Oreo Whoopie Pies are more than just a dessert; they’re a delightful journey back to childhood, reimagined as a fun restaurant copycat recipe you can easily master at home! Imagine perfectly soft, cake-like chocolate cookies sandwiching a generous layer of luscious, creamy frosting infused with the unmistakable crunch and flavor of crushed Oreos. This recipe promises an irresistible treat that will satisfy your sweet cravings and impress your friends and family.

Mastering Oreo Whoopie Pies: The Ultimate Copycat Dessert Recipe!

There’s a special kind of magic in recreating beloved restaurant favorites right in your own kitchen. For me, that magic came in the form of Cubby’s whoopie pies. Cubby’s, a cherished Utah institution, is renowned for its diverse menu, but my husband’s unwavering affection for their Oreo and Funfetti whoopie pies presented a delicious challenge. One bite, and he declared, “You’ve got to figure out how to make these at home!”

Challenge enthusiastically accepted! The quest for the perfect homemade Oreo Whoopie Pies began with dissecting what made Cubby’s version so phenomenal: an incredibly soft, cake-like cookie texture paired with an unforgettable creamy filling. My starting point was a tried-and-true cake mix cookie recipe, similar to my homemade Oreos, which provides an ideal foundation for a tender, moist cookie. For the filling, I naturally gravitated towards my signature cream cheese frosting, knowing its rich and tangy profile would beautifully complement the chocolatey cookies.

The secret to achieving that coveted, perfectly soft whoopie pie texture, much like the original, lies in patience. Allowing the assembled, frosted cookies to rest overnight works wonders. During this resting period, the moisture from the creamy frosting slowly infuses into the cake-like cookies, transforming them into an even softer, more harmonious dessert. This makes them not only incredibly delicious but also an ideal make-ahead treat for parties, potlucks, or simply satisfying a sudden craving for something extraordinary.

Essential Ingredients for Your Perfect Oreo Whoopie Pies

Crafting these delectable Oreo Whoopie Pies requires a careful selection of ingredients, each playing a crucial role in achieving the signature taste and texture. Here’s a detailed look at what you’ll need:

For the Soft, Cake-Like Cookies:

• Betty Crocker Super Moist White or Vanilla Cake Mix (14.25-ounce package): This is truly the cornerstone of our whoopie pie recipe. While many cake mixes exist, Betty Crocker’s Super Moist variety consistently delivers the best flavor and a wonderfully soft, cake-like texture that’s essential for these cookies. It creates a tender crumb that perfectly complements the creamy filling. Remember to use a 14.25-ounce box and disregard the package instructions – we’re tailoring it specifically for whoopie pies!
• Instant Vanilla Pudding Mix (3.4-ounce package): Don’t skip this ingredient! Instant pudding mix is a game-changer, adding moisture, richness, and an extra layer of vanilla flavor to the cookies. It contributes significantly to the soft, chewy texture and helps the cookies stay fresh longer. Ensure you use *instant* pudding mix, not the “cook and serve” variety, as they behave differently in baking.
• Large Eggs: For optimal cookie texture, it’s crucial to use room temperature eggs. Eggs at room temperature emulsify more easily with other ingredients, creating a smoother, more uniform dough, which translates to a more tender and evenly baked cookie.
• Unsalted Butter (8 tablespoons / 1/2 cup): Always opt for unsalted butter in baking. This allows you complete control over the salt content in your recipe. The butter should be softened to room temperature but not melted. Softened butter creams beautifully with sugar and other ingredients, incorporating air into the dough for a lighter cookie.
• Vanilla Extract (1 teaspoon): A touch of pure vanilla extract enhances all the other flavors in the cookies, adding warmth and depth to the overall profile.
• Oreo Cookies (1 cup, finely chopped, about 9 regular cookies): These are, of course, the star! Use regular Oreos, chopped finely with their cream filling intact. Fine chopping ensures you get a delightful burst of Oreo flavor and texture in every single bite, distributing the iconic cookie and cream throughout the dough.

