GOLDEN OREO WHOOPIE PIES
Golden Oreo's and a cake mix are transformed into a soft and cakey Whoopie Pie cookie that is filled with a homemade Golden Oreo frosting. The perfect cookie!
Provided by June
Categories Dessert
Time 1m
Number Of Ingredients 9
Steps:
- Preheat oven to 350° and cover baking sheets with silicone liners or parchment paper.
- In a medium bowl combine cake mix, butter, eggs, sour cream and flour. Using a hand held mixer {or mix by hand}, mix the ingredients until just combined. There may be small bits of butter in the dough.
- Scoop dough onto a parchment lined baking sheet using a small cookie scoop {you should get 48 small cookie mounds}. Refrigerate the dough scoops for at least 60 minutes.
- Once chilled, roll cookie dough scoop in your hand and make a tall cookie dough mound. Add a dozen cookie scoops to a cookie sheet and bake for 9-10 minutes or until the edges and top of the cookie are set and the edges are just starting to turn golden brown. Move cookies immediately to a cooling rack to cool completely. Continue until all of the cookies are baked.
- In a medium bowl combine butter and cream cheese. Use a hand held mixer to mix until creamy and smooth. Add powdered sugar and mix until completely incorporated.
- In a large Ziploc bag {or food processor}, crush Golden Oreo cookies. Add crushed cookies to the frosting and mix until the cookies are evenly incorporated. Put frosting into a piping bag {or large Ziploc bag} and cut a large triangle {a small triangle won't allow the cookies to go through}.
- Pipe a generous amount of Cookies and Cream frosting onto half of the cookies and top with the other half of the cookies. Serve or store in an airtight container at room temperature for up to 4 days. These chocolate whoopie pies are also great refrigerated for up to 5 days and frozen for up to 3 months.
OREO WHOOPIE PIES
Soft, cakey cookies stuffed with homemade Oreo cream filling. I'll take these homemade Oreo Whoopie pies over crunchy Oreo cookies any day!
Provided by Julie Clark
Categories Dessert
Time 38m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 514 kcal, Carbohydrate 68 g, Protein 3 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 41 mg, Sodium 235 mg, Fiber 1 g, Sugar 50 g, ServingSize 1 serving
OLD-FASHIONED WHOOPIE PIES
Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 116mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
WHOOPIE COOKIES
I don't always have time to make whoopie pies from scratch, so I tweaked a cake mix recipe to create these. Try a bit of peanut butter in the filling, too. Whoopee for saving time! -Nundi Harris, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cake mix and butter until well combined. Beat in eggs. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 7-9 minutes or until tops are cracked. Cool for 2 minutes before removing to wire racks to cool completely., In a large bowl, beat marshmallow creme and cream cheese until blended (do not overbeat). Spread filling on the bottoms of half of the cookies. Top with remaining cookies. Chill for 1-2 hours or until filling is set.
Nutrition Facts : Calories 152 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 206mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
OREO - WHOOPIE PIES - COOKIES - COPYCAT / CLONE
From an old church cookbook. I can't guarantee that they are as good as real oreos or even the other recipes posted. But, they are definitely diet busting, sugar high and chocolaty. Requires a glass of milk.
Provided by Squeaky Worm
Categories Drop Cookies
Time 40m
Yield 40 large cookies, 40 serving(s)
Number Of Ingredients 15
Steps:
- cookie.
- Cream crisco, sugar and eggs together; add cocoa, water and flour.
- Add baking soda, salt and sour milk. Stir all together.
- drop by teaspoons on ungreased cookie sheet. Bake at 350 degrees for 15 to 20 minutes.
- filling.
- Cream together first 5 ingredients and set aside.
- In double boiler or heavy saucepan, cook 1 cup of milk and 5 Tablespoons flour until very thick.
- Remove from heat and cool to room temperature. Add to creamed mixture.
- Beat with mixer until smooth, fluffy and no grains of sugar are left.
- Spread between 2 cookies.
Nutrition Facts : Calories 164.8, Fat 8.4, SaturatedFat 2.6, Cholesterol 10.5, Sodium 112.4, Carbohydrate 20.9, Fiber 0.5, Sugar 12.7, Protein 1.8
MAMA'S WHOOPIE PIES
My mom's whoopie pie recipe, my personal favorite!
Provided by hb936
Categories Desserts Cookies Whoopie Pie Recipes
Time 1h10m
Yield 25
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour, cocoa powder, salt, baking powder, and baking soda in a bowl. Beat 1 cup butter and white sugar in a separate large bowl, with an electric mixer on medium speed, until mixture is creamy. Beat eggs and 2 teaspoons vanilla extract into butter mixture.
- Stir half the flour mixture into wet ingredients, followed by milk; stir remaining flour mixture into dough. Drop dough by tablespoonfuls onto baking sheets. For 25 whoopie pies, make 50 cookies.
- Bake cookies in the preheated oven until set and lightly browned, about 10 minutes. Let cool completely.
- Beat 3/4 cup butter with confectioners' sugar in a bowl, using an electric mixer; beat 2 teaspoons vanilla extract and marshmallow creme into filling. Spread at least 1 teaspoon filling on the bottom of a cookie and top with a second cookie. Repeat with remaining cookies and filling.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 45.2 g, Cholesterol 50.2 mg, Fat 14.3 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 8.8 g, Sodium 248.5 mg, Sugar 25.4 g
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