Dessertscakemehometonight5.0
Cookies and Cream 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.
👥 10 Servings⏱️ Prep & Cook: 57 min⏳ Prep: 45 min🔥 Cook: 12 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking sheet
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Black Cocoa Whoopie Pie Cookies
2
Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
3
In a mixing bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, and salt. Set aside.
all-purpose flour2 cupsbaking powder1 tsp
4
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.
½ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cuplarge egg (room temperature)1vegetable oil2 tbspvanilla extract2 tsp
5
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.
6
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.
7
Cookies and Cream Buttercream Frosting
8
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.
½ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cup
9
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.
10
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.
heavy cream (room temperature)2 tbspvanilla extract2 tsp
11
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.
12
Add in the Oreo cookie crumbs and mix on low speed until they are dispersed throughout the buttercream frosting.
13
Assembling the Whoopie Pies
14
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.
Nutrition Facts
calories
635 kcal
fat Content
35 g
serving Size
1 whoopie pie
fiber Content
2 g
sugar Content
55 g
sodium Content
271 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
95 mg
carbohydrate Content
79 g
saturated Fat Content
20 g
unsaturated Fat Content
12 g
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