Best The Oreo Whoopie Pie Recipes

GOLDEN OREO WHOOPIE PIES

Steps:

• Preheat oven to 350° and cover baking sheets with silicone liners or parchment paper.
• In a medium bowl combine cake mix, butter, eggs, sour cream and flour. Using a hand held mixer {or mix by hand}, mix the ingredients until just combined. There may be small bits of butter in the dough.
• Scoop dough onto a parchment lined baking sheet using a small cookie scoop {you should get 48 small cookie mounds}. Refrigerate the dough scoops for at least 60 minutes.
• Once chilled, roll cookie dough scoop in your hand and make a tall cookie dough mound. Add a dozen cookie scoops to a cookie sheet and bake for 9-10 minutes or until the edges and top of the cookie are set and the edges are just starting to turn golden brown. Move cookies immediately to a cooling rack to cool completely. Continue until all of the cookies are baked.
• 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 Golden Oreo 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}.
• 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.

WHOOPIE PIE RECIPE

Steps:

• Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
• Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
• Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
• Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
• Store in the fridge, well covered, for up to a week. Serve at room temperature.

EASY OREO WHOOPIE PIES

Steps:

• Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. This is important for ensuring the sticky and moist whoopie pies do not stick to your pan after baking.
• In a medium bowl, whisk dry ingredients together with a wire whisk. Stir all purpose flour, cocoa powder, baking soda, baking powder, and salt until combined.
• In a large bowl, whisk granulated sugar, light brown sugar, room temperature egg, vegetable oil, vanilla extract, and room temperature buttermilk. Mix until smooth.
• Carefully, add the dry ingredients to the wet ingredients before mixing with a wire whisk until smooth. The batter should be thick. Do not overmix, as mixing past when you see the dry ingredients disappear into the batter will create dense cake pieces. Pour 2 tablespoons of hot water into the batter and mix until smooth.
• Let the batter sit for 10 minutes at room temperature to allow the batter to gain structure and firm up.
• Divide the batter into 1-tablespoon-sized dollops on your prepared baking sheet. The dollops should be at least 2 inches apart because they will rise and spread as they bake.
• Bake the whoopie pies for 8-11 minutes until the tops are set and shiny and the centers spring back when quickly poked with your pointer finger.
• Allow the whoopie pies to cool on your baking sheet for at least 15 minutes before filling.
• In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with a paddle attachment, beat room temperature butter until smooth.
• Slowly add powdered sugar to the bowl and beat on medium speed until the frosting is smooth.
• Add marshmallow fluff to the frosting and beat on high speed until incorporated. Use a rubber spatula to scrape down the sides and the bottom of the bowl before mixing again to ensure the frosting is combined.
• Add heavy whipping cream to your frosting and beat on high speed for at least 3 minutes. This creates a light, smooth, and velvety filling.
• Stir Oreo cookie crumbs into the frosting. If desired, transfer the Oreo filling to a piping bag or zippable plastic bag with the corner snipped off of it to create a makeshift piping bag.
• Top half of the cooled cake disks with Oreo filling. If possible, leave a small rim around the outside to prevent the frosting from spilling out.
• Top the frosted cake pieces with an unfrosted cake piece to create a cake sandwich.
• Store the whoopie pies in single layers or individually wrapped in cling wrap to prevent the whoopie pies from sticking to one another.

OREO® PIE

Steps:

• Beat milk and pudding mix together in a large bowl with an electric hand mixer until thick and smooth, about 2 minutes; add crushed cookies and stir.
• Refrigerate pudding mixture until semi-set, about 10 minutes.
• Spread pudding mixture into the baked pie crust; top with whipped topping.

OREO - WHOOPIE PIES - COOKIES - COPYCAT / CLONE

Steps:

• cookie.
• Cream crisco, sugar and eggs together; add cocoa, water and flour.
• Add baking soda, salt and sour milk. Stir all together.
• drop by teaspoons on ungreased cookie sheet. Bake at 350 degrees for 15 to 20 minutes.
• filling.
• Cream together first 5 ingredients and set aside.
• In double boiler or heavy saucepan, cook 1 cup of milk and 5 Tablespoons flour until very thick.
• Remove from heat and cool to room temperature. Add to creamed mixture.
• Beat with mixer until smooth, fluffy and no grains of sugar are left.
• Spread between 2 cookies.