For the Irresistible Cream Cheese Oreo Frosting:

• Unsalted Butter (8 tablespoons / 1/2 cup): Just like for the cookies, softened, unsalted butter is key for a smooth and rich frosting. It should be at room temperature, but not melted, to achieve the perfect creamy consistency when beaten.
• Full-Fat Cream Cheese (1 (8-ounce) package): For the best thickness, texture, and tangy flavor in your frosting, always choose full-fat, brick-style cream cheese. Ensure it’s softened to room temperature before mixing to prevent lumps and ensure a silky-smooth frosting.
• Vanilla Extract (1 teaspoon) & Salt (1/8 teaspoon): These two seemingly small additions play a huge role. The vanilla extract amplifies the overall sweetness and adds a beautiful aromatic quality, while a pinch of salt is essential to balance the sweetness, preventing the frosting from being cloyingly sweet and enhancing its depth of flavor.
• Powdered Sugar (3 cups): Also known as confectioners’ sugar, this is what gives the frosting its smooth texture and sweetness. You can adjust the amount slightly to achieve your desired level of sweetness and consistency.

Step-by-Step Guide: How To Make Perfect Oreo Whoopie Pies

Creating these delightful Oreo Whoopie Pies is a straightforward and enjoyable process. Follow these steps for homemade perfection:

1. Prepare the Cookie Dough: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the cake mix, instant pudding mix, softened unsalted butter, room temperature eggs, and vanilla extract. Beat these ingredients on medium speed until a very thick, uniform dough forms. It’s crucial to scrape down the sides of the bowl periodically to ensure all ingredients are well incorporated. Once the dough is smooth, gently fold in your finely chopped Oreos. This dough will be quite dense, which is exactly what we want for those perfect cake-like cookies.
2. Chill the Dough Balls: Using a tablespoon measure or a small cookie scoop, roll the dough into uniform balls (approximately 1-1/2 tablespoons each, or about 30 grams if using a food scale for precision). Arranging them on a plate or small baking sheet, chill these dough balls in the refrigerator for at least 30 minutes, or up to an hour. Chilling is a critical step that prevents the cookies from spreading too much during baking, ensuring they maintain their thick, puffy whoopie pie shape.
3. Bake the Cookies to Perfection: While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy release and consistent baking. Place the chilled dough balls about 2 inches apart on the prepared sheet. Bake for 9–10 minutes. The cookies are done when their bottoms are lightly golden, and the edges are just set, but the centers still appear soft. Be careful not to overbake, as this will lead to dry cookies. Let the cookies rest on the baking sheet for 5 minutes after baking before carefully transferring them to a wire rack to cool completely. Repeat this process with any remaining dough.
4. Whip Up the Creamy Oreo Frosting: Begin by gently softening the cream cheese in the microwave for 15-20 second bursts until it reaches room temperature, being careful not to melt it. In a clean mixing bowl, or using your stand mixer, cream together the softened unsalted butter and softened cream cheese until the mixture is completely smooth and free of any lumps. Add the vanilla extract and salt, mixing until just combined. Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated and smooth. Increase the speed to medium-high and beat for an additional 1–2 minutes until the frosting is light and fluffy. If you desire a thicker frosting, feel free to add an extra 1/4 cup of powdered sugar. For easier piping, chill the frosting in the refrigerator for 20–30 minutes to help it firm up slightly.
5. Assemble Your Whoopie Pies: Once the cookies are completely cool, transfer your prepared frosting to a piping bag fitted with a wide tip. Pipe a generous dollop of frosting onto the flat side of one cookie. Gently place another cookie on top, flat side down, and lightly press to create a sandwich, allowing the frosting to spread evenly to the edges. Repeat this process with all the cooled cookies and frosting.
6. The Essential Overnight Rest: For the ultimate whoopie pie experience, cover the assembled whoopie pies loosely with plastic wrap and refrigerate them overnight. This resting period is transformative; it allows the cookies to absorb moisture from the frosting, becoming incredibly soft and enhancing their overall flavor. This step also ensures the frosting won’t squeeze out when you bite into them. The next day, let them come to room temperature for about 30 minutes before serving for the best possible taste and texture.

Expert Tips for Flawless Oreo Whoopie Pies

While the recipe is straightforward, a few expert tips can elevate your Oreo Whoopie Pies from good to absolutely phenomenal. Pay attention to these details for the best results:

