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 from-scratch Oreos) and paired it with my go-to cream cheese frosting.
For the reliable texture, let the frosted cookies rest overnight. They soften beautifully, making them an ideal make-ahead dessert!
- 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. mix 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 evenly 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 straightforward.
- 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 reliable 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 a reliable chocolate pie crust.
