Oreo Whoopie Pies Cookies Copycat Clone
Indulge in sweet nostalgia with these homemade Oreo Whoopie Pies, a delightful copycat recipe that captures the essence of everyone’s favorite sandwich cookie in the form of soft, cakey cookies filled with a luscious marshmallow creme filling. These chocolatey rounds, made with rich cocoa powder and buttermilk for extra tenderness, are baked to perfection and paired with a fluffy, indulgent frosting that’s wonderfully sweet with a hint of vanilla. Perfect for special occasions or everyday treats, this recipe takes just 20 minutes to prep and yields 12 delicious servings that can be enjoyed immediately or stored for later. If you're a fan of Oreos or whoopie pies, this homemade clone will satisfy your cravings and impress your friends and family alike!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 pieces Eggs (large)
- 2 teaspoons Pure vanilla extract
- 1 cup Buttermilk
- 2 cups Powdered sugar
- 1.5 cups Marshmallow creme
- 0.5 cups Vegetable shortening
- 2 tablespoons Milk
- 1 teaspoons Vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined.
Using a tablespoon or a small cookie scoop, drop spoonfuls of batter onto the prepared baking sheets, leaving about 2 inches between each. The batter should form round, even mounds.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and spring back when gently touched. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To make the filling, beat together the powdered sugar, marshmallow creme, shortening, milk, and vanilla extract in a medium bowl until smooth and fluffy.
Once the cookies are completely cool, spread or pipe a generous amount of filling onto the flat side of one cookie. Top with another cookie to form a sandwich.
Repeat with the remaining cookies and filling.
Serve immediately, or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 58.4 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 243 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