• Perfecting Your Oreo Chop: The texture of the chopped Oreos greatly impacts the cookie. For a subtle crunch and even distribution of flavor in every bite, chop the Oreos finely. If you prefer larger chunks, a coarser chop is fine, but ensure they are still small enough to incorporate smoothly into the dough. Alternatively, you can place Oreos in a sealed plastic bag and crush them with a rolling pin for a quick and easy method.
• The Importance of Chilled Dough: Do not skip the chilling step! Chilling the dough balls is crucial for several reasons. It helps the butter firm up, which prevents the cookies from spreading excessively during baking. This ensures your whoopie pies maintain their thick, uniform, and cake-like shape, rather than flattening into thin discs. Properly chilled dough also bakes more evenly, yielding a consistent texture throughout.
• Cool Completely Before Frosting: Patience is a virtue, especially when it comes to frosting. Ensure your cookies are entirely cool before attempting to frost them. Warm cookies will melt the delicate cream cheese frosting, leading to a runny, messy filling that won’t hold its shape or provide that satisfying creamy contrast.
• Troubleshooting Frosting Consistency: Achieving the perfect frosting consistency is key. If your cream cheese frosting appears too soft or runny, don’t panic. A quick chill in the refrigerator for 20-30 minutes will help it firm up. If, on the other hand, your frosting is too stiff or difficult to spread, let it sit out at room temperature for a bit, or carefully mix in a tiny amount (1/2 teaspoon at a time) of milk or cream until it reaches your desired, spreadable consistency.
• The Overnight Rest: A Game Changer: While tempting to devour them immediately, covering your whoopie pies and letting them rest overnight in the refrigerator is transformative. This resting period allows the moisture from the creamy frosting to slowly soften the cake-like cookies, enhancing their texture to an incredibly tender consistency. More importantly, it allows the flavors to meld beautifully, creating a more cohesive and delicious dessert where the frosting won’t squeeze out with every bite. Remember to bring them to room temperature before serving for the best experience.

Helpful Tools for Your Whoopie Pie Baking Adventure

Having the right tools can make your whoopie pie baking experience even more enjoyable and efficient. Here are a few recommendations:

• Silicone Spatula: An indispensable tool for any baker, a sturdy silicone spatula is perfect for scraping down the sides of your mixing bowls, ensuring all ingredients are thoroughly combined and minimizing waste.
• Baking Tray & Silicone Liner or Parchment Paper: A good quality baking tray combined with a silicone baking mat or parchment paper provides a non-stick surface, promotes even baking, and makes cleanup incredibly easy. Your cookies will release effortlessly!
• Metal Spatula: A thin, flexible metal spatula is ideal for gently smoothing the edges of your cookies while they are still warm and soft on the baking sheet, giving them a more refined, professional appearance. It’s also perfect for transferring cooled cookies from the rack.
• Piping Bag with a Wide Tip: For a clean, consistent, and beautiful frosting application, a piping bag with a wide, round tip is highly recommended. It’s much easier and neater than using a knife, allowing for precise control and minimal mess. However, if you don’t have one, a simple butter knife or offset spatula will work just fine.
• Food Scale (Optional, but Recommended for Precision): As mentioned in our quick tip, a food scale can be incredibly useful for portioning out dough balls to ensure all your cookies are exactly the same size, leading to perfectly matched whoopie pie halves.

Delicious Ideas for Your Leftover Oreos

If you find yourself with extra Oreo cookies after making your whoopie pies, don’t let them go to waste! Oreos are incredibly versatile and can be incorporated into a variety of other delightful desserts. Here are some fantastic recipes that make great use of those extra cookies, perfect for extending your Oreo-themed baking adventure:

• Oreo Frosting Recipe: A rich and creamy frosting packed with crushed Oreos, perfect for topping cupcakes, filling cakes, or even using as a dip for fruit. It’s an excellent way to elevate any chocolate or vanilla baked good.
• Oreo Fluff Dessert Dip: This light, airy, and incredibly addictive dessert dip combines whipped cream, cream cheese, and plenty of crushed Oreos for a sweet treat that’s perfect with fruit, graham crackers, or by the spoonful.
• Chocolate Covered Oreo Fudge: A shockingly easy fudge recipe made right in the microwave, featuring chunks of Oreos enrobed in a rich chocolate fudge. It’s a quick and impressive dessert that requires minimal effort.
• Crumbl Oreo Cookies Copycat Recipe: If you’re a fan of the popular Crumbl cookies, this copycat recipe delivers a warm, soft, and richly flavored cookie that many argue is even better than the original. It’s a must-try for any Oreo enthusiast.
• Oreo Pie Crust: The quintessential chocolate pie crust, made from finely crushed Oreos and butter. It’s the perfect base for cheesecakes, cream pies, or any dessert that calls for a rich, chocolatey foundation.

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5 from 1 vote

Oreo Whoopie Pies

By Chelsea Lords

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.

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Chilling Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 14 whoopie pies (28 cookies)

Equipment

• Sheet pan (15″ x 10″)
• Parchment paper or silicone 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 Oreos 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.

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