 box chocolate cake mix {13.25 ounces}
- ¼ cup all purpose flour
- ⅓ cup butter {melted}
- 3 large eggs
- ¼ cup sour cream
Cookies n' Cream Frosting
- ½ cup butter {softened}
- 4 ounces cream cheese {softened}
- 2 cups powdered sugar
- ½ cup Oreo cookies {crushed}-about 8 cookies
Instructions
Cookies
- Cover a baking sheet with a silicone mat or parchment paper. Set aside.
- In a medium bowl combine cake mix, flour, butter, eggs and sour cream. Using a hand held mixer {or mix by hand}, mix the ingredients until just combined.
- Scoop dough onto the lined baking sheet using a medium cookie scoop {you should get 24 cookie mounds}. Refrigerate the dough scoops for 1-2 hours.
- Once chilled, preheat the oven to 350°. Take the chilled cookie dough and roll in your hand to form a smooth round ball. Place them about 2 inches apart on a silicone mat {or parchment paper} lined baking sheet. Bake for 9-11 minutes or until the edges and top of the cookie are set and the top is starting to crack. Move cookies immediately to a cooling rack to cool completely. Continue until all of the cookies are baked.
Frosting
- In a medium bowl combine butter and cream cheese. Use a hand held mixer to mix until creamy and smooth. Add powdered sugar and mix until completely incorporated.
- In a large Ziploc bag {or food processor}, crush chocolate sandwich cookies. Add crushed cookies to the frosting and mix until the cookies are evenly incorporated. Put frosting into a piping bag {or large Ziploc bag} and cut a large triangle {a small triangle won't allow the cookies to go through}.
Finishing the Whoopie Pies
- Pipe a generous amount of Cookies and Cream frosting onto half of the cookies and top with the other half of the cookies. Serve or store in an airtight container at room temperature for up to 4 days. These chocolate whoopie pies are also great refrigerated for up to 5 days and frozen for up to 3 months.
Notes
-
- Shape refrigerated dough into tall mounds rather than just baking them in scoops.
- Don’t skip refrigerating the cookie dough. This step will help give you thick cakey cookies.
- Bake cookies for a little longer than normal cake mix cookies to give them the right texture.
- Allow the cookies to cool on a cooling rack, not a baking sheet to be sure that we don’t over bake them.
