Easy Oreo Whoopie Pies Recipes

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 WHOOPIE PIES

Steps:

• Heat oven to 350°F.
• Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
• In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
• Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
• Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
• Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
• Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

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.

WHOOPIE PIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
• To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don't want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don't end up with leftover whites!!
• In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end.
• Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely.
• To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla.
• To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.