Enjoy the best flavor combination in a new way with these coffee Oreo whoopie pies! Dollops of silky smooth coffee Oreo buttercream are sandwiched between soft and chewy dark chocolate cookies for the most decadent and up-leveled cookie experience ever!
My obsession with coffee and Oreo continues with these decadent and chewy coffee Oreo whoopie pies.
Oreos are just the best because the flavor pairs with everything!
I love this recipe because it's easily made in one bowl and you don't need any special equipment to make them. You are going to love how simple they come together and how decadent and delicious they are!
If you love all things Oreo, make sure to check out my oreo cinnamon rolls, oreo chocolate chip cookies, oreo macarons, and oreo brookies!
Jump to:
why you'll love these oreo whoopie pies
- One bowl recipe
- Soft, chewy, and perfectly chocolatey
- Silky smooth espresso and Oreo crumb buttercream are sandwiched between the cookies
- No special equipment is needed!
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Brown sugar: I prefer dark brown sugar for the cookies because it makes them chewier, but you can substitute light brown sugar if needed.
- Canola oil: Canola is perfect because it is a flavorless oil, but it can be substituted with vegetable oil instead.
- Sour cream: The sour cream should be regular full-fat to keep the cookies soft and moist. You can also substitute it with full-fat plain Greek yogurt as well.
instructions
Step 1: In a medium bowl whisk together the brown sugar, egg, egg yolk, canola oil, vanilla extract, espresso, and sour cream.
Step 2: Whisk in the flour, cocoa powder, salt, baking powder, and baking soda until combined. Do not over-mix!
Scoop the batter with a small tablespoon cookie scoop onto a lined baking sheet. Bake for 8 minutes, then allow the tray to cool before removing the cookies.
Step 3: While the cookies are cooling, make the buttercream. In a stand mixing bowl, mix the butter for 1-2 minutes until smooth and lump-free. Add in the powdered sugar and mix on low until combined, then increase the speed to medium-high and mix until it looks white and fluffy. Add in the espresso on low until combined, then fold in the Oreo crumb pieces.
Step 4: Fill the chocolate cookies with a dollop of the Oreo coffee buttercream and sandwich them together.
expert cookie baking tips
- Always spoon measure flour: If you aren't using a kitchen scale, use a spoon to fluff the flour first, then spoon it into a measuring cup.
- Use room temperature ingredients: I recommend pulling out all of your ingredients a few hours before baking. The sour cream always takes the longest!
- Don't over-mix the batter: The batter should be mixed just until there are no more dry pockets of flour.
- Don't overbake them: Overbaking the cookies will make them dry and crumbly instead of soft and chewy!
- Dark vs. light baking pans: Baking trays conduct heat differently depending on what color the pan is. If your tray is dark/black you should decrease the heat to 325 F/163 C.
storage & freezing
- Room temperature: These cookies keep well at room temperature in a sealed container for 2-3 days.
- Freezer: Freeze the cookies wrapped individually in plastic wrap or in a sealed container with parchment in between layers. They will stay fresh for up to 1 month.
TIP: They will naturally harden in the fridge, let them sit at room temperature before enjoying.
faq's
Absolutely! Leave out the Oreo crumbs and replace the espresso with milk for a vanilla buttercream filling.
Yes! Use any size scoop you want, they should take a bit longer to bake. The tops of the cookies should bounce back when touched when they are done baking.
If you don't have a scoop, you can use a heaping tablespoon instead!
The cookies are done baking when the tops spring back when touched. Don't overbake them!
more cookie recipes you'll love
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Recipe 📖
Oreo Coffee Whoopie Pies
Equipment
- 1 Small tablespoon cookie scoop
Ingredients
Homemade Oreo Crumb
- ½ cup all-purpose flour
- 1 teaspoon corn starch
- 2 tablespoon granulated sugar
- ¼ cup dark cocoa powder
- 3 tablespoon unsalted butter melted
Chocolate Cookie
- 1 cup dark brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ½ cup canola oil
- ½ cup sour cream room temperature
- 2 tablespoon espresso
- 1 teaspoon vanilla extract
- 1 ⅔ cup all-purpose flour
- ⅓ cup dark cocoa powder
- ¼ teaspoon salt
- ½ tsp baking soda
- ½ teaspoon baking powder
Oreo Coffee Buttercream
- 10 tablespoon unsalted butter room temperature
- 1 cup powdered sugar
- ½ cup homemade or store bought oreo crumbs
- 2 tbsp espresso
Instructions
- Preheat the oven to 300 F/149 C.
- In a medium bowl, mix together the flour, corn starch, sugar, cocoa powder, and melted butter until crumbly. Bake the Oreo pieces on a lined tray for 20 minutes, then let the tray cool completely before crushing into crumbs.½ cup all-purpose flour, 1 teaspoon corn starch, 2 tablespoon granulated sugar, ¼ cup dark cocoa powder, 3 tablespoon unsalted butter
- Increase the oven temperature to 350 F/177 C.
- In a large bowl, whisk together the brown sugar, egg, egg yolk, oil, sour cream, espresso, and vanilla until well combined.1 cup dark brown sugar, 1 large egg, 1 large egg yolk, ½ cup canola oil, ½ cup sour cream, 2 tablespoon espresso, 1 teaspoon vanilla extract
- Sift in the flour, cocoa powder, salt, baking soda, and baking powder into the bowl and whisk them into the wet ingredients until just combined.1 ⅔ cup all-purpose flour, ⅓ cup dark cocoa powder, ¼ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon baking powder
- Scoop the dough by the heaping tablespoon onto a parchment-lined tray spaced 2 inches apart. Bake for 7 minutes. Allow them to cool completely on the tray while you make the filling.
- To make the buttercream, mix the butter in a mixing bowl until smooth and lump free.10 tablespoon unsalted butter
- Add in the powdered sugar and mix on low until combined, then mix on medium-high speed until it looks white and fluffy.1 cup powdered sugar
- Mix in the espresso on low until combined, then fold in the crushed Oreo crumbs.2 tablespoon espresso, ½ cup homemade or store bought oreo crumbs
- To assemble, pipe a dollop of the coffee Oreo buttercream onto one cookie and sandwich it with the other.
Notes
recipe notes
- Always spoon measure flour: If you aren't using a kitchen scale, use a spoon to fluff the flour first, then spoon it into a measuring cup.
- Use room temperature ingredients: I recommend pulling out all of your ingredients a few hours before baking. The sour cream always takes the longest!
- Don't over mix the batter: The batter should be mixed just until there are no more dry pockets of flour.
- Don't overbake them: Over baking the cookies will make them dry and crumbly.
- Dark vs. light baking pans: Baking trays conduct heat differently depending on what color the pan is. If your tray is dark/black you should decrease the heat to 325 F/163 C.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Laura M says
I made these for valentines day to bring to work and everyone loved them. They were perfect small treats and the cookie was so soft! I used store bought oreos for the crumb instead of making them to save some time.
Laura says
I love how you put the measurements under each direction. Thank you so much!!!!!
Cambrea Gordon says
Hi Laura! Absolutely, I know as a user myself it is one of the most helpful things when reading a recipe! Glad you appreciate it, let me know if you make these fun whoopie pies!! 🙂
Sharon says
These were amazing!! The coffee flavor was perfect and the oreo crumbs made it even more chocolatey.