Oreo Whoopie Pies are a fun restaurant copycat recipe! They feature soft, cake-like cookies filled with creamy frosting.
Oreo Whoopie Pies: A Fun Copycat Recipe!
Cubby’s is a Utah favorite, known for sandwiches, salads, and my personal favorite—sweet potato fries. My husband loves their whoopie pies (Oreo and Funfetti) and recently handed me one, saying, “You’ve got to figure out how to make these!”
Challenge accepted! These whoopie pies are soft, cake-like cookies. I started with a cake mix cookie recipe (like my homemade Oreos) and paired it with my go-to cream cheese frosting.
For the perfect texture, let the frosted cookies rest overnight. They soften beautifully, making them an ideal make-ahead dessert!
Ingredients:
- Betty Crocker Super Moist Vanilla Cake Mix: This is my go-to because it makes the best Oreo Whoopie Pies!
- Instant Vanilla Pudding Mix: Be sure to use the instant (not cook and serve).
- Eggs: Use room temp eggs for better cookie texture.
- Unsalted Butter: Use unsalted to control the salt level in your cookies. It should be soft but not melted.
- Oreo Cookies: Use regular Oreos and chop them up (with the cream still inside).
Frosting
- Unsalted Butter: Should be at room temp, not melted.
- Full-fat Cream Cheese: Use brick-style for the best thickness and texture, and it should be soft, but not melted.
- Salt & Vanilla: A pinch of salt cuts the sweetness, and vanilla amps up the flavor.
- Powdered Sugar: Adjust the amount to your taste.
How To Make Oreo Whoopie Pies
- Mix Dough: Mix cake and pudding mix, butter, eggs, and vanilla until thick. Stir in chopped Oreos.
- Chill Dough: Shape dough into balls and chill them in the fridge.
- Bake: Place dough balls 2 inches apart on a baking sheet. Bake.
- Make Frosting: Mix cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar slowly.
- Assemble: Spread frosting on one cookie, then add another on top.
Quick Tip
How to Make Even Oreo Whoopie Pies: Weigh dough balls on a food scale for perfectly matched cookies.
Tips For Making Oreo Whoopie Pies
- Chop Oreos: Chop finely for flavor in every bite, or crush them in a sealed bag with a rolling pin.
- Chill Dough: Chill the dough balls so they bake evenly and stay thick.
- Cool Before Frosting: Let cookies cool all the way before frosting.
- Fix Frosting: If too soft, chill it; if too stiff, let it sit out or mix in a little milk.
- Rest Overnight: Cover pies overnight to soften and boost flavor, so the frosting doesn’t squeeze out.
Helpful Tools
- Silicone Spatula: Great for scraping bowls clean.
- Baking Tray & Liner: A silicone mat helps cookies bake better and makes cleanup easy.
- Metal Spatula: Smooth cookie edges while warm and soft.
- Piping Tips: Use a piping bag with a wide tip to frost cookies. It’s easier than a knife, but you can use a knife if needed.
Storage
Store Oreo Whoopie Pies in an airtight container in the fridge for up to 4 days. Bring to room temp before eating.
Freeze unbaked dough, not cookies, and bake straight from frozen, adding 1–3 minutes to the bake time.
Use Leftover Oreos In These Desserts:
- Oreo Frosting Recipe perfect for frosting cupcakes, cookies, or cakes.
- Oreo Fluff dessert dip recipe.
- Chocolate Covered Oreo Fudge made in the microwave!
- Crumbl Oreo Cookies copycat recipe that’s even better than the original!
- Oreo Pie Crust my favorite chocolate pie crust.
Oreo Whoopie Pies
Oreo Whoopie Pies are the ultimate treat—a fun restaurant copycat that’s easy to make at home! Picture soft, cake-like chocolate cookies sandwiching a rich, creamy Oreo frosting.
Equipment
- Sheet pan
- Parchment paper or liner
- stand mixer or hand mixer
- Cooling Rack
Ingredients
Cookies
- 1 (14.25-ounce) package Betty Crocker Super Moist White Cake Mix or vanilla, see note 1
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 large eggs
- 8 tablespoons unsalted butter 1/2 cup, at room temp
- 1 teaspoon vanilla extract
- 1 cup finely chopped regular Oreo cookies about 9 cookies
Frosting
- 8 tablespoons unsalted butter 1/2 cup, at room temp
- 1 (8-ounce) package cream cheese full-fat, brick-style, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups powdered sugar
Instructions
- In a stand mixer (or using a large bowl and a hand mixer), combine cake mix, pudding mix, butter, eggs, and vanilla. Beat until you have a very thick dough. Scrape the bowl as needed. Finely chop whole Oreos (with the creme) and fold into the dough.
- Roll 1-1/2 tablespoons of dough into balls (30 grams each on a food scale). Chill balls for 30 minutes to an hour to keep them puffy during baking.
- Preheat oven to 350°F. Line a sheet pan with parchment paper or a liner. Place dough balls 2 inches apart on the sheet. Bake for 9–10 minutes until bottoms are slightly browned. Don’t overbake. Let cookies rest on the sheet for 5 minutes before moving to a cooling rack. Repeat with remaining dough.
- Frosting: Soften the cream cheese in the microwave on a safe plate using 15–20 second bursts until room temperature. In a mixer, cream the butter and cream cheese until smooth. Mix in vanilla and salt. Gradually add powdered sugar, beating until smooth. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 1–2 minutes. For thicker frosting, add an extra 1/4 cup powdered sugar. Chill frosting for 20–30 minutes to firm up before frosting.
- Once cookies are cool, transfer frosting to a piping bag with a wide tip. Pipe frosting on 1 cookie and gently sandwich with another. Repeat with all cookies.
- Cover whoopie pies with plastic wrap and refrigerate overnight to soften (see note 2). The next day, let them come to room temperature before serving. They are best enjoyed on that same day.
Recipe Notes
Note 1: I’ve tried many different cake mixes, but none match the flavor and texture of this one! Be sure to use a 14.25-ounce box. Do not follow directions on box!
Note 2: This is where they become soft and cake-like, plus more flavorful. If cookies haven’t had a chance to thoroughly soften, the frosting squeezes out when you bite into them!
Storage: Keep Oreo Whoopie Pies in an airtight container in the fridge for up to 4 days. Freeze the unbaked dough rather than the baked cookies. You can bake the dough straight from the freezer, just add 1–3 minutes to the baking time.
Nutrition
Serving: 1serving | Calories: 416kcal | Carbohydrates: 53.6g | Protein: 3g | Fat: 21.6g | Cholesterol: 77.8mg | Sodium: 352.7mg | Sugar: 43.4g
Nutrition information is automatically calculated, so should only be used as an approximation.
