Golden 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.

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.

OREO WHOOPIE PIES

Steps:

• In a stand mixer, cream together the sugar, salt, butter, vanilla and egg.
• In a separate bowl, sift together the flour, baking soda and cocoa. Add this to the first mixture alternately with the water and buttermilk.
• Drop the batter by teaspoonfuls onto a greased non-stick cookie sheet. For easiest removal, line the cookie sheet with parchment paper. Bake the cookies at 400 degrees Fahrenheit for 7-8 minutes. Watch them closely. If your cookie cakes are smaller than ours, they will bake faster. Set the cakes aside to cool on the pan until you can move them easily to a wire rack to cool completely.
• In a stand mixer, whip the softened butter and shortening on medium speed for 2-3 minutes. Add the vanilla and powdered sugar. Mix on low speed until the powdered sugar is all incorporated.
• Add in the heavy cream, one tablespoon at a time, and beat the frosting on medium speed until the frosting has reached the consistency that you like. (I used 6-7 tablespoons of cream).
• Add the Oreo cookies to the frosting, 3 at a time, and beat on medium-low speed until they are all broken up and blended in.
• Choose two whoopie pies that are about the same size. Spread the Oreo frosting between the two cakes. This should make about 10-15 whoopie pies, depending on the size you make the cakes.
• Store at room temperature in an airtight container.

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.

GINGERBREAD WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth.
• Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
• Bake in the preheated oven until puffed and golden, about 12 minutes. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
• Beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
• Spread about 2 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.

OLD-FASHIONED WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.